Old Fashioned Lemon Meringue Pie Recipes

CLASSIC LEMON MERINGUE PIE

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.

GRANDMA'S LEMON MERINGUE PIE

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.

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.

OLD FASHIONED LEMON MERINGUE PIE

Steps:

• Adjust the oven rack to the middle position. Baked the pie shell until lightly golden according to package directions. Heat oven to 375 degrees F.
• In a medium saucepan (without heat), combine cornstarch, sugar, and salt. Whisk to combine. Gradually blend in 1/2 cup cold water and lemon juice until smooth. Add egg yolks, blend thoroughly. Finally, add pieces of butter.
• Stirring constantly, gradually add 1 cup boiling water. Now turn on the heat and bring mixture to a full boil, stirring gently.
• Once mixture begins to thicken, turn heat down and simmer slowly for 1 minute or until well-gelled.
• Remove from heat and stir in lemon zest.
• Pour hot mixture into cooled pie shell.
• Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and vanilla and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling while it is still hot.
• Make sure meringue completely covers filling and that it goes right up to the edge of the crust.
• Bake for 8 to 10 minutes or until meringue is golden. Remove from oven and cool on a wire rack.
• Once cooled, chill in the refrigerator until nice and cold.

OLD FASHIONED LEMON MERINGUE PIE

Steps:

• Heat sugar, 4-1/2 c water, and salt to boiling.
• Meanwhile, stir 1 cup water and cornstarch together.
• Slowly add cornstarch mixture into boiling sugar water.
• Cook till thick and clear.
• Beat egg yolks and lemon juice together and slowly add to sugar mixture.
• Bring this up to a bubbly stage (1-2 min).
• Take off heat and add margarine, and stir.
• Leave it for a minute and come back to stir again, doing this every couple of minutes to allow margarine to melt and cool filling w/o allowing a skin to form. After margarine melts put a lid on the mixture till you're ready to pour into pie crusts.
• For Meringue:.
• Beat salt and egg whites till frothy, then slowly add sugar.
• Beat till stiff peaks form when you raise the beaters.
• If you are making the meringue, add a spoonful of it to pie filling, pour filling into crusts, and then spread pie to crust edge.
• Peak it using a spoon.
• Bake in 325° oven till light brown on peaks.
• Cooking time will vary--just watch it.

(NEW) OLD SCHOOL LEMON MERINGUE PIE

Steps:

• For the crust: Place the all-purpose flour, 1/4 cup rice flour, sugar, and 1/4 teaspoon salt in a food processor and pulse to combine. Add the cream cheese and pulse until fine crumbs form. Add the butter and pulse to pea-size coarse crumbs. Add the ice water and vodka, then pulse until combined. The dough will be light and fluffy but will not come together in a ball. There is no need to rest the dough or chill it before rolling.
• Lightly sprinkle some rice flour on your work surface and empty out the pie dough. Using your hands, form the dough into a round disk. Sprinkle a little more rice flour on top of the dough. Roll out the dough a little, then fold the dough in half. Repeat 2 more times. Roll out the dough into a circle a little bigger than a 9-inch pie pan. Transfer the dough to the pie pan. Crimp the dough edges and place in the freezer while the oven heats.
• Place a cookie sheet in the bottom third of the oven. Preheat the oven to 425 degrees F. Line the pie crust with parchment paper or nonstick foil and weight it down with pie weights or dried beans. Bake for 15 minutes. Remove the pie weights and parchment. Dock or prick the bottom of the crust with a fork. Reduce the oven temperature to 375 degrees F. Return the pie crust to the oven and bake an additional 15 minutes or until golden brown on the bottom and sides. Cool completely on a wire rack before filling. Meanwhile, make the lemon filling.
• For the lemon filling: Place 2 tablespoons water in a ramekin or small bowl. Sprinkle the gelatin over the top. Let stand 5 to 10 minutes to bloom.
• Place the sugar, cornstarch, lemon zest, and pinch of salt in a medium saucepan. Stir together. Add 1/2 cup water and stir until combined. Heat over medium-high heat, whisking often until it reaches a boil and thickens. Whisk in the lemon juice and cook for 1 minute longer. Remove from the heat. Whisk 1/4 of the hot liquid into the egg yolks, a little at a time. Return the tempered egg yolks to the saucepan. Cook, whisking, until the mixture comes to a simmer and thickens slightly, the mixture will be pretty loose at this point. Strain the lemon filling into a bowl. Whisk in the butter, one piece at a time, until incorporated. Add the gelatin. Stir until smooth, and then stir in the cream. Cover with plastic wrap and let cool at least 20 minutes.
• Pour the warm, but not hot filling into the cooled pie crust. Cover with plastic wrap and refrigerate for 4 hours or overnight until set.
• For the meringue: Place 2-inches water in a medium saucepan and bring to a simmer. Fit a bowl over the pan of simmering water, creating a double boiler. The bottom of the pan should not touch the water. Place the sugar, 1/2 cup egg whites, cream of tartar, and salt into the bowl. Whisk to combine. Cook, whisking constantly, until the sugar is dissolved and the eggs are foamy and warm, but not hot to the touch, about 5 minutes. Remove from heat. Whip the egg white mixture to stiff peaks using a mixer. Mound the egg whites over the pie and spread using the back of a spoon to create peaks.
• Brown the meringue using a kitchen blow torch, if desired or place the pie under a broiler to brown the peaks.
• Cream cheese and vodka help make an easy to roll and tender pie crust. A little rice flour decreases the gluten and adds a nice texture. There is no need to chill or rest the dough before rolling. Also, it is a breeze to roll out.
• Cornstarch prevents the egg yolks from curdling. Knowing when to add the lemon juice prevents a runny filling. A little unflavored gelatin makes the perfect filling... it is easy to slice without being too thick or gelled.
• Heating the egg whites and sugar together before whipping makes a more stable meringue and one that does not weep, bead or shrink!

OLD-FASHIONED LEMON MERINGUE PIE

Steps:

• Preheat oven to 325 degrees F. Stir together first 3 ingredients; press evenly into bottom and up sides of a 9-in pie dish.
• Whisk together condensed milk, lemon rind, lemon juice and eggs until blended. Pour mixture into crust.
• Beat egg whites and cream of tartar at high speed with an electric mixer until soft peaks form. Add sugar, 1 Tbsp. at a time; beat 2 to 4 minutes or until stiff peaks form and sugar dissolves. Spread meringue evenly over pie, sealing edges.
• Bake for 15 to 20 minutes or until golden. Cool pie completely on a wire rack. Chill 2 to 4 hours or until firm before serving.

LEMON MERINGUE PIE

Steps:

• Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing the filling., In a saucepan, combine sugar, cornstarch and salt. Stir in water. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 additional minutes. Gradually stir in 1 cup of hot filling to egg yolks; return to saucepan. Bring to a boil. Cook, stirring constantly, for 2 minutes. Remove from heat. Stir in butter, lemon juice and zest. Pour hot filling into pastry shell., For meringue, beat egg whites, vanilla and cream of tartar in a bowl at medium speed until soft peaks form. Add sugar gradually, 1 tablespoon at a time, beating on high until stiff and glossy. Immediately spread over pie, sealing edges to pastry. , Bake until meringue is golden, 12-15 minutes. Cool. Store in refrigerator.