AGAVE-SWEETENED LEMON MERINGUE PIE
No sugar in this recipe, but I promise you won't miss it. You can find agave nectar in health food stores. Also makes 20 great tarts.
Provided by Carla
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Whisk water, 3/4 cup agave nectar, cornstarch, flour, zest and juice from 2 1/2 lemons, and salt together in a saucepan; bring to a boil just until lemon mixture coats a spoon, 3 to 5 minutes. Stir butter into lemon mixture until melted; remove saucepan from heat.
- Whisk 1/2 cup lemon mixture with the egg yolks in a bowl to temper the yolks. Return saucepan to medium-low heat and slowly whisk tempered egg yolks into remaining lemon mixture until thickened, 3 to 5 minutes. Spoon lemon mixture into pie crust.
- Preheat oven to 350 degrees F (175 degrees C).
- Beat egg whites and 1/2 teaspoon lemon juice in a clean bowl using an electric mixer until soft peaks form; add 2 tablespoons agave nectar and continue beating until stiff peaks form. Spoon egg white mixture on top of lemon mixture, making sure to completely cover the lemon mixture.
- Bake in the preheated oven until meringue is golden brown, about 10 minutes.
Nutrition Facts : Calories 297.1 calories, Carbohydrate 42.9 g, Cholesterol 110.1 mg, Fat 12.6 g, Fiber 2.7 g, Protein 4.8 g, SaturatedFat 4.5 g, Sodium 242.9 mg, Sugar 26.5 g
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.
CREAMY LEMON MERINGUE PIE
Make and share this Creamy Lemon Meringue Pie recipe from Food.com.
Provided by Rhonda O
Categories Pie
Time 30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- In a medium bowl, beat egg yolks; stir in sweetened condenesed milk, real lemon, and rind.
- Pour into crust.
- In a small bowl, beat egg whites with cream of tartar until foamy.
- Gradually add sugar until stiff but not dry.
- Spread meringue on top of pie sealing carefully to edge of crust.
- Bake 15 minutes or until meringue is golden brown.
- Cool, chill before serving.
SIMPLY SWEET LEMON MERINGUE PIE
I have always had trouble with my lemon pie filling separating and becoming runny, causing the crust to get soggy. This pie is thickened with a combination of cornstarch and flour and it holds together beautifully. Not only that, but it tastes great!
Provided by Marie
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 332, Fat 12.7, SaturatedFat 4.5, Cholesterol 102, Sodium 247.4, Carbohydrate 50.8, Fiber 0.5, Sugar 34.9, Protein 4.7
LEMON MERINGUE PIE
This dessert is an old favourite of many! Everyone seems to LOVE it! It really IS delicious! For some UNKNOWN reason, I seem to make it more often in the cooler months of the year than in the spring or summer! I haven't included the preparation time here mainly because I usually make the pastry case well in advance.
Provided by Karin...
Categories Pie
Time 5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Sift the flour and icing sugar into a bowl.
- Rub in the butter.
- Add the egg YOLK and enough water to make the ingredients cling together.
- Press the dough into a ball and knead lightly on a lightly floured surface until smooth.
- Cover/wrap and refrigerate for 30 minutes.
- Then, roll the dough out, large enough to line a 24cm flan tin.
- (ensure the tin is lightly greased before placing the pastry dough in) AT THIS STAGE you can either trim the edges now, or, wait until the pastry has been baked in the oven- this way the pastry will not"shrink" away fron the sides!
- (or atleast ALLOWS for any"shrinkage") Line the pastry with baking paper and fill with rice or beans.
- Bake in moderately hot oven (210-230'C) for 10 minutes after which time remove the paper and rice/beans and bake a further 10 minutes- or until the pastry is lightly browned.
- Cool to room temperature.
- Now make the filling and spread it into the pastry case: Combine the cornflour and sugar in a pan and GRADUALLY stir in the lemon juice and water.
