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
SUGAR FREE LEMON MERINGUE PIE
I have taken this pie to many parties and functions. Unless asked, I don't let anyone know it's sugar free and they love it anyway. I got this from a cookbook of diabetic recipes which I lent to a co-worker and she never gave it back before she moved. I found the recipe again on the Equal website. (Whoops, forgot to put the word BAKED after the pie crust. It would be a little gross if the crust was raw. lol)!
Provided by SweetSueAl
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine water, lemon juice and cornstarch in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly.
- Boil and stir 1 minute.
- Beat eggs, 2 egg whites and lemon peel in medium bowl. Mix in 1-1/2 cups Equal® or 36 packets.
- Stir about half of hot cornstarch mixture into egg mixture. Return all to saucepan.
- Cook and stir over low heat 1 minute. Remove from heat.
- Stir in butter until melted.
- Stir in food coloring, if desired.
- Pour mixture into baked pie shell.
- For Meringue:.
- beat 3 egg whites in mixing bowl on medium speed of mixer until foamy. Add cream of tartar.
- Beat to soft peaks. Gradually beat in 2/3 cup Equal® or 16 packets), beating to stiff peaks.
- Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.
- Bake pie in 425° F oven about 5 minutes or until meringue is lightly browned.
- Cool completely on wire rack.
OLD FASHIONED LEMON PIE
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
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
EASY MEYER LEMON PIE WITH CONDENSED MILK
Meyer lemon pie with condensed milk - perfectly sweet and tangy, luxuriously smooth and silky. With step-by-step video.
Provided by Jolina
Categories Dessert
Time 8h50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350F.
- In a small bowl, combine 1 ½ cups graham cracker crumbs, ½ cup sweetened shredded coconut, 6 tablespoons melted butter and ⅛ teaspoon salt. Stir until evenly moist. Press onto the bottom and up the sides of a 9-inch pie dish. Set aside.
- In a large bowl, stir 2 cans sweetened condensed milk, ½ cup sour cream, ¾ cup lemon juice and lemon zest until thoroughly combined.
- Optional: To ensure the smoothest filling, sift your filling into your pie dish through a fine mesh sieve to get rid of lumps (see notes).
- Bake for about 20 minutes or until the sides are starting to firm up but the middle is still a little jiggly (not soupy). Allow to cool slightly before chilling in the fridge so it can set completely, preferably overnight.
- Serve with lemon whipped cream and toasted shredded coconut.
Nutrition Facts : Calories 204 kcal, Carbohydrate 16 g, Protein 1 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 30 mg, Sodium 168 mg, Sugar 7 g, ServingSize 1 serving
EASY ENOUGH CREAMY LEMON MERINGUE PIE
Got this recipe from Keebler. I used fresh lemon juice in mine but you can buy store brand.This pie has a thicker filling than most lemon meringue pies and has a stronger egg taste. It's different than most lemon meringue pies too.
Provided by Marsha D.
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- In a medium bowl beat egg yolks well.
- Stir in condensed milk,lemon juice, lemon peel and food coloring, if desired. This will thicken.
- Pour mixture in pie crust and bake 30 minute at 325°F.
- Preparing the meringue.
- Beat egg whites, vanilla, and cream of tarter in a large bowl with a electric mixer on medium speed until soft peaks form.
- Add sugar gradually, turning up mixer on high speed, until stiff peaks form.
- Turn oven up to 350°F.
- Spread meringue on top of hot pie filling all over the entire pie.
- Put in oven and bake another 15 minutes or until golden brown.
- Take out of oven and cool on stove or counter top for at least 1 hour.
- Place in refrigerator and chill at least 2 to 3 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.
LEMON MERINGUE ICE-CREAM PIE
Two treats in one! Use easy homemade lemon curd or that from a jar to get a burst of tangy lemon flavor. This is an easy and quick pie- this pie can be made ahead for up to 2 weeks! Recipe from Southern Living tweaked by me. Make this the day before you want to serve.
Provided by Pat Duran @kitchenChatter
Categories Pies
Number Of Ingredients 5
Steps:
- Let ice cream stand at room temperature until soft enough to spread. Spoon 2 cups of the ice cream into the crust. Top with 3/4 cup of lemon curd; repeat with remaining ice cream and lemon curd. Gently swirl ice cream and curd with a knife or small spatula to blend.
- Insert vanilla wafer cookies around the edge of pie. Cover and freeze overnight or for 8 hours. --- MERINGUE: 3 egg whites 1/2 teaspoon vanilla 1/4 teaspoon cream of tartar 6 Tablespoons granulated sugar Beat egg white in a small bowl with vanilla and cream of tartar at medium speed until soft peak form. Gradually add sugar, beating at high speed until stiff peaks form and sugar has dissolved. Spread to edge of crust to avoid shrinkage. Bake as directed below.
- Spread prepared meringue over pie. Brown with a kitchen torch if desired.;otherwise preheat broiler with rack 8 inches from heat and brown for 30-45 seconds until golden brown. Serve immediately, or cover loosely with plastic wrap or place in plastic pie carrier and freeze 4 hours or up to 1 week.
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