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
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.
LEMON MERINGUE PIE
A sharp lemon filling, sweet-and-salty meringue, and shatteringly crisp crust combine to make a balanced update to this classic.
Provided by Chris Morocco
Categories Bon Appétit Dessert Pie Lemon Egg Butter Soy Free Peanut Free Tree Nut Free
Yield 8 servings
Number Of Ingredients 15
Steps:
- Filling:
- Whisk sugar and cornstarch in a large saucepan to combine. Add eggs and egg yolks and whisk vigorously, making sure to get into corners of pan, until smooth and pale. Whisk in lemon zest and juice, salt, and 1½ cups water.
- Place saucepan over medium heat and bring to a simmer, whisking often and making sure to get into corners of pan, 8-10 minutes (mixture should be bubbling and thickened). Reduce heat and continue to simmer, whisking constantly, 3 minutes. Let cool 5 minutes, whisking every minute.
- Add butter to filling and whisk until melted and fully incorporated. Scrape filling into pie crust; smooth surface. Chill until cold and set, at least 2 hours and up to 3 days.
- Assembly:
- Combine egg whites, sugar, salt, and cream of tartar in the bowl of a stand mixer or another large heatproof bowl; set over a large saucepan filled with 1" simmering water (bowl shouldn't touch the water). Heat, stirring constantly, until sugar is dissolved and mixture is warm to the touch, about 4 minutes.
- Fit bowl onto mixer fitted with whisk attachment (or use an electric mixer) and beat on medium-high speed until meringue is more than tripled in volume and medium peaks form, about 4 minutes. Transfer to a piping bag fitted with a large round tip (or a resealable plastic bag will work-just snip off a corner after bag is filled). Pipe meringue over filling and toast with a kitchen torch or under the broiler.
- Do Ahead: Pie (without meringue) can be made 2 days ahead. Keep chilled.
MY MOM'S LEMON MERINGUE PIE
This is my mother's lemon meringue pie recipe and it is one of my all time favorite desserts. You can add a bit more lemon zest if you want it to be more tart! Don't let pie cool before putting on meringue.
Provided by CollinW
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 1h55m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 350.5 calories, Carbohydrate 51 g, Cholesterol 86.4 mg, Fat 13.6 g, Fiber 0.9 g, Protein 7.7 g, SaturatedFat 5.1 g, Sodium 205.6 mg, Sugar 39.7 g
CLASSIC LEMON MERINGUE PIE
This is the one and only lemon meringue pie recipe you'll ever need. The flaky and tender from-scratch crust is worth the effort. -Lee Bremson, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball. , Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Bake at 425° for 12-15 minutes or until lightly browned., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon zest. Gradually stir in lemon juice just until combined. Pour into the crust., For meringue, in a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Transfer to a bowl; cool., Beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust., Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 444 calories, Fat 17g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 282mg sodium, Carbohydrate 68g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON MERINGUE PIE CRISPY TREATS
Steps:
- Coat the cavities of a standard 12-cup muffin tin with cooking spray. Coat your hands as well. Divide the crispy rice mixture among the muffin pan cavities. Coat the back of an ice cream scoop or small tumbler with cooking spray and use it to create an indentation in the center. Allow the crusts to set for 5 minutes. Fill each indentation with a spoonful of prepared lemon curd and top each treat with a ready-made meringue cookie.
CREAMY LEMON MERINGUE PIE
Make and share this Creamy Lemon Meringue Pie recipe from Food.com.
Provided by Rhonda O
Categories Pie
Time 30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- In a medium bowl, beat egg yolks; stir in sweetened condenesed milk, real lemon, and rind.
- Pour into crust.
- In a small bowl, beat egg whites with cream of tartar until foamy.
- Gradually add sugar until stiff but not dry.
- Spread meringue on top of pie sealing carefully to edge of crust.
- Bake 15 minutes or until meringue is golden brown.
- Cool, chill before serving.
More about "lemon meringue pie crispy treats recipes"
CLASSIC LEMON MERINGUE PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (249)Category Pie
- I like to make sure my pie dough is prepared before I begin making lemon meringue pie. I always make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
- Preheat oven to 375°F (190°C) and adjust your oven rack to the lowest position. Partially blind bake your pie crust in a 9-inch pie dish. (Follow blind baking instructions through step 9.) Tip: You can get started on the lemon meringue pie filling steps while your crust is blind baking. But making the filling is time sensitive because you will temper the egg yolks, so if multi-tasking isn’t your thing, just wait until your crust is done blind baking before beginning the filling.
