Southern Lemon Meringue Pie Recipes

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SOUTHERN LEMON MERINGUE PIE



Southern Lemon Meringue Pie image

For the best pie, be sure to remove filling from the heat before you stir in the lemon juice and butter and spread the meringue while the filling is hot! Be sure to add 3 to 6 hours for cooling.

Provided by Andrea

Categories     Pie

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/2 cups sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1 1/2 cups water
3 slightly beaten egg yolks
2 tablespoons butter, cut up
1/2 teaspoon finely shredded lemon, rind of
1/3 cup lemon juice
1 baked 9-inch pie shell, cooled
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugar

Steps:

  • In a medium saucepan stir together the sugar, cornstarch and flour.
  • Gradually add the water, stirring constantly.
  • Cook and stir over medium-high heat until thickened and bubbly.
  • Reduce heat and cook and stir 2 minutes more.
  • Gradually stir about 1 cup of the hot mixture into the egg yolks.
  • Pour egg yolk mixture back into remaining hot filling in saucepan.
  • Bring to a gentle boil.
  • Cook and stir 2 minutes more.
  • Remove from heat.
  • Stir in the butter or margarine and lemon peel.
  • Gently stir in lemon juice.
  • Prepare meringue: In large mixing bowl combine 3 egg whites, 1/2 teaspoon vanilla and 1/4 teaspoon cream of tartar.
  • Beat with mixer on medium speed until soft peaks form.
  • Gradually add 6 tablespoons sugar, beating the meringue until stiff and glossy peaks form and all the sugar is dissolved.
  • Pour hot filling into cooled piecrust.
  • Spread the meringue over the hot lemon pie filling; carefully seal all around the edge of the piecrust to prevent shrinkage.
  • Bake the pie in a 350°F oven for 15 minutes.
  • Cool on a wire rack for 1 hour.
  • Refrigerate 3 to 6 hours before serving.

Nutrition Facts : Calories 375.6, Fat 12.3, SaturatedFat 4.3, Cholesterol 69.9, Sodium 172.9, Carbohydrate 63.6, Fiber 0.5, Sugar 47.3, Protein 4.1

THE BEST LEMON MERINGUE PIE



The Best Lemon Meringue Pie image

It's the stuff of dreams: a classic sweet and tart dessert with a foolproof meringue topping that won't weep! We use mostly butter in our from-scratch pie dough, but also add a little vegetable shortening as well - we found that this combination creates a crust that is both tender and flaky.

Provided by Food Network Kitchen

Categories     dessert

Time 9h

Yield 8 to 10 servings

Number Of Ingredients 18

1 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
2 tablespoons cold vegetable shortening
1 teaspoon sugar
1/2 teaspoon fine salt
1/2 teaspoon apple cider vinegar
6 tablespoons very cold unsalted butter, cut into small pieces
3 to 6 tablespoons ice water
1 cup sugar
5 tablespoons cornstarch
1/2 teaspoon fine salt
1/2 cup fresh lemon juice plus 2 teaspoons gently packed lemon zest
4 large egg yolks
3 tablespoons unsalted butter, cut into small pieces
5 large egg whites
3/4 cup sugar
1/4 teaspoon cream of tartar
Pinch fine salt
1/2 teaspoon pure vanilla extract

Steps:

