Arizona Lemon Meringue Pie Recipes

ARIZONA LEMON MERINGUE PIE

Steps:

• Prepare crust, bake and set aside to cool.
• In a medium saucepan, over medium heat; combine sugar,cornstarch & flour, add 2 cups boiling water, cook and stir with a wire wisk over medium heat until thickened and bubbly, reduce heat & cook 2 minutes more.
• Gradually add 1/2 cup hot mixture to egg yolks, then pour egg yolk/pudding mixture back into remaining filling in saucepan and cook another 2 minutes.
• Remove from heat and add butter,lemon zest, vanilla, lemon extract and lemon juice, stir to combine.
• Pour lemon mixture into cooked crust and set aside, allow to slightly cool.
• In the mean time, prepare meringue by beating 4 egg whites, cream of tartar and vanilla until soft peaks form.
• Then gradually add 1/2 cup sugar ( 1 tablespoon at a time), beat at high speed until stiff peaks form.
• With a soft scrapper add large fluffy dollops of meringue on top of lemon filling, making sure to attach meringue to crust edges. This insures the meringue will not pull away from the crust.
• Bake for about 15 minutes at 350 degrees or until meringue is golden brown, then allow to cool for about 2 hours.
• Dip a serrated knife in cold water to slice through each slice.

GRANDMA'S LEMON MERINGUE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
• To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
• Bake in preheated oven for 10 minutes, or until meringue is golden brown.

MY MOM'S LEMON MERINGUE PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Press pie crust into a pie plate.
• Mix sweetened condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl; pour into pie crust.
• Bake in the preheated oven for 25 minutes.
• Five minutes before pie is done, beat egg whites and cream of tartar together in a bowl using an electric mixer on high speed until foamy. Slowly add sugar to egg white mixture and continue beating until meringue forms stiff peaks, about 5 minutes.
• Remove pie from oven and increase temperature to 350 degrees F (175 degrees C). Spread meringue onto warm pie, making sure meringue goes all the way to the edges creating a seal. Using the back of a spoon, dab the meringue and pull up, creating peaks across the pie.
• Bake in the oven for 15 minutes. Let cool to room temperature for 1 hour and store in the refrigerator.

SOUTH AFRICAN STYLE LEMON MERINGUE PIE

Steps:

• Crush the digestive biscuits (putting them in a freezer bag and attacking them with a rolling pin works well).
• Melt the butter and add it to the crumbs. The mix should pack well.
• Pack it down to less than 1cm thick in the base of either a large tin or dish, or in cupcake or muffin cases in a muffin or cupcake tin.
• Preheat the oven to 150 degrees Celsius
• Separate the eggs.
• Beat the yolks with the juice of the 3 lemons and the zest of one of the lemons, until white and frothy.
• Add the can of condensed milk and beat until fully integrated and "gloopy".
• Spoon a layer of lemon mix atop the biscuit base(s).
• Beat the egg whites until soft peaks form, then slowly add caster sugar. When ready, the meringue should be at the firm peak stage and lovely and glossy.
• Spoon meringue over the lemon mixture.
• Bake for 15 mins at 150 degrees C or until the meringue is gold on top.

LEMON MERINGUE PIE

Steps:

• Prepare the shell. Roll the pastry into a 12-inch circle, 1/8-inch thick, and fit gently into the pan. Tri the edge a half-inch beyond the rim, fold under and crimp or pinch to make a decorative edge. Prick the bottom with a fork. Freeze the shell for 20 to 30 minutes.
• Prepare the filling. Grate the zest from the lemons into a small, noncorrodable bowl. Strain in the lemon juice, then press through as much lemon pulp as possible.
• In a heavy, noncorrodable saucepan, beat the eggs, yolks and sugar until just mixed. Stir in the lemon juice and pulp, then the six tablespoons of butter.
• Cook, stirring constantly, over low to medium heat, until the mixture comes together and thickens enough to coat a spoon. Remove from heat, allow to stand five minutes, then whisk briefly to smooth. Set aside.
• Preheat the oven to 375 degrees. Line the frozen shell with aluminum foil, weight with beans or pie weights and bake for 20 minutes, or until set and dry looking. Remove the weights and foil, turn the heat down to 350 and continue baking until shell is golden brown, about 12 to 15 minutes. Set aside and allow to cool slightly, but leave the oven on.
• Spread the prepared filling in the shell and bake for 10 to 15 minutes or until the filling is just set. Remove pie and turn oven to 375.
• Make the meringue. Beat the egg whites until frothy, add the cream of tartar and continue beating until rounded peaks form. Beat in sugar and vanilla.
• Spread the meringue over the filling, making sure it meets the edges of the crust to make a seal. Swirl in a design with a knife or spatula and bake for about 10 minutes, or until the meringue is lightly browned.
• Allow to cool completely, from one to two hours, but do not refrigerate.