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
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.
LEMON MERINGUE TART MADE WITH CONDENSED MILK
Lemon Meringue tart to die for,my grandmother has made this tart for the last 70 years she still makes it she is 92 years old now, all her grandchildren have been given a copy of this recipe. I love making this lemon meringue tart as it is very easy to make, it delectable. I use one packet 200g of tennis biscuits these contain coconut, use any type of biscuit, crush them fine for the base the only biscuit that cannot be used is ginger. The cooking time does not include the standing time,when baking this tart in the afternoon the oven must be turned off the tart must be left in the oven with the door closed until the next day. When baking this tart early in the morning the oven must be turned off the tart must be left in the oven with the door closed until that evening.
Provided by JeanineD 2
Categories Tarts
Time 1h30m
Yield 1 tart, 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 120C (250F).
- Biscuit base.
- Crush biscuits, melt butter, add crush biscuits to melted butter mix crushed biscuits and butter together to combine, press mixture into a fluted pie dish, store in the refrigerator while making the filling.
- Filling.
- Separate the eggs,.
- Beat the egg yolk until light and creamy, add the condense milk mix well, slowly add the lemon juice a little at a time mixing well after each addition.
- Remove the biscuit base from the refrigerator, pour the filling into the biscuit base, set aside.
- Meringue.
- Beat egg whites, add caster sugar slowly, beat well until stiff peaks are formed.
- Pipe rosettes of the meringue ontop of the filling making sure that the filling is completely cover with the meringue.
- Bake for one hour, turn the oven off and leave the tart in the oven overnight.
- The tart must only come out of the oven the follow morning, then it is ready to serve.
- Store tart in refrigerator.
Nutrition Facts : Calories 399.1, Fat 20.5, SaturatedFat 11.8, Cholesterol 208.2, Sodium 202.6, Carbohydrate 47.5, Fiber 0.1, Sugar 45.6, Protein 8.7
LEMON MERINGUE TART
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 2h
Yield 8 servings
Number Of Ingredients 16
Steps:
- Combine the flour, 3 tablespoons of the sugar, and 1/2 teaspoon salt in a bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times until the butter is in small bits. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
- Meanwhile, preheat the oven to 375 degrees F.
- Roll out the dough and fit into a 9-inch tart pan with removable sides. Don't stretch the dough when placing it in the pan or it will shrink during baking. Cut off the excess by rolling the pin across the top of the pan. Line the tart shell with a piece of buttered aluminum foil, butter side down, and fill it with dried beans or rice. Bake for 10 minutes. Remove the beans and foil and prick the bottom of the shell all over with a fork to allow the steam to escape. Bake for another 15 to 20 minutes, until lightly browned. Set aside to cool.
- Raise the oven temperature to 425 degrees F.
- For the meringue, whip the egg whites, cream of tartar, and 1/4 teaspoon salt in the bowl of an electric mixer fitted with the whisk attachment on high speed until frothy. With the mixer still running, slowly add the remaining 1/2 cup of sugar and beat until the meringue is thick and shiny, about 2 minutes.
- Immediately spread the lemon filling in the cooled tart shell and pipe the meringue over it with a large star tip. Be sure the meringue covers the entire top and touches the edges of the shell, to prevent it from shrinking. Bake for 3 to 5 minutes, until the meringue is lightly browned. Cool to room temperature.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 1 minute. On low speed, add the eggs and egg yolks one at a time, and then add the lemon zest, lemon juice, and salt. Don't worry; it will look curdled.
- Pour the mixture into a small saucepan and cook over medium-low heat for 8 to 10 minutes, until thick, stirring constantly with a wooden spoon. Whisk briskly when it starts to thicken and cook over low heat for 1 to 2 minutes, whisking constantly. Don't allow it to boil! It will be 175 degrees F on an instant-read thermometer. Pour into a bowl and cool to room temperature.
HONEY LEMON MERINGUE PIE
My husband especially enjoys this lemon meringue pie recipe with condensed milk. His mother made a similar treat for him when he was a child, but it was rewarding for me to create a recipe of my own that he loves so much! -Portia Gorman, Los Angeles, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Drizzle honey and 1 tablespoon melted butter in bottom of crust. In a medium bowl, beat sweetened condensed milk, lemon juice, sugar, egg yolks and remaining 2 tablespoons melted butter until blended. Pour into crust; bake for 20 minutes., Meanwhile, in a small bowl, beat egg whites and cream of tartar until frothy. Add vanilla; gradually beat in sugar 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Bake until meringue is golden brown, about 15 minutes. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 458 calories, Fat 17g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 268mg sodium, Carbohydrate 69g carbohydrate (65g sugars, Fiber 0 fiber), Protein 9g protein.
EASY LEMON MERINGUE TART
Make and share this Easy Lemon Meringue Tart recipe from Food.com.
Provided by CheffLiLi
Categories Tarts
Time 55m
Yield 6 slices, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 150C.
- Crush biscuits in food processor or roll in bag with rolling pin until small/fine mixture of crumbs.
- Mix in melted butter and biscuits in large bowl until well coated. Biscuits should be sticky enough to stick together.
- Coat the sides and bottom of an approximately 22cm tart pan with the biscuit mixture.
- Put in fridge to set while you work on the rest of the recipe.
- Mix together condensed milk, egg yellows and lemon juice until well combined.
- Beat egg whites until foamy. Add half the castor sugar and continue to beat until soft peaks form. Add the rest of the castor sugar and beat until stiff peaks form.
- Pour lemon mixture into tart pan. Add the stiff egg whites on top and use back of spatula to form peaks and valleys to make cake look decorated.
- Bake in oven on middle shelf for 40 minutes.
- Once cooked, cool in fridge for approximately 2 hours.
- Serve cold.
Nutrition Facts : Calories 419.9, Fat 22.4, SaturatedFat 12.8, Cholesterol 110.4, Sodium 325.1, Carbohydrate 47.4, Fiber 0.3, Sugar 39.6, Protein 9
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
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