  • For the pie crust: Pulse the flour, shortening, sugar, salt and vinegar in a food processor until the mixture looks like damp sand, about 10 pulses. Add the butter and pulse until you can still see large pea-sized pieces. Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough; if it doesn't hold together, add up to 3 more tablespoons ice water, 1 tablespoon at a time, until the dough holds together when pinched. Lay out a sheet of plastic wrap and dump the dough onto the plastic. Using the edges of the plastic, press the dough into a disc. Wrap tightly and refrigerate until firm, at least 1 hour and preferably overnight. (Freeze up to 2 months.)
  • On a lightly floured work surface, roll the dough out into a 13-inch round. Place in a 9-inch pie dish, gently pressing the dough into the edges and letting the excess dough drape over the sides. Refrigerate for 2 hours.
  • Preheat the oven to 375 degrees F.
  • Trim any excess dough with a paring knife and crimp the edges decoratively or press them down with the tines of a fork. Prick the dough on the bottom all over with a fork. Place a sheet of parchment paper inside the dough and fill with pie weights or uncooked rice or beans. Bake for 10 minutes. Carefully remove the parchment and weights and bake until the crust is deep golden brown on the edges and lightly golden in the center, 10 to 12 minutes more. Let the crust cool to room temperature.
  • For the filling: Whisk together the sugar, cornstarch and salt in a medium saucepan. Add the lemon juice and 1 1/2 cups water and whisk to combine. Whisk the egg yolks in a separate medium bowl. Place the sugar mixture over medium heat and cook, continuing to gently whisk, until the mixture begins to bubble and is extremely thick. Temper the eggs yolks by slowly adding half of the hot sugar mixture to the yolks while constantly whisking. Add the tempered yolks to the saucepan and return to the heat. Bring the mixture back to a simmer and cook, stirring constantly with a rubber spatula, for 1 minute. Remove from the heat and stir in the butter and lemon zest until completely melted and incorporated. Pour the filling directly into the pie crust and cover with plastic wrap pressed directly against the surface of the filling (see Cook's Note). Refrigerate while you make the meringue.
  • For the meringue: Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment along with the sugar, cream of tartar and salt. Whisk together to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
  • Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to make sure the meringue completely covers the filling and meets the crust all around the edges. (This will seal in the filling and help prevent weeping.) Use the offset spatula to create swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling, 1 to 2 minutes. Refrigerate the pie until the filling is completely cool and set, about 4 hours.

MAGIC LEMON MERINGUE PIE



Magic Lemon Meringue Pie image

Provided by Trisha Yearwood

Categories     dessert

Time 2h40m

Yield 8 servings

Number Of Ingredients 10

1 1/2 cups fine graham cracker crumbs
1/2 cup sugar
1/2 stick (1/4 cup) butter, melted
One 14-ounce can sweetened condensed milk
1/2 cup fresh lemon juice (about 2 large lemons)
1 teaspoon grated lemon zest
3 large egg yolks, whites reserved for meringue
3 large egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar

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 PIE



Lemon Meringue Pie image

I think of my grandmother every time I make this pie...it's a recipe she made often. Because of my husband's engineering job, we've lived in several states, and I've shared this recipe with lots of friends I've made over the years.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 13

1 sheet refrigerated pie crust
1-1/2 cups sugar
6 tablespoons cornstarch
Dash salt
1-1/2 cups water
3 large egg yolks, lightly beaten
2 tablespoons butter
1/3 cup lemon juice (about 3 lemons)
2 teaspoons grated lemon zest
3 large egg whites, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar

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.

Nutrition Facts : Calories 382 calories, Fat 12g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 172mg sodium, Carbohydrate 67g carbohydrate (47g sugars, Fiber 0 fiber), Protein 3g protein.

OLD FASHIONED LEMON MERINGUE PIE



Old Fashioned Lemon Meringue Pie image

This is my mother's recipe, and one thing my mother does better than anyone I know, is making pie. You can serve it w/o the meringue which is what I do as I'm not fond of it. I like variety so I like to put a cream cheese layer on the bottom sometimes and then the lemon over the top (since I don't use the meringue). This makes enough for 2-3 pies, depending on how full and tall you like them, however you can 1/2 the recipe. Also I use Recipe #123758 for the crust when I'm not being lazy (for that I use a Nilla wafer or shortbread crust).

Provided by startnover

Categories     Pie

Time 35m

Yield 2-3 pies

Number Of Ingredients 12

4 1/2 cups sugar
4 1/2 cups water
1 1/2 teaspoons salt
1 1/2 cups cornstarch
1 cup cold water
1 1/2 cups lemon juice
10 large egg yolks
1/2 cup margarine
pre-baked pie crust
1 cup sugar
1 teaspoon salt (heaping)
10 large egg whites

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.

Nutrition Facts : Calories 3305, Fat 68.3, SaturatedFat 16, Cholesterol 1048.9, Sodium 3776.9, Carbohydrate 658.1, Fiber 1.6, Sugar 555.5, Protein 32.9

MOM'S 5-STAR LEMON MERINGUE PIE



Mom's 5-Star Lemon Meringue Pie image

I received this recipe from my mom who has always been an awesome baker. It's very easy and so, so good. Once you make it, you'll be making it over and over again! Enjoy!

