Monday, December 3, 2012

Lemon Meringue Jar Pies

I found a book on Handheld pies and was surprised to find more than just fruit pies. In the book there is also a chapter on jar pies- I love Lemon Meringue so I gave this a try-
Store bought pastry crust or 1 batch of Graham Cracker crumb crust
6 T unsalted butter
2/3 c granulated sugar
1/2 c fresh lemon juice
5 eggs; separated
2 T lemon zest
3 T heavy cream

Line 8 1/2 pint jars with pastry as directed for single crust . Refrigerate for at least 30 minutes and up to 2 days.
Preheat oven to 400. fit a piece of parchment paper into each pastry-lined jar, extending it beyond the rim, and fill with pie weights. Arrange the jars on a baking sheet, place in a warm oven and bake for 10 minutes. Remove from the oven, lift out the weights and parchment and return the jars to the oven and continue baking until the pastry looks dry and is golden, about 5 more minutes. Remove from oven and cool completely before filling.
Or may also use a crumb crust instead! Line the jars with crumb crust , and bake in a preheated, 400 degree oven for 15 minutes.
Meanwhile, place a fine-mesh sieve over a bowl. In a heavy saucepan, melt the butter over medium hat. Remove pan from heat and whisk in the granulated sugar, lemon juice, egg yolks, whole eggs, lemon zest, cream and salt. Return the pan to medium low heat and cook, stirring constantly, until mixture ha thickened. 7-8 minutes. Remove from the heat and strain into a bowl. Cover with plastic wrap, pressing the wrap diretly over the surface of the mixture and refrigerate until well chilled at least 2 hours or up to 1 week.
Shortcut- us store bought lemon curd.
 Remove curd from refrigerator and spoon 2 T into each jar. Top with meringue which you have already made and spread to the edges to seal the curd. Bake the pies until meringue just starts to turn brown, about 5 minutes. Remove from oven and cool then serve. These pies will keep for up to 2 days in the refrigerator. They cannot be frozen.

Chicken Pot Pie Cupcakes

These really turn out just the way they look! You have to be careful the filling doesn't ooze out all over the bottom of the tine- very difficult when trying to remove!

can (18.5 oz) Progresso® Rich & Hearty chicken pot pie style soup
cup Betty Crocker® Potato Buds® mashed potatoes (dry)
cup Green Giant® frozen mixed vegetables, cooked
teaspoon dried thyme leaves
teaspoon pepper
cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated flaky dough sheet
tablespoon butter, melted
  1. Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  2. In medium bowl, mix soup, potatoes (dry), cooked vegetables, thyme and pepper.
  3. Unroll 1 can of dough; spread with half of soup mixture. Starting at shortest side, roll up; pinch edges to seal. Cut into 6 slices. Place 1 slice in each of 6 muffin cups. Repeat with remaining dough and soup mixture.
  4. Bake 25 to 30 minutes or until golden brown. Brush top of each with melted butter; remove from pan. Serve immediately.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If substituting crescent rolls for the dough sheet, be sure to firmly press perforations to seal before spreading with soup mixture.