LEMON MERINGUE PIE SHAKES
We love this shake! The powdered lemonade mix adds just the right punch of tongue-tingling tart lemon flavor to balance the sweet pie.
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- In blender, place ice cream, milk and lemonade mix. Cover and blend on high speed until smooth and creamy. Add pie chunks; cover and blend until smooth, stopping blender to scrape down sides if necessary.
- Pour into 2 glasses; sprinkle with crushed lemon drops. Serve immediately.
Nutrition Facts : Calories 480, Carbohydrate 67 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 11 g, ServingSize 1 serving, Sodium 190 mg, Sugar 50 g, TransFat 1/2 g
MAGIC LEMON MERINGUE PIE
Steps:
- Preheat the oven to 350 degrees F. Make the crust: In a mixing bowl, stir together the graham cracker crumbs, sugar and butter until fully combined. Press the mixture firmly into a 9-inch pie plate. Set aside.
- Make the filling: In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks. Pour into the crust. Make the meringue: Beat the egg whites and cream of tartar in a medium bowl with an electric hand mixer until soft peaks form. Gradually beat in the sugar until stiff peaks form. Spread the meringue over the pie and seal the edge of the crust. Bake 15 to 20 minutes, or until the meringue browns slightly. (Be sure to watch the pie while it's baking. Meringue can burn quickly.) Let cool slightly on a rack, then chill in the refrigerator at least 2 hours before serving.
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.
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
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 MILKSHAKE
This recipe comes from a First magazine. My husband loves lemon merigue pie and thinks this milkshake sounds fabulous. I haven't made this yet.
Provided by Zaney1
Categories Shakes
Time 5m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In blender, combine milk, lemon zest, lemon juice, and lemon curd.
- Blend 5 seconds.
- Add vanilla ice cream and blend until smooth, about 10 seconds.
- Pour into serving glasses.
- Top with whipped cream and additional lemon zest.
- Serve immediately.
Nutrition Facts : Calories 263.4, Fat 13.9, SaturatedFat 8.5, Cholesterol 55.1, Sodium 107.7, Carbohydrate 30.2, Fiber 1.2, Sugar 25, Protein 5.1
ICEBOX LEMON PIE WITH MERINGUE
This cooling pie is the perfect dessert after a spicy or robust meal.
Provided by Alexander Smalls
Categories Dessert Summer Pie Lemon Soufflé/Meringue Peanut Free Tree Nut Free Vegetarian
Number Of Ingredients 10
Steps:
- For the crust:
- Preheat the oven to 300°F. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until the crumbs are evenly moistened. Press the mixture into the bottom and sides of a 9-inch pie tin.
- For the filling:
- Cover and chill the egg whites. In a medium bowl, combine the egg yolks, lemon juice, and condensed milk. Mix well and pour over the graham cracker crust.
- Bake until stiff, about 30 minutes. Let cool to room temperature, then chill for at least 3 hours or up to overnight.
- When ready to assemble the pie, preheat the oven to 350°F.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on high speed. With the mixer running, gradually add the sugar and beat until stiff peaks form.
- Spread the meringue over the pie filling.
- Bake until the meringue is golden brown, about 12 minutes. Let cool for 30 minutes, then chill for 30 minutes before serving.
CREAMY LEMON MILK SHAKES
Several different recipes inspired the combination of ingredients I use in these shakes, and I'm glad they did! They're so refreshing. -Carol Gillespie, Chambersburg, Pennsylvania
Provided by Taste of Home
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow dish, mix crushed lemon drops and sugar. Using 1 or 2 lemon slices, moisten the rims of four glasses; dip rims into candy mixture., Place remaining ingredients (minus lemon slices) in a blender; cover and process until smooth. Pour into prepared glasses; serve immediately with remaining lemon slices.
Nutrition Facts :
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.
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