Provided by freteluco

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 23m

Yield 8

Number Of Ingredients 8

2 (14 ounce) cans sweetened condensed milk
6 egg yolks
½ cup lemon juice
2 teaspoons lemon zest
1 (8 inch) deep dish graham cracker pie crust
6 egg whites
¼ cup white sugar
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 544.3 calories, Carbohydrate 79.2 g, Cholesterol 187 mg, Fat 19.9 g, Fiber 0.1 g, Protein 13.9 g, SaturatedFat 8.6 g, Sodium 334.2 mg, Sugar 67 g

SOUTH AFRICAN STYLE LEMON MERINGUE PIE



South African Style Lemon Meringue Pie image

My own variation on the very popular South African style of Lemon Meringue Pie. Has a biscuit base, delicious tart lemon filling and fluffy meringue. I worked out the recipe based on others I'd found and trying to approximate the pie I remembered from my childhood! Can be made either as two big pies (shallow 20cm, or in theory one deep pie with lots of meringue!) or a series of smaller ones in muffin or cupcake cases.

Provided by Meri Williams

Categories     Tarts

Time 35m

Yield 2 pies (or 20+ cupcake-sized mini pies, 15 muffin-si, 16 serving(s)

Number Of Ingredients 6

1 (200 g) package digestive biscuits
75 g unsalted butter
1 (397 g) can condensed milk
3 lemons
3 eggs
65 g caster sugar

Steps:

  • Crush the digestive biscuits (putting them in a freezer bag and attacking them with a rolling pin works well).
  • Melt the butter and add it to the crumbs. The mix should pack well.
  • Pack it down to less than 1cm thick in the base of either a large tin or dish, or in cupcake or muffin cases in a muffin or cupcake tin.
  • Preheat the oven to 150 degrees Celsius
  • Separate the eggs.
  • Beat the yolks with the juice of the 3 lemons and the zest of one of the lemons, until white and frothy.
  • Add the can of condensed milk and beat until fully integrated and "gloopy".
  • Spoon a layer of lemon mix atop the biscuit base(s).
  • Beat the egg whites until soft peaks form, then slowly add caster sugar. When ready, the meringue should be at the firm peak stage and lovely and glossy.
  • Spoon meringue over the lemon mixture.
  • Bake for 15 mins at 150 degrees C or until the meringue is gold on top.

Nutrition Facts : Calories 184.1, Fat 7.8, SaturatedFat 4.3, Cholesterol 58.2, Sodium 140.7, Carbohydrate 26.5, Fiber 0.9, Sugar 17.6, Protein 4.3

WORLD'S BEST LEMON MERINGUE PIE



World's Best Lemon Meringue Pie image

I grew up amid the citrus groves of Southern California in the '50s. On summer afternoons we kids would take a nap in the lemon grove, sun warming us, bees buzzing overhead. This pie tastes like my dreams there!

Provided by Larkabug

Categories     Pie

Time 35m

Yield 1 pie

Number Of Ingredients 12

1 1/2 cups sugar
7 tablespoons cornstarch
1 dash salt
1 1/2 cups water
3 egg yolks, beaten
1 teaspoon lemon, rind of, grated
2 tablespoons butter
1/3 cup lemon juice
1 pie crust, baked
3 egg whites
1 teaspoon lemon juice
6 tablespoons sugar

Steps:

  • In saucepan, mix sugar, cornstarch, and salt; blend in water.
  • Stir, while bringing to a boil over medium heat; cook and stir until thick, about 5 minutes.
  • Remove from heat.
  • Stir a small amount of hot mixture into egg yolks; return to hot mixture.
  • Bring to boiling and cook one minute, stirring constantly.
  • Remove from heat.
  • Add lemon peel and butter.
  • Slowly stir in 1/3 cup lemon juice.
  • Cool to lukewarm; pour into cooled pastry crust.
  • MERINGUE:.
  • Beat egg whites with 1 teaspoon lemon juice to soft peaks.
  • Gradually add 6 tablespoons sugar, beating until stiff peaks form and ALL the sugar has dissolved (test with fingers).
  • Spread over filling, SEALING to edges of pastry to avoid shrinking.
  • Bake in moderate oven (350 degrees Fahrenheit) 12 to 15 minutes or until meringue is golden brown.
  • Cool pie thoroughly.

