My Moms Lemon Meringue Pie Recipes

MOM'S MAGIC LEMON MERINGUE PIE

Steps:

• Blend milk, juice, and yolks until thick (5 minutes or so).
• Pour into pie shell.
• In clean bowl, beat egg whites with sugar to taste until thick (stiff peaks).
• Cover pie with meringue.
• Bake at 350 until meringue is browned slightly.
• (5-10 minutes).
• Chill and serve.

MOM'S LEMON MERINGUE PIE

Steps:

• In a medium-sized saucepot, bring sugar, cornstarch, salt, water, and lemon peel to a boil, stirring constantly.
• Remove from heat and mix in with wire whip 4 egg yolks. Return to heat for 1 minute stirring constantly. Remove from heat and whisk in 3 T. butter, then ½ c. lemon juice.
• Pour into pie crust and cool.

MY MOM'S LEMON MERINGUE PIE

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.

MOM'S 5-STAR LEMON MERINGUE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Beat sweetened condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl until smooth; pour into pie crust.
• Beat egg whites with an electric mixer in a glass or metal bowl until foamy. Gradually add sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks; spoon onto the pie to cover completely.
• Bake pie in preheated oven until the tips of the topping begin to brown, about 3 minutes.

MOM'S LEMON MERINGUE PIE

Steps:

• Bake the empty pie shell and remove from oven (usually bakes 7 minutes at 425 degrees).
• Lower oven temperature to 350 degrees.
• LEMON FILLING:.
• Mix cornstarch, flour, 1-1/4 cups sugar and salt in large saucepan.
• Add boiling water gradually and blend thoroughly. Cook, stirring constantly, for about 3 minutes at medium-high, until thick and clear.
• Beat egg yolks in small bowl.
• Add 1 Tbsp of the hot mixture to egg yolks and stir immediately and vigorously. Repeat 3 times. *This step keeps the eggs from cooking during the next step.
• Add egg yolk mixture to hot mixture in saucepan. Cook for 2 additional minutes, constantly stirring.
• Remove from heat. Slow stir in lemon juice, butter and lemon rind.
• Pour into cooled pie shell. Let cool.
• MERINGUE TOPPING:.
• Beat egg whites until stiff.
• Beat in 1/3 cup sugar, a little at a time. Continue beating until thick and smooth.
• Gently spoon onto cooled pie, pushing out to edges.
• Bake at 350 degrees for 12 - 15 minutes, until lightly browned.

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.