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.
SUGAR FREE LEMON MERINGUE PIE
I have taken this pie to many parties and functions. Unless asked, I don't let anyone know it's sugar free and they love it anyway. I got this from a cookbook of diabetic recipes which I lent to a co-worker and she never gave it back before she moved. I found the recipe again on the Equal website. (Whoops, forgot to put the word BAKED after the pie crust. It would be a little gross if the crust was raw. lol)!
Provided by SweetSueAl
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine water, lemon juice and cornstarch in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly.
- Boil and stir 1 minute.
- Beat eggs, 2 egg whites and lemon peel in medium bowl. Mix in 1-1/2 cups Equal® or 36 packets.
- Stir about half of hot cornstarch mixture into egg mixture. Return all to saucepan.
- Cook and stir over low heat 1 minute. Remove from heat.
- Stir in butter until melted.
- Stir in food coloring, if desired.
- Pour mixture into baked pie shell.
- For Meringue:.
- beat 3 egg whites in mixing bowl on medium speed of mixer until foamy. Add cream of tartar.
- Beat to soft peaks. Gradually beat in 2/3 cup Equal® or 16 packets), beating to stiff peaks.
- Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.
- Bake pie in 425° F oven about 5 minutes or until meringue is lightly browned.
- Cool completely on wire rack.
NO SUGAR ADDED - FAT FREE - NO CRUST LEMON MERINGUE TART
In my quest for a healthy and diabetic-friendly dessert and given that I love Lemon Meringue Pie, I came up with this recipe that I modified from several recipes I found on the web using Splenda sugar substitute and Egg-Beaters to cut out the sugar and fat.. This doesn't take the place of a homemade Lemon Meringue Pie by any means, but it is a great guilt-free dessert when you're dieting or diabetic!
Provided by Eric in LB
Categories Pie
Time 35m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- Lemon Filling:.
- Mix Splenda and cornstarch in saucepan. Stir in water until blended. Bring to a gentle boil over medium heat. Boil 1 minute, stirring constantly until mixture is thick and transparent.
- Pour egg substitute in small bowl. Stir in about 1/4 cup of the hot Splenda/cornstarch mixture. Stirring constantly, slowly add egg mixture to the Splenda/cornstarch mixture in the saucepan and then add the lemon juice. Stir over medium head 3 to 4 minutes until very thick. Add lemon zest and stir until blended. Pour into custard cups and top with meringue.
- Meringue:.
- Beat egg whites until frothy. Slowly add cream of tartar, Splenda and vanilla to beaten egg whites. Beat on high until slightly stiff peaks form. Top lemon filling in custard cups with meringue making sure to seal meringue to edges of the cups. Place custard cups on a baking sheet and place into a 350 degree oven for 12 to 15 minutes until golden brown. When cool, store in refrigerator.
Nutrition Facts : Calories 46.6, Fat 0.1, Sodium 82.3, Carbohydrate 6.8, Fiber 0.2, Sugar 1.2, Protein 4.4
GLUTEN-FREE, LACTOSE-FREE LEMON MERINGUE PIE
I was so pleased to discover that my wonderful Lemon Meringue Pie recipe that took years to perfect is just as good, if not better, when made lactose and gluten-free! The intolerant among us can enjoy this delicious dessert. The pie can be kept wrapped in plastic in the fridge for up to 10 days though it is best fresh. I often can't wait and love a slice when it's still warm and fresh out of the oven.
Provided by chorazy
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 9h55m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift 2 cups gluten-free flour, 2 tablespoons sugar, and 1/4 teaspoon salt together in a bowl 3 times. Add margarine; rub it into the flour, lifting and stirring with your fingers, until mixture resembles fine breadcrumbs. Make a well in the center of the mixture.
- Whisk 1 egg white and 2 1/2 tablespoons water together in a bowl; pour into the well. Mix with a butter knife using cutting motion until dough holds together. Add water, 1 teaspoon at a time, if dough is too dry. Add flour, 1 teaspoon at a time, if dough is too sticky.
- Turn the dough out onto a lightly floured surface. Gently press into a ball, cover in plastic wrap, and refrigerate for 30 minutes.
- Grease a 9-inch pie plate heavily with margarine. Preheat oven to 375 degrees F (190 degrees C).
- Remove dough from the refrigerator. Roll out between 2 pieces of parchment paper using a rolling pin until approximately 10 inches in diameter. Place the crust into the pie plate, trim the edges, and use a fork to decorate the rim. Prick the base of the crust with a fork. Line with a double layer of aluminum foil and a layer of pie weights or dried beans.
- Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; continue baking until the crust is starting to turn golden, about 15 minutes more. Remove from oven.
- Sift 1 1/4 cups white sugar, 1/3 cup gluten-free flour, and 1/3 cup gluten-free cornstarch together into a saucepan. Whisk in lemon juice slowly until smoothly combined. Turn heat to medium and gradually whisk in 1 cup water. Continue whisking until the mixture begins to thicken, 3 to 5 minutes. Remove from heat; whisk in 6 egg yolks and 2 tablespoons margarine. Return to low heat and stir constantly until very thick, about 2 minutes. Spread filling over the crust. Allow to cool, about 5 minutes.
- Beat 7 egg whites together in a clean, dry bowl using an electric mixer until soft peaks form. Add cream of tartar and beat until peaks stiffen. Add 1 3/4 cups plus 2 tablespoons sugar in batches, beating on high after each addition, until meringue is thick and glossy. Beat in the vanilla extract. Spoon meringue gently over the lemon filling, making peaks with a knife.
- Bake in the still-hot oven on the center rack until meringue begins to turn golden, 10 to 15 minutes. Turn the oven off; allow pie to cool in the oven 8 hours to overnight.
Nutrition Facts : Calories 437.7 calories, Carbohydrate 79.2 g, Cholesterol 102.4 mg, Fat 12.3 g, Fiber 2.8 g, Protein 6.6 g, SaturatedFat 2.4 g, Sodium 199 mg, Sugar 55.9 g
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