Nutrition Facts : Calories 2998.7, Fat 95.4, SaturatedFat 33.9, Cholesterol 559.1, Sodium 1499.6, Carbohydrate 517, Fiber 7.4, Sugar 378.3, Protein 29.8

GRANDMA'S LEMON MERINGUE PIE



Grandma's Lemon Meringue Pie image

This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.

Provided by Emilie S.

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 40m

Yield 8

Number Of Ingredients 11

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

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.

Nutrition Facts : Calories 297.7 calories, Carbohydrate 49.7 g, Cholesterol 110.1 mg, Fat 10.3 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 4.3 g, Sodium 229.2 mg, Sugar 35.2 g

LEMON MERINGUE PIE III



Lemon Meringue Pie III image

Wonderful lemon meringue pie from one of our local restaurants.

Provided by Rhonda

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Yield 8

Number Of Ingredients 12

1 (9 inch) pie crust, baked
1 ½ cups white sugar
½ teaspoon salt
1 ½ cups water
½ cup cornstarch
⅓ cup water
4 eggs, separated
½ cup lemon juice
2 teaspoons lemon zest
3 tablespoons butter
¼ teaspoon salt
½ cup white sugar

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Combine 1 1/2 cups sugar, salt, and 1 1/2 cups water in a heavy saucepan. Place over high heat and bring to a boil. In a small bowl, mix cornstarch and 1/3 cup water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil mixture until thick and clear, stirring constantly. Remove from heat.
  • In a small bowl, whisk together egg yolks and lemon juice. Gradually whisk egg yolk mixture into hot sugar mixture. Return pan to heat and bring to a boil, stirring constantly. Remove from heat and stir in grated lemon rind and butter or margarine. Place mixture in refrigerator and cool until just lukewarm.
  • In a large glass or metal bowl, combine egg whites and salt. Whip until foamy. Gradually add 1/2 cup sugar while continuing to whip. Beat until whites form stiff peaks. Stir about 3/4 cup of meringue into lukewarm filling. Spoon filling into baked pastry shell. Cover pie with remaining meringue.
  • Bake in preheated oven for 15 minutes, until meringue is slightly brown. Cool on a rack at for at least 1 hour before cutting.

Nutrition Facts : Calories 382.9 calories, Carbohydrate 66.7 g, Cholesterol 104.4 mg, Fat 12 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 5.2 g, Sodium 386.5 mg, Sugar 51.2 g

CLASSIC LEMON MERINGUE PIE



Classic Lemon Meringue Pie image

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

1-1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1 to 3 tablespoons cold water
FILLING:
1-1/4 cups sugar
1/4 cup cornstarch
3 tablespoons all-purpose flour
1/4 teaspoon salt
1-1/2 cups water
3 large egg yolks, lightly beaten
2 tablespoons butter
1-1/2 teaspoons grated lemon zest
1/3 cup lemon juice
MERINGUE:
1/2 cup sugar, divided
1 tablespoon cornstarch
1/2 cup cold water
4 large egg whites
3/4 teaspoon vanilla extract

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.

MY MOM'S LEMON MERINGUE PIE



My Mom's Lemon Meringue Pie image

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

1 refrigerated pie crust
1 (14 ounce) can sweetened condensed milk
3 eggs, separated
½ cup lemon juice
2 teaspoons lemon zest
¼ teaspoon cream of tartar
½ cup white sugar

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

THE ULTIMATE LEMON MERINGUE PIE



The Ultimate Lemon Meringue Pie image

I made this pie this weekend. It's adapted from The Perfect Recipe cookbook by Pam Anderson. Wow, we agreed it was the best lemon meringue pie recipe we'd ever had. The filling is very lemony sweet/tart and fluffy. The meringue is tall and fluffy/light. Prep times are estimated. It takes a little time, but is well worth it. Lemon meringue pie was first invented in Philadelphia. This recipe represents the Mid-Atlantic U.S. region.

