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Before you jump to Lemon Meringue Pie recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.
Most of us have been trained to think that comfort foods are not good and should be avoided. If your comfort food is candy or junk food this is true. At times, comfort foods can be utterly healthy and good for us to consume. There are several foods that basically can boost your moods when you eat them. When you are feeling a little down and are in need of an emotional boost, test out some of these.
Make a trail mix from seeds and/or nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, etc are all good for raising your mood. This is because these nuts are loaded with magnesium, which helps to boost serotonin production. Serotonin is a feel-good chemical substance that directs the brain how to feel at any given point in time. The more you have of it, the happier you will feel. Not only that, nuts, in particular, are a terrific protein source.
Now you know that junk food isn’t necessarily what you need to eat when you wish to help your moods get better. Try these hints instead!
We hope you got benefit from reading it, now let’s go back to lemon meringue pie recipe. You can cook lemon meringue pie using 22 ingredients and 8 steps. Here is how you do it.
The ingredients needed to prepare Lemon Meringue Pie:
- Get of Crust.
- Provide of pie crust, baked.
- Provide of Lemon Filling.
- Get of Lemon Juice.
- Get of Lemon Zest.
- Provide of Egg Yolks.
- Provide of Unsalted Butter.
- Prepare of Salt.
- Get of Granulated Sugar.
- You need of cornstarch.
- Prepare of Water.
- Provide of Meringue.
- Prepare of Egg Whites.
- Provide of Cream of Tartar.
- Get of Granulated Sugar.
- Prepare of Vanilla Extract.
- You need of Shopping Notes.
- Get of Eggs Total.
- Use of Granulated Sugar Total.
- Provide of Lemons for lemon Juice.
- Use of Pie weights (Dried Beans, Dried Rice or Lentils works too).
- Prepare of Parchment Paper.
Steps to make Lemon Meringue Pie:
- Blind Bake (a) Preheat Oven to 425°F. Place crust in 9-inch pie plate. (b) Crimp the edges decoratively or press them down with the tines of a fork. Prick the dough on the bottom all over with a fork. Place a sheet of parchment paper inside the dough and fill with pie weights. Bake for 10 minutes. (c) Carefully remove the parchment and weights and bake until the crust is deep golden brown on the edges and lightly golden in the center.
- Lemon Filling (Sugar Mixture) (a) Whisk together the granulated sugar, cornstarch and salt in a medium saucepan. (b) Add the lemon juice and water and whisk to combine. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. (c) Cook the sugar mixture around 6 minutes or until it begins to thickening and bubbling. Once thickened, give it a whisk and reduce heat to low..
- Lemon Filling (Temper the Yolk) (a) Whisk the egg yolks together in a medium bowl or liquid measuring cup. (b) Temper the eggs yolks by slowly adding half of the hot sugar mixture to the yolks while constantly whisking. Add the tempered yolks to the saucepan and return to the heat. (c) Bring the mixture back to a simmer and cook, stirring constantly with a rubber spatula, for 1 minute. (d) Remove from the heat and stir in the butter and lemon zest until completely melted and incorporated..
- Crust and Filling Pour the filling directly into the pie crust and leave on the side.
- Meringue (Foam) (a) With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on medium speed for 1-2 minute until bubbles foam (b) Add the sugar and salt, then continue beating on high speed for about 2 more minutes..
- Meringue (Peaks) (a) Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch. (b) Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes..
- Bake Back at 425°F for 10-15 minutes or until meringue is brown..
- Serve Let pie sit at room temperature for 1 hour then chill for at least 4 hours before eating..
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