SOUTHERN LEMON MERINGUE PIE
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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.
MY MOM'S LEMON MERINGUE PIE
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
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
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
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
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