CLASSIC LEMON MERINGUE PIE - RICARDO
From ricardocuisine.com
5/5 (53)Total Time 1 hr 40 minsCategory DessertsCalories 430 per serving
- In a saucepan, combine the sugar, cornstarch, salt, lemon zest, and water. Bring to a boil over medium heat, stirring constantly until it thickens (the preparation must reach a boil to allow the starch to thickens). Reduce the heat and cook for 1 minute. Remove from the heat and set aside 75 ml (1/3 cup) of this mixture for the meringue.
- In a bowl, beat the egg whites with the cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar, beating until stiff peaks form. Whisk in the reserved curd mixture (adding a little starch to the meringue prevents it from forming water droplets on its surface as it cools).
LEMON MERINGUE PIE RECIPE - KITCHN
From thekitchn.com
LEMON MERINGUE RICE KRISPIE TREATS - PREMEDITATED …
From premeditatedleftovers.com
MARY BERRY'S LEMON MERINGUE PIE RECIPE - BBC FOOD
From bbc.co.uk
LEMON MERINGUE RICE KRISPIE TREATS - SIMPLY GLORIA
From simplygloria.com
LEMON MERINGUE PIE {RECIPE IN THREE ACTS} - IN JENNIE'S …
From injennieskitchen.com
LEMON MERINGUE PIE - TREATS HOMEMADE
From treatshomemade.com
4.3/5 (17)Category SweetServings 8Total Time 1 hr 30 mins
LEMON MERINGUE PIE, WITH A CRISPY CRUST - HORNO MX
From hornomx.com
LEMON MERINGUE PIE
From irishexaminer.com
HOMEMADE LEMON MERINGUE PIE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
12 LEMON MERINGUE RECIPES THAT GO BEYOND PIE - TASTE OF HOME
From tasteofhome.com
BISCUIT BASE LEMON MERINGUE PIE - SUGAR SALT MAGIC
From sugarsaltmagic.com
CHEAT'S LEMON MERINGUE PIES - GRAHAM'S FAMILY DAIRY
From grahamsfamilydairy.com
CREAMY LEMON MERINGUE PIE RECIPE - SOUTHERN HOME EXPRESS
From southernhomeexpress.com
THE BEST LEMON MERINGUE PIE RECIPE | EASY & FOOL PROOF
From atablefullofjoy.com
LEMON MERINGUE PIE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
LEMON MERINGUE PIE RECIPE - PREPPY KITCHEN
From preppykitchen.com
CLASSIC LEMON MERINGUE PIE RECIPE | REALEMON AND REALIME
From realemon.ca
LEMON MERINGUE RICE KRISPIE TREATS - 365 DAYS OF BAKING
From 365daysofbakingandmore.com
LUSCIOUS LEMON MERINGUE RICE KRISPIE TREATS
From thebestdessertrecipes.com
LEMON MERINGUE KRISPIE TREATS - COOKIES AND CUPS
From cookiesandcups.com
5-INGREDIENT LEMON MERINGUE PIE RECIPE - MASHED.COM
From mashed.com
THIS MONTH'S RECIPES | ANNA OLSON
From annaolson.ca
RICE CRISPY TREATS RECIPE: LEMON MERINGUE PIE STUFFED WAFFLES
From ricecrispytreatsrecipe.blogspot.com
LEMON MERINGUE PIE STUFFED WAFFLES - A BAJILLIAN RECIPES
From abajillianrecipes.com
OLD FASHIONED CREAMY LEMON PIE - THE STAY AT HOME CHEF
From thestayathomechef.com
CLASSIC LEMON MERINGUE PIE | RECIPE | KITCHEN STORIES
From kitchenstories.com
LEMON RICE KRISPIE TREATS - MOM ON TIMEOUT
From momontimeout.com
BEST ANNA OLSON'S LEMON MERINGUE PIE RECIPES - FOOD …
From foodnetwork.ca
LEMON MERINGUE PIE - BAKE PLAY SMILE
From bakeplaysmile.com
MAGICAL TRANSPARENT LEMON MERINGUE PIE - 12 TOMATOES
From 12tomatoes.com
ZESTY LEMON MERINGUE PIE - JULES OF THE KITCHEN
From julesofthekitchen.com
LEMON MERINGUE PIE RECIPE, EASY BAKING RECIPE | KEEBLER
From keebler.com
LEMON MERINGUE PIE FUDGE RECIPE - SHUGARY SWEETS
From shugarysweets.com
BEST LEMON MERINGUE PIE RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
CLASSIC LEMON MERINGUE PIE RECIPE - SHUGARY SWEETS
From shugarysweets.com
PERFECT LEMON MERINGUE PIE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
MINI LEMON MERINGUE PIES | DESSERT | THE BEST BLOG RECIPES
From thebestblogrecipes.com
PERFECT LEMON MERINGUE PIE - THE SCRAN LINE
From thescranline.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love