Provided by PanNan

Categories     Pie

Time 1h40m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 21

1 1/4 cups flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into pieces and frozen
4 tablespoons vegetable shortening, frozen
3 -5 tablespoons ice water, as needed
1/2 cup graham cracker crumbs
1 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
6 large egg yolks
1 1/2 cups water
1 tablespoon lemon zest
1/2 cup lemon juice (fresh from 2 - 3 lemons)
2 tablespoons unsalted butter
1 tablespoon cornstarch
1/3 cup water
1/4 teaspoon cream of tartar
1/2 cup sugar
4 large egg whites
1/2 teaspoon vanilla extract

Steps:

  • Make pie shell: Mix flour, sugar and salt in a food processor, by pulsing a few times.
  • Scatter the frozen butter pieces over flour mixture.
  • Pulse in 1-second pulses about 5 times to mix in butter.
  • Add frozen shortening; pulsing in 1-second pulses until mixture resembles cornmeal with pieces about the size of peas.
  • Slowly add ice water through the processor feed tube, with motor running, one tbsp at a time.
  • When dough forms a ball, stop processing.
  • It should take about 2 or 3 tbsp of ice water to reach this stage.
  • Shape dough into a ball in your flour coated hands, and then flatten into a 4 inch wide disk.
  • Flour disk and wrap in plastic.
  • Refrigerate at least 30 minutes.
  • Generously coat your work surface or pastry sheet with a little flour and about 1/4 cup graham cracker crumbs.
  • Place dough on floured surface, coat with some flour and graham cracker crumbs, and roll into a 9-inch disk.
  • Lift, coat surface with more graham and flour, turn dough, add more graham and flour on top, and roll out to a 13 inch disk.
  • Place into a 9 inch pie pan, and finish edges.
  • Refrigerate crust until firm, about 30 minutes.
  • Prick dough with a fork to prevent bubbling up in the oven.
  • While the oven is pre-heating to 375, put pie crust in freezer.
  • Bake at 375 for 20- 25 minutes, checking occasionally to make sure it's browning evenly and not bubbling up.
  • Lemon Filling: Whisk sugar, cornstarch, and salt together in a large, nonreactive saucepan.
  • Add egg yolks, then immediately but gradually whisk in 1 1/2 cups water.
  • Bring mixture to a simmer over medium heat, whisking regularly, 8- 10 minutes, until thickened.
  • Remove from heat, whisk in zest, then juice, and finally butter.
  • Keep warm until meringue is made.
  • Meringue topping: Mix cornstarch and 1/3 cup water in a small saucepan.
  • Bring to a simmer, whisking occasionally until thickened.
  • Remove from heat when translucent and thickened.
  • Preheat oven to 325.
  • In a large mixing bowl, mix cream of tartar and sugar together.
  • Beat egg whites with whip attachment of mixer until frothy. Add vanilla.
  • Beat in sugar mixture, 1 tbsp at a time.
  • Then drop in cornstarch mixture, 1 tbsp at a time until stiff peaks form.
  • Pour warm lemon filling into pie crust.
  • Distribute meringue evenly over the top, starting with the edges, and then the middle.
  • Make sure it attaches to the crust.
  • Lifting with the back of the spoon, create peaks in the meringue.
  • Bake until golden brown, about 20 minutes.
  • Cool completely before serving.

Nutrition Facts : Calories 476.3, Fat 22.1, SaturatedFat 10.5, Cholesterol 168.9, Sodium 245.1, Carbohydrate 64.4, Fiber 0.8, Sugar 41.3, Protein 6.4

More about "southern lemon meringue pie recipes"

BEST-EVER LEMON MERINGUE PIE RECIPE | SOUTHERN LIVING
2019-07-29 Spoon into piecrust. Step 3. Prepare the Meringue: Beat egg whites and cream of tartar at high speed with an electric mixer just until foamy. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Add vanilla, beating well. Makes enough for 1 (9-inch) pie. Step 4.
From southernliving.com
4.5/5 (5)
Total Time 45 mins


HEAVENLY LEMON MERINGUE PIE | SOUTHERN GOURMET PREMIUM …
Prepare pie filling according to package directions stopping after adding butter. Cover and allow pie filling to cool to room temperature. Spread raspberry jam into bottom of prepared pie shell. Pour cooled lemon pie filling into pie shell. Cover and refrigerate until set (about 1 hour). Top with whipped topping.
From southerngourmetdesserts.com


