GRANDMA'S LEMON MERINGUE PIE
Make and share this Grandma's Lemon Meringue Pie recipe from Food.com.
Provided by pammyowl
Categories Dessert
Time 40m
Yield 1 9
Number Of Ingredients 12
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 and cream of tartar 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 2528.3, Fat 99.8, SaturatedFat 35.4, Cholesterol 725.1, Sodium 1986.1, Carbohydrate 379.8, Fiber 10.5, Sugar 254, Protein 38.3
THE BEST LEMON MERINGUE PIE
It's the stuff of dreams: a classic sweet and tart dessert with a foolproof meringue topping that won't weep! We use mostly butter in our from-scratch pie dough, but also add a little vegetable shortening as well - we found that this combination creates a crust that is both tender and flaky.
Provided by Food Network Kitchen
Categories dessert
Time 9h
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- For the pie crust: Pulse the flour, shortening, sugar, salt and vinegar in a food processor until the mixture looks like damp sand, about 10 pulses. Add the butter and pulse until you can still see large pea-sized pieces. Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough; if it doesn't hold together, add up to 3 more tablespoons ice water, 1 tablespoon at a time, until the dough holds together when pinched. Lay out a sheet of plastic wrap and dump the dough onto the plastic. Using the edges of the plastic, press the dough into a disc. Wrap tightly and refrigerate until firm, at least 1 hour and preferably overnight. (Freeze up to 2 months.)
- On a lightly floured work surface, roll the dough out into a 13-inch round. Place in a 9-inch pie dish, gently pressing the dough into the edges and letting the excess dough drape over the sides. Refrigerate for 2 hours.
- Preheat the oven to 375 degrees F.
- Trim any excess dough with a paring knife and 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 or uncooked rice or beans. Bake for 10 minutes. Carefully remove the parchment and weights and bake until the crust is deep golden brown on the edges and lightly golden in the center, 10 to 12 minutes more. Let the crust cool to room temperature.
- For the filling: Whisk together the sugar, cornstarch and salt in a medium saucepan. Add the lemon juice and 1 1/2 cups water and whisk to combine. Whisk the egg yolks in a separate medium bowl. Place the sugar mixture over medium heat and cook, continuing to gently whisk, until the mixture begins to bubble and is extremely thick. 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. Bring the mixture back to a simmer and cook, stirring constantly with a rubber spatula, for 1 minute. Remove from the heat and stir in the butter and lemon zest until completely melted and incorporated. Pour the filling directly into the pie crust and cover with plastic wrap pressed directly against the surface of the filling (see Cook's Note). Refrigerate while you make the meringue.
- For the meringue: Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment along with the sugar, cream of tartar and salt. Whisk together to combine. 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. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
- Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to make sure the meringue completely covers the filling and meets the crust all around the edges. (This will seal in the filling and help prevent weeping.) Use the offset spatula to create swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling, 1 to 2 minutes. Refrigerate the pie until the filling is completely cool and set, about 4 hours.
GRANDMA'S LEMON MERINGUE PIE
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
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
CLASSIC LEMON MERINGUE PIE
Want to know what sunshine tastes like? Then try this lemon meringue pie. It's bursting with fresh citrus flavor and a sweet, creamy meringue topping. If you're pressed for time, substitute Betty Crocker™ pie crust mix for the from-scratch pie crust. Never made a lemon meringue pie recipe before? We've got your back with easy steps to help you master this dessert classic.
Categories Dessert
Time 7h10m
Yield 8
Number Of Ingredients 15
Steps:
- In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture forms coarse crumbs the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until flour mixture is moistened and can be pressed into a ball.
- Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is cold.
- Heat oven to 450°F. With floured rolling pin, roll pastry on lightly floured surface into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate, or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork to prevent puffing. Bake 13 to 15 minutes or until light brown; cool on cooling rack.
- Reduce oven temperature to 350°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix 1 1/2 cups sugar and the cornstarch; gradually stir in 1 1/2 cups water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
- Immediately stir with whisk at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Return to boiling; boil and stir constantly 2 minutes; remove from heat. Stir in butter, lemon zest and lemon juice with whisk. Cover and keep warm.
- In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; scrape side of bowl occasionally. Continue beating until stiff, glossy peaks form and sugar is completely dissolved. Beat in vanilla. Pour hot lemon filling into baked pie shell. Immediately drop spoonfuls of meringue onto hot lemon filling, and carefully spread meringue to cover top completely, spreading to edge of crust to prevent shrinkage or weeping.
- Bake 20 to 25 minutes or until meringue is browned and temperature reaches 160°F. Cool on cooling rack 1 hour. Refrigerate about 4 hours or until filling is set. Store loosely covered in refrigerator.
