I desperately need a recipe for a great Lemon Merangue Pie ASAP! Please Help!!!!

From Wikipedia -

Lemon Meringue Pie
This is the traditional old-fashioned lemon meringue pie with a gel-like filling. If you want a sticky filling, use the the other recipe instead
Pie filling

* 1½ (360ml) cups cold water
* 1 cup (240g) white granulated sugar
* 2 tablespoons all purpose flour
* 3 tablespoons cornstarch
* ¼ teaspoon salt
* ½ cup (120ml) lemon juice (from about 2 lemons or bottled lemon juice)
* 1 tablespoon lemon zest (from about 2 lemons)
* 2 tablespoons butter
* 4 egg yolks, beaten

Meringue

* 4 egg whites
* 6 tablespoons white granulated sugar
* ¼ tsp cream of tartar



Pie Crust
If you are making this, Dennis, or anyone who has never made a pie crust, buy a frozen crust. It will be better than your first few efforts at making a crust.

Pie filling

1. In a saucepan whisk together water, sugar, flour, cornstarch, salt, lemon juice and lemon zest. Make sure any flour or cornstarch lumps are stirred until they dissolve.
2. Cook over medium heat until mixture starts to simmer. Stir constantly.
3. Add butter, stir until melted.
4. Beat egg yolks in a small bowl. Add about ½ cup (120g) of hot lemon mixture into eggs and stir well. This tempers the egg yolks so they won't scramble when added to the simmering lemon mixture.
5. Pour tempered egg mixture into pan of simmering lemon mixture. Stir until well mixed.
6. Continue simmering lemon filling about 2 minutes until it thickens, stirring constantly.
7. Pour into cooked pie shell and allow to cool.


Meringue

1. Place 4 egg whites in mixer and beat at high speed until they start to foam.
2. While continuing to beat, add sugar, 1 tablespoon at a time. Beat about 30-seconds between spoonfuls of sugar.
3. Continue to beat egg whites until they can form stiff peaks.
4. Spread meringue over pie, starting on lemon pie filling, using rubber spatula. Spread over edges of crust, completely sealing in the lemon pie filling.
5. To form peaks in meringue, using a rubber spatula, touch flat side of spatula on meringue and pull away. Repeat over entire surface of meringue.
6. Place pie in 350°F (180°C) oven for 15 minutes until high points of meringue are lightly browned.
7. Serve at room temperature or chilled.

Warnings

* The pie filling is quite hot when pouring it into pie shell.
* Keep this pie refrigerated.
----------------------------
British Lemon Meringue Pie
(See Oven Temps in AP for Conversions.)


Ingredients

Serves 4.

* 8 digestive biscuits (plain/tea biscuits)
* 2 imperial tbsp (36 mL, 2.4 US tbsp.) butter
* 1 tin sweetened condensed milk
* 1-2 lemons
* 3 eggs (1 yolk, 3 whites)
* 6 imperial tbsp (108 mL, 7.2 US tbsp.) caster sugar

Procedure

1. Find a 10 inch (25cm) diameter pie dish about 1 inch deep (2.5cm). There are 3 layers to make.
2. Make the bottom layer by pounding the digestive biscuits into crumbs with the end of a rolling pin. Add sufficient melted butter to make the mixture cohere, mix well, then smooth it into the bottom of the pie dish. Press down firmly with the tip of a spoon to make the base.
3. Make the filling. Take a tin of sweetened condensed milk, and add the yolk of one egg. Stir gently, and add the lemon. Add the lemon to taste: more will be better, but be careful not to add too much or it will spoil the texture. Do not stir too much. Pour this into the pie dish, covering the biscuit layer.
4. Make the top. Whisk all 3 egg whites, then add the caster sugar, then whisk some more. Spoon the meringue mix into the pie dish, sealing around the edges.
5. Cook the result in a moderately cool oven for about 45 minutes until the meringue is a light golden brown. The aim is to cook the meringue and partly cook the centre (unlike, say, baked Alaska, where only the top of the meringue is flash-cooked). Remove from the oven, allow to cool, and place in the refrigerator for 2 hours to set. Enjoy.

Notes, tips, and variations

* There are 2 types of lemon meringue pie. The more common version has a lemon "gel" in the centre (which is often a luminous yellow colour), and a hard pastry base. The version above is much stickier.
* In an earlier version, the centre used all 3 egg yolks. It isn't necessary, and it is more healthful to omit 2 of them.

Warnings

* One pie may not be enough...
* The acidity of the lemon acts on the protein in the egg yolk to thicken the filling. Therefore, the egg yolk must be added and mixed in before the lemon; otherwise, the egg-yolk will go "stringy" when it hits the acidic mixture.
* If there are children present, it is practically impossible to keep them from licking the contents of the condensed milk tin! Be careful of the edges.

This message has been edited. Last edited by: DorianGreyed,

SR, just for your information:

Granulated sugar is the same as the ordinary white suger you put in tea or coffee in the US.

Substitute Graham crumbs for the digestive biscuits in the recipe.

Castor sugar is "fine" sugar in the US.

Good luck with your pie