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Lemon Marshmallow Cream Meringue Pie

 
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Jarhead
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Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Sat Apr 28 12 5:32 pm    Post subject: Lemon Marshmallow Cream Meringue Pie Reply with quote

Does your sweet tooth ever kick in?
Then, this is the recipe for you and very easy to make.

Lemon Marshmallow Cream Meringue Pie



I cheated and bought a frozen deep dish shell and 2 cans of Lemon Pie Filling. (It took 1-1/2 cans)
I baked the pie crust before filling. Hint: Fill it with dry beans before baking and it won't puff up in the middle.

OR you can make your own filling

Ingredients:

3 egg yolks (Save the 3 egg whites for meringue; let egg whites sit at room temperature.)
1-1/2 cups water
1/2 cup lemon juice
1-1/4 cups sugar
1/3 cup cornstarch
3 tablespoons butter
2 teaspoons white vinegar
1 1/2 teaspoons lemon extract

Combine 3 egg yolks, 1-1/2 cups water, 1/2 cup lemon juice, 1-1/4 cups sugar, and 1/3 cup cornstarch in the top of a double boiler.
Mix well.
Bring water to a boil in double boiler; reduce heat, and cook egg mixture over hot water, stirring constantly, until mixture thickens and comes to a boil.
Boil 1 minute, stirring constantly.
Remove from heat.
Stir in 3 tablespoons butter, 2 tablespoons white vinegar, and 1 1/2 teaspoons lemon extract, making sure that all ingredients are incorporated into the pie filling.
Pour immediately into baked 9-inch pie crust, and smooth out the top with the back of a spoon.
Make meringue for topping and spread meringue over warm filling, sealing to edge of pie crust.



This meringue does not weep or shrink and looks great.




The topping:

3 egg whites
1 7 oz jar marshmallow cream

Heat oven to 400 degrees. Whip egg whites in a large grease-free bowl with an electric mixer until white and foamy. Add marshmallow cream; whip until very fluffy. Spread or pipe onto cooled pie, making sure to touch the edges of the crust with the topping and to leave swirls and peaks for a pretty texture.

Bake until well browned on top, 5 minutes. Allow to cool; before serving, chill, at least 2 hours.

Thanks for lookin'. Enjoy.
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Bunqui
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Joined: 13 Mar 2009
Posts: 770
Location: Hattiesburg, Mississippi

PostPosted: Tue May 15 12 11:26 pm    Post subject: Reply with quote

I have bite marks in my monitor.....Thanks. Very Happy
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Weber Smokey Joe
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Jarhead
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Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Wed May 16 12 1:07 am    Post subject: Reply with quote

Bunqui, you got your sweet tooth goin' on.
Dessert Pizza and now this? Wink Laughing
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Gunny 3073/4044/8411

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Bunqui
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Joined: 13 Mar 2009
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Location: Hattiesburg, Mississippi

PostPosted: Wed May 16 12 2:31 am    Post subject: Reply with quote

Yeah, I better remember to brush and floss....while I have any left Laughing Laughing Laughing Laughing
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TWSSBBQ



Joined: 01 Mar 2012
Posts: 14

PostPosted: Wed May 16 12 10:54 am    Post subject: Made this Reply with quote

Made this for mothers day, absolute hit!!! Meringue was beautiful, tasty, and held up well overnight. One thing I had a problem with was trying to get the filling to boil in the top of a double boiler.... never did come to a boil. Finally after 30 minutes of constant stirring and finally having the water run out of the lower pan, I called it done and put it in the crust.

PS: If you have the time, make the filling from the recipe. Prolly the best lemon filling I have ever tried. Gonna make again for this weekend.

Thanks for Sharing!
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Jarhead
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Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Tue Jul 24 12 2:44 am    Post subject: Reply with quote

Sorry for the late response, but thank you.
Your post was about a week before my neck surgery, so I wasn't doin' too much.
Glad you enjoyed it.
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