Nutrition Facts : Calories 400, Carbohydrate 65 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 47 g, TransFat 0 g
MARTHA'S LEMON MERINGUE PIE
Zest and juice plump lemons to make a curd that fills this classic lemon meringue pie. The tart lemon filling paired with pillows of soft meringue are a guaranteed hit no matter where you take this pie -- even if it's just a weeknight dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Fit a homemade or store-bought pie crust into a 9-inch pie plate; line crust with parchment paper and fill with dried beans or pie weights. Bake until crust is lightly browned, about 45 minutes. Carefully lift and remove paper with pie weights and let crust cool.
- Prepare Lemon Curd through step 1. Whisk together 1 cup cold water and 1/4 cup cornstarch add to lemon mixture along with butter in step 2 and continue as directed. Do not chill curd; pour directly into cooled crust and smooth top. Refrigerate until chilled and set, 3 hours (or up to 1 day).
- Preheat oven to 350 degrees. In a large bowl, combine egg whites, sugar and salt. Using an electric mixer, beat on medium-high until stiff peaks form. Pile meringue on pie, making sure it touches the crust all around. Bake until meringue begins to brown, 8 to 10 minutes.
Nutrition Facts : Calories 459 g, Fat 24 g, Protein 7 g
More about "bonnies lemon meringue pie recipes"
LEMON MERINGUE PIE RECIPE | BON APPéTIT
From bonappetit.com
4.3/5 (43)Author Chris MoroccoServings 8Total Time 1 hr 20 mins
- Whisk sugar, salt, and 2⅔ cups flour in a large bowl. Add butter and, using your fingers, smash each piece into a thin disk. Take your time doing this and don’t feel compelled to break butter into even smaller pieces. Drizzle ⅔ cup ice water over, dispersing it as widely as possible, and mix with a rubber spatula to bring mixture together into a shaggy mass.
- Turn dough out onto a surface and work together with your hands, pushing and flattening until dough holds together when squeezed in your palm but some streaks of dry flour are still visible. Divide dough into 2 portions.
- Flatten 1 portion of dough into an 8"-diameter disk. Cut into quarters, stack pieces on top of one another, and flatten dough with a rolling pin to about half of its original height. At this point dough should hold together with no dry spots remaining, and have nice big flakes of butter showing. Use a bench scraper or a large knife to clean any clingy bits of dough from surface. Dust surface with flour, then dust top of dough with flour. Roll out to a ¼"–⅜"-thick round. Wrap dough around rolling pin and transfer to a standard 9"-diameter pie dish. Unfurl into dish, then lift edges and allow dough to slump down into dish. Trim overhang to an even 1" (there will be some excess). Fold overhang under and crimp as desired. Cover and chill until very cold, at least 1 hour and up to 12 hours (cover tightly if chilling longer than 1 hour). Repeat process with remaining dough and another pie dish. Or form into a 1½"-thick disk, wrap in plastic, and chill up to 3 days (or freeze up to 1 month).
- Place a rack in middle of oven; preheat oven to 400°. Lay 2 sheets of parchment paper over dough and fill with pie weights or dried beans (they should fill the dish). Set on a foil-lined rimmed baking sheet (this will keep any butter drips from smoking up your oven). Bake until edges are golden brown and bottom is opaque (carefully lift parchment to check), 30–35 minutes. Remove from oven; reduce oven temperature to 300°. Lift out parchment and weights. Bake crust until evenly chestnut brown all over, 10–15 minutes. If baking both crusts, turn oven dial back up to 400° and let oven preheat; repeat with remaining crust.
LEMON MERINGUE PIE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
Ratings 183Calories 538 per servingCategory Dessert, Baking
- Pre-bake the pie shell: If you are using a packaged frozen pie crust, follow the directions on the package to pre-bake. If you are using a homemade crust, follow these instructions
- Make the lemon filling: Whisk the egg yolks in a medium bowl and set aside. In a medium saucepan, add 6 tablespoons cornstarch, 1 1/3 cup sugar, 1/4 teaspoon salt, and 1 1/2 cups water, and whisk to combine.
- Prepare the cornstarch mixture for the meringue: In a small saucepan, whisk together 1 tablespoon cornstarch and 1/3 cup of cold water until the cornstarch dissolves.
- Whisk together the sugar and cream of tartar: Whisk together 1/2 cup plus 2 tablespoons of sugar and 1/4 teaspoon of cream of tartar, set aside. (If you do not have cream of tartar, instead add a teaspoon of white vinegar to the egg whites with the vanilla in the next step.)
- Make the meringue: Place egg whites and 1/2 teaspoon vanilla extract in the bowl of your mixer. Start beating the egg whites on low speed and gradually increase the speed to medium.
- Fill the pie shell: Heat the lemon filling again, until it is bubbling hot. It's important that the filling is very hot in order for the meringue to properly adhere.
- Top the filling with meringue: Working quickly, use a rubber spatula to spread the meringue mixture evenly around the edge of the pie. Make sure the mixture attaches to the crust with no gaps.
- Bake the pie, then cool completely: Bake the pie for 20 minutes at 325°F, until the meringue is golden brown. Transfer to a wire rack and let cool completely to room temperature.
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