Simply Sweet Lemon Meringue Pie Recipes

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.

LEMON MERINGUE PIE

Steps:

• Preheat oven to 425F. Fit a large piece of aluminum foil into a 9″ pie plate. Remove the foil and set both aside.
• Sift the flour twice, then whisk in the salt and create a well in the center.
• Pour in the oil, then milk and stir everything together. If the dough seems too dry, add 1-2 tbsp of milk.
• Once the dough starts to form, finish working it by gently kneading it on a sheet of wax paper.
• Roll out between 2 sheets of wax paper. Remove the top sheet of wax paper. Use the bottom sheet to lift and flip the dough onto the pie plate. Fit the crust onto the plate and finish the edges as desired.
• Place the foil on top and fill 2/3 of the way full with pie weights.
• Bake for 10-15 minutes until the edges start to brown. Grab the foil by all 4 corners, lift and remove.
• Poke the bottom of the crust haphazardly with the tines of a fork. Place back in the oven and bake for another 5 minutes or until the bottom looks dry. Remove from oven and set aside. Reduce oven to 350F.
• In a large saucepan, toss together the sugar and cornstarch. Whisk in the water, egg yolks, and lemon juice. Bring to a gentle boil over the stovetop while whisking constantly. Continue to cook for another minute until thick and translucent.
• Remove from heat and stir in the butter and lemon zest.
• Pour the hot filling into your partially baked pie crust. Set aside somewhere to keep warm.
• Beat the egg whites and cream of tartar on low speed until soft peaks form.
• Add in the vanilla and increase the speed to medium. Slowly add in the sugar, 1 tablespoon at a time. Increase the speed to medium-high and continue beating just until glossy and stiff peaks form.
• Spoon the meringue on top of the filling and spread to the edges, making sure to touch the crust. This will help prevent the meringue from shrinking. Spread and mound the rest of the meringue in the center to create a dome. Use the back of a spoon to create some dramatic swirls if desired.
• Bake for 15-20 minutes until golden. Cool to room temperature, then chill in the fridge uncovered for 2 hours to firm up. Serve immediately or carefully cover until ready to serve. Best to enjoy the day it's made.

LEMON MERINGUE PIE

Steps:

• Start by making the pastry. Place the flour, salt and icing sugar in a mixing bowl, stir to combine and place the cold diced butter on top. If I'm not in a massive rush I place the bowl in the freezer for about 10 minutes to make sure everything is nice and cold.
• Rub the butter into the flour until the mixture resembles breadcrumbs. Add the egg yolk and two tablespoons of the water and mix until the dough starts to come together. If there are lots of dry crumbs and the mixture is coming together, add a little extra water. Form the pastry into a round, wrap in cling fim and place in the fridge for at least 30 minutes.
• Preheat the oven to 180C/160Fan/350F. Remove the pastry from the fridge and roll it out in a circle that is large enough (plus around 1/2 inch extra) to fit a 23cm tart tin with a depth of 5cm. Peel the top layer of parchment off the pastry, flip it upside down and place inside the tart tin. Peel off the remaining piece of parchment (don't throw it away - you'll need it again soon.) Run a rolling pin all along the edges of the tin to trim off the excess pastry. Roll a small piece of the excess pastry into a ball and use it to push the pastry into the little grooves of the tin. At this stage you can chill the unbaked tart case for up to 5 days.
• When you're ready to bake the tart case, place a piece of the baking parchment on top of the pastry, fill with baking beans or pulses and bake for around 12-15 minutes or until the pastry case looks almost fully baked and just starting to colour very slightly. Carefully remove the baking beans and parchment, brush with a little whisked egg white and return to the oven to 5-10 minutes or until the pastry looks light golden brown.
• To make the lemon filling, whisk the sugar, cornflour, water, egg yolks, lemon zest and juice in a saucepan. Cook over a medium heat, whisking constantly until the mixture begins to bubble and thicken. Pour the filling into the pastry case and bake for 8-10 minutes. Remove from the oven and allow to stand for about 10 minutes.
• To make the meringue, pour the egg whites in a scrupulously clean bowl. Using an electric mixer, beat the egg whites on medium speed until they are beginning to hold soft peaks, then gradually add the sugar, a tablespoon at a time, beating on high speed until the meringue is glossy and holding stiff peaks.
• Starting from the edges of the pie, spoon or pipe on the meringue, making sure there are no gaps and the edges of the pie are completely sealed. Bake the pie for 20-25 minutes or until the meringue is starting to turn crisp and golden on top.
• Leave the pie to sit for about 20-30 minutes before serving. It can be eaten warm or cold.

SIMPLY SWEET LEMON MERINGUE PIE

Steps:

• In a medium saucepan, whisk together 1 c sugar, flour, cornstarch and salt.
• Stir in water and lemon juice.
• Cook over medium high heat, stirring constantly until mixture comes to a boil.
• Stir in butter.
• Place egg yolks in a small bowl and gradually whisk in 1/2 cup of the hot mixture.
• Whisk egg yolk mixture back into remaining sugar mixture.
• Bring to a boil and continue to cook, stirring constantly until thick.
• Remove from heat.
• Let cool slightly then pour into baked pie crust.
• Preheat oven to 350 degrees.
• For meringue, whip 4 egg whites until foamy.
• Add 6 T sugar gradually and continue to beat until stiff peaks form.
• Spread meringue over pie, sealing edges at the crust.
• Bake at 350 degrees for 10 minutes or until meringue is golden brown.

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.

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.