Worlds Best Lemon Pie Recipes

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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

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.

WORLD'S BEST LEMON PIE



World's Best Lemon Pie image

Mother's pies were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, but in summer the order of the day was this lemon pie recipe-so light and refreshing! -Phyllis Kirsling, Junction City, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 14

1 cup sugar
1/4 cup cornstarch
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups water
3 large egg yolks, beaten
1 tablespoon butter
1/4 cup lemon juice
1 teaspoon grated lemon zest
1 pastry shell (9 inches), baked
MERINGUE:
3 large egg whites
1/4 teaspoon salt
1/2 cup sugar

Steps:

  • In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.

Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.

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

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

OLD FASHIONED LEMON PIE



Old Fashioned Lemon Pie image

This recipe came from a very old and dear friend, and it combines just the right amount of tartness and sweetness.

Provided by Pat

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Yield 8

Number Of Ingredients 11

1 (9 inch) pie crust, baked
5 tablespoons cornstarch
1 cup white sugar
¼ teaspoon salt
2 cups water
3 egg yolks
2 tablespoons butter
5 tablespoons lemon juice
2 teaspoons lemon zest
3 egg whites
6 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To Make Lemon Filling: In a double boiler, combine cornstarch, sugar, and salt. Stir in water, mixing well. Cook until mixture is thickened, stirring frequently. Remove from heat.
  • Place egg yolks in a medium bowl and beat well. Slowly pour 1/2 cup of cornstarch mixture into egg yolks, whisking constantly.
  • Pour egg yolk mixture back into cornstarch mixture in double boiler, continuing to whisk constantly. Return double boiler to heat and cook mixture 2 minutes longer, stirring constantly. Remove from heat.
  • Stir butter or margarine, lemon juice, and lemon rind into thickened mixture. Allow mixture to cool, then pour into pie shell.
  • To Make Meringue: In a large metal or glass mixing bowl, beat egg whites until foamy. Add 6 tablespoons sugar a little at a time, continuing to beat until all sugar is incorporated and whites are stiff. Spread meringue into pie shell, making sure to completely cover lemon filling.
  • Bake in preheated oven for 15 minutes, just until meringue is golden brown. Chill before serving.

Nutrition Facts : Calories 286.8 calories, Carbohydrate 48 g, Cholesterol 84.4 mg, Fat 9.7 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 4.1 g, Sodium 219.4 mg, Sugar 35.4 g

ULTIMATE LEMON MERINGUE PIE



Ultimate lemon meringue pie image

You can't go wrong with a classic lemon meringue pie, and this easy recipe is particularly good

Provided by Angela Nilsen

Categories     Buffet, Dessert, Dinner, Treat

Time 3h15m

Number Of Ingredients 14

175g plain flour
100g cold butter, cut in small pieces
1 tbsp icing sugar
1 egg yolk
2 level tbsp cornflour
100g golden caster sugar
2 large lemons, zested
125ml fresh lemon juice (from 2-3 lemons)
1 small orange, juiced
85g butter, cut into pieces
3 egg yolks and 1 whole egg
4 egg whites, room temperature
200g golden caster sugar
2 tsp cornflour

Steps:

  • For the pastry, put the plain flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor. Pulse until the mix starts to bind - make sure the mix is not overworked.
  • Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and line a 23 x 2.5cm loose-bottom fluted flan tin. Trim and neaten the edges. Press pastry into the flutes. The pastry is quite rich, so don't worry if it cracks, just press it back together. Prick the base with a fork, line with foil, shiny side down, and chill for 30 mins-1 hr (or overnight).
  • Put a baking sheet in the oven and heat the oven to 200C/180C fan/gas 6. Bake the pastry case 'blind' (filled with dry beans) for 15 mins, then remove the foil and bake a further 5-8 mins until the pastry is pale golden and cooked. Set aside. Can be done a day ahead. Lower the oven to 180C/160C fan/gas 4.
  • While the pastry bakes, prepare the filling. Mix the cornflour, golden caster sugar and lemon zest in a medium saucepan. Strain and stir in the lemon juice gradually. Make the orange juice up to 200ml with water and strain into the pan. Cook over a medium heat, stirring constantly, until thickened and smooth.
  • Once the mixture bubbles, remove from the heat and beat in the butter until melted. Beat the egg yolks (save white for meringue) and the whole egg together, stir into the pan and return to a medium heat. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. (It will bubble, but doesn't curdle.) Take off the heat and set aside while you make the meringue.
  • Put the egg whites in a large bowl. Whisk to soft peaks, then add 100g of the golden caster sugar a spoonful at a time, whisking between each addition without overbeating. Whisk in the cornflour, then add the remaining 100g of sugar as before until smooth and thick.
  • Quickly reheat the filling and pour it into the pastry case. Immediately put spoonfuls of meringue around the edge of the filling (if you start in the middle, the meringue may sink), then spread so it just touches the pastry (this will anchor it and help stop it sliding). Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook), then give it all a swirl.
  • Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 30 mins-1 hr before slicing. Eat the same day.

Nutrition Facts : Calories 480 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium

WORLD'S BEST LEMON PIE



World's Best Lemon Pie image

Number Of Ingredients 14

1 cup sugar
1/4 cup cornstarch
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups water
3 egg yolks, beaten
1 tablespoon butter or margarine
1/4 cup lemon juice
1 teaspoon grated lemon peel
1 pie shell (9 inches), baked
MERINGUE:
3 egg whites
1/4 teaspoon salt
1/2 cup sugar

Steps:

  • In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup into egg yolks return all to saucepan. Bring to a boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and peel until smooth. Pour into pastry shell. In a mixing bowl, beat egg whites and salt until stiff but not dry peaks form. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

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From whereismyspoon.co


WORLD'S BEST LEMON PIE RECIPE: HOW TO MAKE IT - TASTE OF …
Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff (but not dry) peaks form. Gradually beat in sugar until soft peaks form.
From stage.tasteofhome.com


THE BEST LEMON CREAM PIE RECIPE - CONFESSIONS OF A BAKING QUEEN
2021-08-05 Preheat your oven to 350F/180C and par-bake your graham cracker crust for 8 minutes, then set aside. In a large bowl whisk together the sweetened condensed milk, egg yolks, lemon zest, lemon juice, and heavy cream until fully combined. Pour into pie shell and shake/spread into an even layer.
From confessionsofabakingqueen.com


WORLD'S BEST LEMON MERINGUE PIE | LIFE MADE SIMPLE
2021-06-24 In a separate bowl whisk together the egg yolk, vanilla and ice water. Slowly pour into the flour mixture, mixing until combined. Cut the butter into the mixture with a pastry blender until pea-size clumps form. REFRIGERATE. Knead the dough into a ball, then pat flat and wrap with plastic wrap. Refrigerate for 1 hour.
From lifemadesimplebakes.com


CREAMY LEMON PIE - SALLY'S BAKING ADDICTION
2017-07-13 Pour into a medium bowl and stir in sugar and melted butter until combined. Press tightly into the bottom and up the sides of a 9-inch pie dish. Pre-bake crust for 8 minutes. Leave oven on. Make the filling: Whisk the sweetened condensed milk, lemon juice, and egg yolks together– or use an electric mixer.
From sallysbakingaddiction.com


OUR BEST LEMON PIE RECIPES WILL MAKE YOUR CITRUS DREAMS COME …
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


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