Magic Lemon Meringue Pie Recipe Trisha Yearwood Food Network Lemon


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Separate the 5 eggs while they are cold. (Cold eggs separate easier! Remember NO egg yolks in the meringue, not even a smidge.) Leave the egg whites out on the counter. Blind bake the pie crust and prepare the lemon filling. By the time you're ready to start the meringue, the egg whites will be room temperature.


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For this recipe, you'll need: dough for a 9-inch pie crust; lemon zest and juice of two medium lemons; sugar; egg yolks; butter; salt; and vanilla extract. If you're not a fan of traditional pastry crust, you can also try this recipe with a graham cracker crust! This lemon pound cake is made with both lemon zest and lemon juice making it.


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Trisha's lemon meringue pie recipe is so simple, it really is like magic.Get recipe: https://www.foodnetwork.com/recipes/trisha-yearwood/magic-lemon-meringue.


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Bake 13 to 15 minutes or until light brown; cool on cooling rack. 4. Reduce oven temperature to 350°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix 1 1/2 cups sugar and the cornstarch; gradually stir in 1 1/2 cups water. Cook over medium heat, stirring constantly, until mixture thickens and boils.


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Prepare the meringue: Preheat the oven to 400º F. In the clean, dry bowl of an electric mixer, whip the egg whites on medium speed until foamy. Sprinkle in the sugar, 1 tablespoon at a time, and whip on high speed until stiff, glossy peaks form.


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Magic Lemon Meringue Pie, by Trisha Yearwood .. Trisha's easy-to-make pie, with its buttery crust and creamy sweet-tart filling, indeed lives up to its "magical" name. Ingredients. Crust: 1 1/2 cups fine graham cracker crumbs; 1/2 cup sugar; 1/2 stick (1/4 cup) butter, melted;


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Magic Lemon Meringue Pie. Recipe | Courtesy of Trisha Yearwood. Total Time: 2 hours 40 minutes. 107 Reviews.


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Beat the egg whites and cream of tartar in a medium bowl with an electric mixer until soft peaks form, then add the sugar and whip until peaks are stiff. Spread the meringue over the pie and seal to the edge of the crust. Bake until the meringue browns slightly, 15 to 20 minutes. Chill for at least 2 hours before serving.


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Spread the meringue over the pie and seal to the edge of the crust. Bake until the meringue browns slightly, 15 to 20 minutes. Chill for at least 2 hours before serving.


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Spread the meringue over the pie and seal to the edge of the crust. Bake until the meringue browns slightly, 15 to 20 minutes. Chill for at least 2 hours before serving.


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Trisha Yearwood's Magic Lemon Meringue Pie recipe is so simple, you'll feel like a baking wizard: http://www.foodtv.com/2smkx.


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Pour the mixture into the crust. 4. For the meringue, beat the egg whites and cream of tartar in a medium bowl with an electric mixer until soft peaks form, then add the sugar and whip until peaks are stiff. 5. Spread the meringue over the pie and seal to the edge of the crust. Bake until the meringue browns slightly, 15 to 20 minutes.


Magic Lemon Meringue Pie Recipe Trisha Yearwood Food Network Lemon

Transfer to a wire rack and cool 5 minutes. Reduce the heat to 350°F. Pour the curd into the pie shell. Bake until the curd is set around the edges but still a little loose in the center, 20 to 25 minutes. Meanwhile, make the meringue: In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, vanilla and cream of.


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Preheat the oven to 350 degrees F. Make the crust: In a mixing bowl, stir together the graham cracker crumbs, sugar and butter until fully combined. Press the mixture firmly into a 9-inch pie.


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Layer creamy vanilla pudding, fresh bananas and vanilla wafers to make Trisha's comforting pudding. Baking the meringue topping for five minutes gives it a golden-brown color and subtle toasty flavor.


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