FOOLPROOF LEMON MERINGUE PIE RECIPE | MYRECIPES
Step 2. Set pan over medium-high heat and stir with a flexible spatula until mixture boils, about 7 minutes. Reduce heat to medium and stir filling 1 minute more. Step 3. Pour filling into pie crust. Step 4. In a small bowl, mix the remaining 1/2 cup sugar …
From myrecipes.com


LEMON MERINGUE PIE FROM CRAIG CLAIBORNE'S SOUTHERN COOKING BY …
Preheat oven to 325 degrees.; Mix the cornstarch, salt, and ½ cup sugar in the top of a double boiler. Gradually add the water, stirring. Place over boiling water and cook, stirring constantly, until the mixture thickens.
From app.ckbk.com


CLASSIC LEMON MERINGUE PIE | KING ARTHUR BAKING
Preheat the oven to 425°F. To make the crust: Whisk together the flour and salt.Whisk together the oil and milk, and add to the dry ingredients, stirring until cohesive. Roll the crust to about 12" diameter on a silicone rolling mat with a piece of plastic wrap on top (between crust and rolling pin); or between two sheets of parchment or waxed paper.
From kingarthurbaking.com


LEMON MERINGUE PIE RECIPES | ALLRECIPES
12. This is a great pie, and a little different to our usual lemon meringue. Lemon Blueberry Custard Pie. Lemon Blueberry Custard Pie. Rating: 4 stars. 58. Tart and refreshing with a smooth, creamy, meringue-like consistency. Blueberries can be omitted if necessary, but it won't be nearly as good! Lemon Blueberry Pie.
From allrecipes.com


CLASSIC LEMON MERINGUE PIE | RICARDO
Bring to a boil over medium heat, stirring constantly until it thickens (the preparation must reach a boil to allow the starch to thickens). Reduce the heat and cook for 1 minute. Remove from the heat and set aside 75 ml (1/3 cup) of this mixture for the meringue. In a bowl, combine the egg yolks, butter and lemon juice with a whisk.
From ricardocuisine.com


BEST EVER LEMON MERINGUE PIE | SOUTH'S BEST RECIPES
2019-12-27 We love this Best-Ever Lemon Meringue Pie for its silky, sharp, curd-like lemon filling, perfectly complemented by a light, fluffy meringue topping.Want to s...
From youtube.com


LEMON MERINGUE PIE | PAULA DEEN - SOUTHERN FOOD
In medium bowl, combine milk, lemon juice and zest; blend in egg yolks. Pour into cooled crust. Preheat oven to 325 °F. Meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually beat in the sugar until stiff. Spread over filling; seal to edge of crust. Bake for 12 to 15 minutes or until meringue is golden brown.
From pauladeen.com


LEMON MERINGUE PIE - BAKING WITH A SOUTHERN ACCENT
1 baked pie crust (use a deep dish 8 inch pie pan or a 9 inch pie pan) Spoon the prepared filling of your choice into the baked pie crust. Spread the meringue over the hot filling and bake the pie at 325° for 20 to 25 minutes or until the meringue is lightly browned. Let cool to room temperature then refrigerate. Serve cold.
From bakingwithasouthernaccent.com


LEMON MERINGUE PIE PIONEER WOMAN : 27 RECIPE VIDEOS
This is the one and only lemon meringue pie recipe you’ll ever need. Get inverted lemon meringue pie recipe from food network deselect all 1 teaspoon butter 1 teaspoon flour 2 teaspoons plain white vinegar 1/2 teaspoon pure vanilla extract 8 egg whites 1 cup granulated sugar 1 1/4 cups granulated sugar 1 tab. Lemon meringue pie has to be one ...
From lissasloves.com


OUR BEST LEMON PIE RECIPES WILL MAKE YOUR CITRUS ... - SOUTHERN …
2021-07-13 Recipe: No-Bake Lemon Icebox Pie. We can't give you an easier pie than this. With just 15 minutes of hands-on time, our gingersnap-crusted confection is a wonder for those craving a little lemon treat in a flash. It's creamy, dreamy, …
From southernliving.com


LEMON MERINGUE PIE - THE SOUTHERN LADY COOKS
2019-07-31 1 tablespoon lemon zest. 4 egg yolks, keep the whites for the meringue. 2 tablespoons butter or margarine. 1 1/2 cups water. Using a wire whisk mix sugar, cornstarch and salt. Mix in lemon juice, zest, eggs, butter and water. Cook over medium low heat until filling thickens. Remove and pour into pie shell. Top with meringue.
From thesouthernladycooks.com