- Stir until smooth and then stir over heat until the mixture boils (and thickens)- the mixture should be VERRRY thick!
- Reduce the heat and QUICKLY stir in the grated lemon rind, egg YOLKS and butter.
- Stir until the butter is melted then cover and cool to room temperature.
- Now for the MERINGUE!
- Beat the egg WHITES until soft peaks form, then GRADUALLY add the castor sugar.
- Beat well until sugar is dissolved.
- Spread the meringue on top or the filling.
- Bake in MODERATE oven (180-200'C) for about 5 minutes or until the meringue is lightly browned.
- TIP: ensure the meringue covers the edge of the pastry case- this will prevent the meringue from'sliding' in from the edge!
Nutrition Facts : Calories 481.7, Fat 22.8, SaturatedFat 13.6, Cholesterol 136.5, Sodium 151.9, Carbohydrate 65.5, Fiber 1.3, Sugar 41, Protein 5.8
AGAVE-SWEETENED LEMON MERINGUE PIE
No sugar in this recipe, but I promise you won't miss it. You can find agave nectar in health food stores. Also makes 20 great tarts.
Provided by Carla
Categories Meringue Pie
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Whisk water, 3/4 cup agave nectar, cornstarch, flour, zest and juice from 2 1/2 lemons, and salt together in a saucepan; bring to a boil just until lemon mixture coats a spoon, 3 to 5 minutes. Stir butter into lemon mixture until melted; remove saucepan from heat.
- Whisk 1/2 cup lemon mixture with the egg yolks in a bowl to temper the yolks. Return saucepan to medium-low heat and slowly whisk tempered egg yolks into remaining lemon mixture until thickened, 3 to 5 minutes. Spoon lemon mixture into pie crust.
- Preheat oven to 350 degrees F (175 degrees C).
- Beat egg whites and 1/2 teaspoon lemon juice in a clean bowl using an electric mixer until soft peaks form; add 2 tablespoons agave nectar and continue beating until stiff peaks form. Spoon egg white mixture on top of lemon mixture, making sure to completely cover the lemon mixture.
- Bake in the preheated oven until meringue is golden brown, about 10 minutes.
Nutrition Facts : Calories 297.1 calories, Carbohydrate 42.9 g, Cholesterol 110.1 mg, Fat 12.6 g, Fiber 2.7 g, Protein 4.8 g, SaturatedFat 4.5 g, Sodium 242.9 mg, Sugar 26.5 g
AGAVE-SWEETENED LEMON MERINGUE PIE
No sugar in this recipe, but I promise you won't miss it. You can find agave nectar in health food stores. Also makes 20 great tarts.
Provided by Carla
Categories Meringue Pie
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Whisk water, 3/4 cup agave nectar, cornstarch, flour, zest and juice from 2 1/2 lemons, and salt together in a saucepan; bring to a boil just until lemon mixture coats a spoon, 3 to 5 minutes. Stir butter into lemon mixture until melted; remove saucepan from heat.
- Whisk 1/2 cup lemon mixture with the egg yolks in a bowl to temper the yolks. Return saucepan to medium-low heat and slowly whisk tempered egg yolks into remaining lemon mixture until thickened, 3 to 5 minutes. Spoon lemon mixture into pie crust.
- Preheat oven to 350 degrees F (175 degrees C).
- Beat egg whites and 1/2 teaspoon lemon juice in a clean bowl using an electric mixer until soft peaks form; add 2 tablespoons agave nectar and continue beating until stiff peaks form. Spoon egg white mixture on top of lemon mixture, making sure to completely cover the lemon mixture.
- Bake in the preheated oven until meringue is golden brown, about 10 minutes.
Nutrition Facts : Calories 297.1 calories, Carbohydrate 42.9 g, Cholesterol 110.1 mg, Fat 12.6 g, Fiber 2.7 g, Protein 4.8 g, SaturatedFat 4.5 g, Sodium 242.9 mg, Sugar 26.5 g
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