MAGIC LEMON MERINGUE PIE
Steps:
- Preheat the oven to 350 degrees F. Make the crust: In a mixing bowl, stir together the graham cracker crumbs, sugar and butter until fully combined. Press the mixture firmly into a 9-inch pie plate. Set aside.
- Make the filling: In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks. Pour into the crust. Make the meringue: Beat the egg whites and cream of tartar in a medium bowl with an electric hand mixer until soft peaks form. Gradually beat in the sugar until stiff peaks form. Spread the meringue over the pie and seal the edge of the crust. Bake 15 to 20 minutes, or until the meringue browns slightly. (Be sure to watch the pie while it's baking. Meringue can burn quickly.) Let cool slightly on a rack, then chill in the refrigerator at least 2 hours before serving.
MAGIC LEMON MERINGUE PIE
Steps:
- Preheat oven to 325 degrees F.
- For the crust: In a mixing bowl, stir together the graham cracker crumbs and sugar until combined. Then, stir in the melted butter. Press the mixture firmly into a 9-inch pie plate and set aside.
- For the filling: In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks, reserving the whites for the meringue. Pour the mixture into the crust.
- For the meringue: Beat the egg whites and cream of tartar in a medium bowl with an electric mixer until soft peaks form, then add the sugar and whip until peaks are stiff.
- Spread the meringue over the pie and seal to the edge of the crust. Bake until the meringue browns slightly, 15 to 20 minutes. Chill for at least 2 hours before serving.
MAGIC LEMON PIE
Lemon Meringue Pie using sweetened condensed milk and bottled lemon juice.
Provided by JANE HUEY
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended. Pour filling into crust.
- In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread meringue over filling, sealing the edges.
- Bake at 400 degrees F (205 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.
Nutrition Facts : Calories 351 calories, Carbohydrate 53.9 g, Cholesterol 63.2 mg, Fat 12.9 g, Fiber 0.5 g, Protein 6.8 g, SaturatedFat 4.6 g, Sodium 250.5 mg, Sugar 44.8 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.
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
BUTTERMILK LEMON MERINGUE PIE
For lemon lovers everywhere, this wonderful pie with a little extra tang beats the usual lemon meringue every time, no contest. Compliments roll in whenever I serve it. -Ellen Riley, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Combine the cracker crumbs, sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 10-12 minutes or until crust is lightly browned. Cool on a wire rack., For filling, in a large saucepan, combine sugar and cornstarch. Stir in buttermilk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir 1 cup of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Stir in butter. Gently stir in lemon juice and zest. Pour hot filling into pastry shell., For meringue, in a small mixing bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust., Bake at 350° until golden brown, 15-20 minutes. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 350 calories, Fat 14g fat (8g saturated fat), Cholesterol 106mg cholesterol, Sodium 242mg sodium, Carbohydrate 52g carbohydrate (42g sugars, Fiber 1g fiber), Protein 5g protein.
ICEBOX LEMON PIE WITH MERINGUE
This cooling pie is the perfect dessert after a spicy or robust meal.
Provided by Alexander Smalls
Categories Dessert Summer Pie Lemon Soufflé/Meringue Peanut Free Tree Nut Free Vegetarian
Number Of Ingredients 10
Steps:
- For the crust:
- Preheat the oven to 300°F. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until the crumbs are evenly moistened. Press the mixture into the bottom and sides of a 9-inch pie tin.
- For the filling:
- Cover and chill the egg whites. In a medium bowl, combine the egg yolks, lemon juice, and condensed milk. Mix well and pour over the graham cracker crust.
- Bake until stiff, about 30 minutes. Let cool to room temperature, then chill for at least 3 hours or up to overnight.
- When ready to assemble the pie, preheat the oven to 350°F.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on high speed. With the mixer running, gradually add the sugar and beat until stiff peaks form.
- Spread the meringue over the pie filling.
- Bake until the meringue is golden brown, about 12 minutes. Let cool for 30 minutes, then chill for 30 minutes before serving.
EASY ENOUGH CREAMY LEMON MERINGUE PIE
Got this recipe from Keebler. I used fresh lemon juice in mine but you can buy store brand.This pie has a thicker filling than most lemon meringue pies and has a stronger egg taste. It's different than most lemon meringue pies too.