CLASSIC LEMON MERINGUE PIE - SALLY'S BAKING ADDICTION
2018-03-07 So make sure your egg whites are at room temperature before starting the meringue. Time saving tip: You need 5 egg yolks for the lemon filling and 5 egg whites for the meringue topping. Separate the 5 eggs while they are cold. (Cold eggs separate easier! Remember NO egg yolks in the meringue, not even a smidge.)
From sallysbakingaddiction.com


LEMON MERINGUE PIE WITH CONDENSED MILK AND WAFERS
2022-04-29 Voila! Enjoy my homemade creamy lemon meringue pie recipe. Storage. Store leftover lemon meringue pie loosely covered with aluminum foil in the fridge for up to 2 days. Do not freeze. Recipe Notes. For added lemon flavor, add 1 teaspoon of finely grated lemon zest to the lemon filling. Meringue tips
From colcomfoods.com


HOW TO MAKE A LEMON MERINGUE PIE, SOUTHERN COOKING WITH CVC
#collardvalleycooks, #cvc, #southerncooking Website: https://collardvalleycooks.com/All recipes are printable free here: https://collardvalleycooks.com/print...
From youtube.com


LEMON MERINGUE PIE RECIPE - SOUL FOOD COOKING
6 Tbsps Sugar. Preheat Oven to 350 degrees. Using a fork place several holes in the bottom of the pie crust then bake in the oven and cook for ten minutes. After ten minutes remove from the oven and set it aside. In a saucepan add the sugar, cornstarch, flour and salt. Add the lemon zest, lemon juice, water and egg yolk and whisk until well ...
From soulfoodcooking101.com


LEMON MERINGUE PIE - MELISSASSOUTHERNSTYLEKITCHEN.COM
2021-03-12 Add water and lemon juice. Cook whisking gently over medium-high heat until sugar is dissolved and mixture has thickened. Meanwhile, in a separate bowl, whisk egg yolks. Temper egg yolks by drizzling ¼ cup warm liquid into beaten yolks while constantly whisking. Lower heat to …
From melissassouthernstylekitchen.com


LEMON MERINGUE PIE RECIPE - A SIMPLE AND DELICIOUS RECIPE
Separate egg whites from yolks and place in different bowls. Add lemon juice to egg yolks and whisk together using a wire whisk or fork. Pour this mixture into hot sugar mixture and blend thoroughly. Lemon filling is complete. Pour lemon filling into lightly browned pie shell and bake at 400°F for 10 minutes.
From soulfoodandsoutherncooking.com


CREAMY LEMON MERINGUE PIE RECIPE - SOUTHERN HOME EXPRESS
2020-09-22 Set the egg whites aside. Combine the egg yolks with the sweetened condensed milk. Stir until it is well mixed. Pour the lemon juice into the mixture and mix well. If you use a mixer, make sure you clean the beaters and dry them. Even a tiny speck of water can prevent the egg whites from forming peaks.
From southernhomeexpress.com


LEMON MERINGUE ICE-CREAM PIE RECIPE | SOUTHERN LIVING
Spread Meringue Topping over pie. If desired, brown meringue using a kitchen torch, holding torch 1 to 2 inches from pie and moving torch back and forth. (If you do not have a torch, preheat broiler with oven rack 8 inches from heat; broil 30 to 45 seconds or until golden.) Serve immediately, or cover loosely with plastic wrap, and freeze 4 ...
From southernliving.com


LEMON MERINGUE PIE RECIPE - PIONEER THINKING
2014-11-06 Meringue. 3 egg whites from pasteurized eggs. 3 Tablespoons sugar. Combine sugar, cornstarch, lemon juice, and cold water in a saucepan. Add the egg yolks. Blend well. Add the boiling water, bring back to a boil and simmer for 1 minute. Remove from heat and stir in the lemon zest and butter. Pour into pie shell.
From pioneerthinking.com


