Aunt Tootsies Lemon Meringue Pie Recipes

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AUNT TOOTSIE'S LEMON MERINGUE PIE RECIPE



Aunt Tootsie's Lemon Meringue Pie Recipe image

Aunt Tootsie's Lemon Meringue Pie - this recipe is a family favorite! It's an easy pie recipe with homemade lemon filling and meringue. Everyone loves it!

Provided by Dorothy Kern

Categories     Dessert

Time 1h5m

Number Of Ingredients 13

1 All Butter Pie Crust (pre-baked and cooled (or a pre-made crust from a pack of two or frozen))
1 1/2 cups water
1 1/2 cups granulated sugar
5 tablespoons cornstarch
1/2 cup fresh lemon juice
1 tablespoon lemon zest
1/2 teaspoon salt
4 large eggs yolks
3 tablespoons unsalted butter
4 large egg whites
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 cup granulated sugar

Steps:

  • Preheat oven to 425°F. Place crust in 9-inch pie plate.
  • Partially blind bake the crust: poke holes in the bottom of the crust with a fork. Line the crust with parchment paper and fill with dried beans or pie weights (dried rice and lentils work too). If you're using my pie crust recipe, bake about 20 minutes, checking that the crust is browned (but the bottom won't be completely done yet, that's ok). If you're using a Pillsbury crust, it'll only take about 10 minutes to partially bake. Carefully remove parchment and pie weights.
  • Lower oven temperature to 300°F.
  • Whisk water, sugar, cornstarch, salt, lemon juice, and lemon zest in a medium saucepan. Place over medium-low heat and cook, stirring often, until it's thick and bubbly.
  • Place egg yolks into a medium sized bowl. Whisk them gently. Once the lemon mixture is thick and bubbly, carefully pour about half the lemon mixture into the egg yolks, whisking constantly, then place the egg mixture back into the pan with the remaining lemon mixture, continuing to whisk. You want to avoid scrambling the eggs. Bring to a gentle boil, then cook for 2 minutes. Remove from heat and stir in the butter until melted.
  • Strain the mixture to remove any bits of egg. Pour mixture into the prepared pie crust. Cover with plastic wrap while you prepare the meringue and keep it hot (the meringue needs to go onto hot filling).
  • Place egg whites, cream of tartar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment (or you can use a large bowl with a hand mixer). Beat on high speed until soft peaks form (if you remove the beaters the tips curl slightly) and then continue mixing while gradually adding the granulated sugar. Continue mixing until stiff peaks form (they'll be glossy and stand straight).
  • Spread the meringue on the top of the lemon mixture in decorative peaks, being sure that the meringue touches the crust and no lemon shows through. Bake about 30 minutes or until the meringue is browned. Cool at room temperature for one hour, then chill at least 5 hours before slicing.
  • The pie will last a day or two in the refrigerator but tastes better day one.

Nutrition Facts : ServingSize 1 slice, Calories 331 kcal, Carbohydrate 56 g, Protein 7 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 83 mg, Sodium 48 mg, Fiber 1 g, Sugar 46 g

LEMON MERINGUE PIE



Lemon Meringue Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 13

11 pecan shortbread cookies, such as Keebler Pecan Sandies (about 1/2 of an 11-ounce package)
2 tablespoons sugar
Zest of 1 lemon
2 tablespoons melted butter
1 1/4 cups sugar
4 large egg yolks (reserve the whites for the meringues)
1/3 cup lemon juice
2 tablespoons cornstarch
2 tablespoons butter
4 large egg whites
1/4 teaspoon cream of tartar
3 tablespoons sugar
1 teaspoon cornstarch

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crust: Pulse the cookies, sugar and zest in a food processor until fine. Pulse in the melted butter until the crumbs are moist. Press into a 9-inch pie pan and bake until golden and set, 8 to 10 minutes. Set aside to cool.
  • For the filling: Whisk together the sugar and egg yolks in a heavy-bottomed pot until the sugar is completely dissolved. Stir in the lemon juice. In a separate bowl, whisk together the cornstarch and 1/2 cup water and set aside. Cook the lemon mixture over medium heat, whisking constantly, until just beginning to thicken. Whisk in the cornstarch slurry and cook until it thickens. Remove from the heat and whisk in the butter. Fill the pie crust with the filling, spreading it out evenly.
  • For the meringue: Using a stand or electric hand-held mixer, whisk the egg whites until frothy. Add the cream of tartar and whisk again. Whisk together the sugar and cornstarch in a separate small bowl. With the machine running, add the sugar mixture a little at a time and whisk until the meringue forms stiff peaks.
  • Spread the meringue over the top of the warm pie, making sure to get it to the edges. Bake until the meringue is just beginning to brown, 8 to 10 minutes. Let cool completely before serving.

GRANDMA'S LEMON MERINGUE PIE



Grandma's Lemon Meringue Pie image

This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.

Provided by Emilie S.

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 40m

Yield 8

Number Of Ingredients 11

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

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.

Nutrition Facts : Calories 297.7 calories, Carbohydrate 49.7 g, Cholesterol 110.1 mg, Fat 10.3 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 4.3 g, Sodium 229.2 mg, Sugar 35.2 g

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