Provided by Marsha D.
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- In a medium bowl beat egg yolks well.
- Stir in condensed milk,lemon juice, lemon peel and food coloring, if desired. This will thicken.
- Pour mixture in pie crust and bake 30 minute at 325°F.
- Preparing the meringue.
- Beat egg whites, vanilla, and cream of tarter in a large bowl with a electric mixer on medium speed until soft peaks form.
- Add sugar gradually, turning up mixer on high speed, until stiff peaks form.
- Turn oven up to 350°F.
- Spread meringue on top of hot pie filling all over the entire pie.
- Put in oven and bake another 15 minutes or until golden brown.
- Take out of oven and cool on stove or counter top for at least 1 hour.
- Place in refrigerator and chill at least 2 to 3 hours before serving.
LEMON MERINGUE PIE WITH GRAHAM CRUST
Provided by Jeanne Kelley
Categories Blender Egg Easter Thanksgiving High Fiber Backyard BBQ Lemon Summer Family Reunion Party Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 19
Steps:
- For crust:
- Preheat oven to 375°. Butter bottom and sides of 9-inch-diameter glass pie plate. Stir first 4 ingredients in medium bowl to blend. Gradually add butter, stirring until moist clumps form. Press dough evenly onto bottom and up sides of prepared pie plate. Bake crust until golden brown and firm to touch, about 20 minutes. Maintain oven temperature.
- For filling:
- Meanwhile, whisk sugar and cornstarch in heavy medium saucepan until no lumps remain. Gradually whisk in lemon juice. Add eggs 1 at a time, whisking to blend well after each addition. Stir in finely grated lemon peel. Whisk mixture constantly over medium heat until filling thickens and boils. Remove from heat; whisk to smooth if necessary. Transfer filling to prepared crust. Smooth top.
- For meringue:
- Using electric mixer, beat egg whites, cream of tartar, and coarse salt in large bowl until frothy. With mixer running, gradually beat in sugar. Continue beating until stiff and glossy.
- Spread meringue over warm filling, sealing meringue to crust at edges. Using spatula, form peaks and swirls in meringue. Bake pie until meringue is golden brown, about 15 minutes. Cool pie completely on rack.
- Cut pie into wedges and serve with blackberry sauce.
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LEMON MERINGUE PIE WITH GRAHAM CRACKER CRUST
From katiebirdbakes.com
4.2/5 (8)Category DessertCuisine AmericanTotal Time 3 hrs 15 mins
- Make the crust: Place melted butter, graham cracker crumbs, sugar, and salt in a medium bowl and stir with a fork until fully combined. Press mixture evenly into a 9-inch pie pan, spreading it up the sides as well. I use my hands and then the bottom of a measuring cup to make sure it's really compacted. Bake for 12 minutes, until golden brown and smelling delicious. Cool for a few minutes while you make the filling and meringue.
- Make the filling: In a large bowl, beat together egg yolks, condensed milk, lemon juice and lemon zest until creamy and completely smooth. I do this with a whisk or a fork, but you could do it with a mixer too. Pour into cooled crust and smooth out with a spatula.
- Make the meringue: In a very clean medium bowl, beat egg whites and cream of tartar together with a hand mixer (or the whisk attachment on a stand mixer) until soft peaks form. Gradually add sugar while continuing to beat at medium-high speed, until stiff peaks form. Carefully spread meringue evenly on top of the filling. Spread the meringue to the edge of the pie to seal and make sure there are no holes or gaps; this helps keep it from shrinking and separating while baking.
THE BEST LEMON MERINGUE PIE RECIPE | EASY & FOOL PROOF
From atablefullofjoy.com
Ratings 38Calories 301 per servingCategory Dessert
- In a stand mixer (or with a hand-held mixer) with the whisk attachment whisk the egg whites and the cream of tartar until soft peaks form*- takes about 2 minutes. (5 egg whites, 1/2 tsp cream of tartar)
- Pour warm lemon filling into the prebaked graham cracker crust. If the filling isn’t warm make sure to reheat it on the stove before adding it to the crust.
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