LEMON MERINGUE PIE - SOUTHERN KITCHEN
2021-09-19 Zest of 1 lemon. 4 teaspoons cornstarch. 1 pie shell, baked and cooled. Instructions. In a medium saucepan, whisk 1 cup of the sugar with the egg yolks, lemon juice, lemon zest, and cornstarch. Place over medium heat and bring to a boil. Cook, whisking constantly, until thick, about 5 minutes.
From southernkitchen.com


LEMON MERINGUE PIE - OUR SOUTHERN HOME
2020-05-28 For the meringue. Beat egg whites only with the cream of tartar at high speed with an electric mixer just until foamy. Add sugar 1 tablespoon at a time, beating until soft peaks form and sugar dissolves (2-4 minutes). Spread the meringue over the filling.
From oursouthernhomesc.com


THE VERY BEST HOMEMADE LEMON MERINGUE PIE - ALL WE COOK
2021-06-23 Instructions: Preheat oven to 350 degrees. 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 …
From allwecook.com


BEST-EVER LEMON MERINGUE PIE - PUNCHFORK
1 3/4 cups milk. 1/2 cup fresh lemon juice. 3 tablespoons butter. 1 teaspoon lemon zest. 6 egg whites. 1/2 teaspoon cream of tartar. 1/2 cup sugar. 1/2 teaspoon vanilla extract. Directions.
From punchfork.com


LEMON MERINGUE PIE WITH CONDENSED MILK AND WAFERS - SOUTHERN …
Pour into the crust and top with meringue. 1 can sweetened condensed milk, 1/2 cup lemon juice, 2 egg yolks. For the meringue, whip the egg whites until foamy and then add the sugar. Continue beating at high speed until soft peaks form. Pour onto the top of the pie and spread to the edges to seal well. Bake at 325 for 15 minutes or until the ...
From southernplate.com


BEST LEMON MERINGUE PIE RECIPE - THAT SKINNY CHICK CAN BAKE
2022-02-06 Step 2: Mix together the sugar, cornstarch, and salt in a large saucepan. Step 3: Combine yolks, water, and juice and add to the saucepan. Step 4: Cook over medium heat until the mixture thickens, stirring regularly. Once it boils, let it boil for one full minute. Step 5: Stir in butter and lemon zest.
From thatskinnychickcanbake.com


LEMON-LIME MERINGUE PIE RECIPE | SOUTHERN LIVING
1 large egg white, beaten until foamy. Filling. 1 cup granulated sugar. 6 tablespoons cornstarch. 1/4 teaspoon salt. 1 cup water. 5 large egg yolks. 1 tablespoon lemon zest plus 1⁄4 cup fresh juice (from 1 large lemon), divided. 1 tablespoon lime zest plus 1⁄4 cup fresh juice (from 2 …
From southernliving.com


LEMON MERINGUE PIE WITH MEYER LEMONS - SOUTHERN HOSPITALITY
2011-11-30 In saucepan, thoroughly combine sugar, cornstarch and salt; blend in lemon juice, then cold water and egg yolks until very smooth. Add butter and gradually stir in boiling water. Bring to a boil over medium heat, stirring constantly, boil 2 to 3 minutes. Stir in grated peel. Partially cool while preparing meringue.
From southernhospitalityblog.com


LEMON MERINGUE PIE - ONCE UPON A CHEF
Step 3: Make the Meringue. Bring about 1/2 inch of water to a simmer in a pot that’s large enough to hold the bowl of a stand mixer without letting it touch the water. Reduce the heat to low. Put the egg whites and sugar in the bowl off the heat and whisk until frothy.
From onceuponachef.com


BEST LEMON MERINGUE PIE RECIPE - THE PIONEER WOMAN
2021-05-19 For the lemon filling: In a medium saucepan whisk together the sugar, cornstarch, flour and salt. Gradually stir in 1 ½ cups cold water until smooth. Cook over medium heat, stirring frequently, until the mixture boils, about 5 minutes. Boil for 1 minute, stirring constantly, then remove from the heat.
From thepioneerwoman.com


IMPOSSIBLE LEMON PIE RECIPE - SOUTHERN PLATE
Spray 9 inch pie plate generously with cooking spray. Place all ingredients in a blender. Mix on low speed for three minutes. Pour into greased pie plate. Let rest for five minutes before placing in oven. Bake at 350 for forty minutes. Allow to cool before cutting. Refrigerate leftovers.
From southernplate.com


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