Mamas Magic Lemon Meringue Pie Food

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

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.

MOM'S MAGIC LEMON MERINGUE PIE

Steps:

• Blend milk, juice, and yolks until thick (5 minutes or so).
• Pour into pie shell.
• In clean bowl, beat egg whites with sugar to taste until thick (stiff peaks).
• Cover pie with meringue.
• Bake at 350 until meringue is browned slightly.
• (5-10 minutes).
• Chill and serve.

MAGIC LEMON PIE

Steps:

• Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended. Pour filling into crust.
• In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread meringue over filling, sealing the edges.
• Bake at 400 degrees F (205 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.

OLD FASHIONED LEMON MERINGUE PIE

Steps:

• Adjust the oven rack to the middle position. Baked the pie shell until lightly golden according to package directions. Heat oven to 375 degrees F.
• In a medium saucepan (without heat), combine cornstarch, sugar, and salt. Whisk to combine. Gradually blend in 1/2 cup cold water and lemon juice until smooth. Add egg yolks, blend thoroughly. Finally, add pieces of butter.
• Stirring constantly, gradually add 1 cup boiling water. Now turn on the heat and bring mixture to a full boil, stirring gently.
• Once mixture begins to thicken, turn heat down and simmer slowly for 1 minute or until well-gelled.
• Remove from heat and stir in lemon zest.
• Pour hot mixture into cooled pie shell.
• Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and vanilla and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling while it is still hot.
• Make sure meringue completely covers filling and that it goes right up to the edge of the crust.
• Bake for 8 to 10 minutes or until meringue is golden. Remove from oven and cool on a wire rack.
• Once cooled, chill in the refrigerator until nice and cold.

MY MAMA'S LEMON MERINGUE PIE

Steps:

• 1. FOR FILLING: Combine 1 1/2 cups sugar and cornstarch in medium saucepan. Stir in water gradually. Cook and stir on medium heat until mixture thickens and boils.
• 2. Add about 1/3 of hot mixture to egg yolks, Mix well. Return to saucepan. Cook and stir 2 minutes. Stir in lemon juice, butter and lemon peel. Spoon into cooled baked pie crust.
• 3. FOR MERINGUE: Beat egg whites and cream of tartar at high speed of electric mixer until soft peaks form. Beat in 1/2 cup sugar, 1 tablespoon at a time, until sugar is dissolved and stiff peaks form. Beat in vanilla. Spread over filling, covering completely and sealing to edge of pie.
• 4. Bake at 375 degrees for 10 to 15 minutes or until meringue is lightly browned. Cool to room temperature before serving. Refrigerate leftover pie.

MAMA'S MAGIC LEMON MERINGUE PIE

Steps:

• 1. 1. Combine Lemon Juice, lemon rind, and sweetened condensed milk. 2. Add two egg yolks and stir until blended. 3. Pour into graham cracker crust. 4. In a chilled glass bowl, add two egg whites and cream of tartar. (Or double if you like extra high meringue) 5. Beat until almost stiff enough to hold a peak. 6. Gradually add sugar and continue beating until stiff but not dry. 7. Pile meringue on top of lemon filling sealing to edges. Use the back of the spoon to lightly create peaks. 8. Bake in a slow oven (325 F) until lightly browned, about 15 minutes. Cool.

MAGIC LEMON MERINGUE PIE

Steps:

• Combine sweetened condensed milk, lemon juice and rind. Blend in egg yolks. Pour into pastry shell.
• Beat the egg whites with the cream of tartar & sugar (add sugar just 1 Tbsp. gradually). Beat until peaks form. Pile over the filling gently.
• Bake @325 for 12-15 minutes or until meringue is just golden brown.