Lighter Lemon Meringue Pie Recipes

GRANDMA'S LEMON MERINGUE PIE

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.

LIGHTER LEMON MERINGUE PIE

Steps:

• Preheat oven to 375 degrees. Place a 9-by-1 1/2-inch flan ring or the ring of a springform pan on a baking sheet lined with parchment paper; set aside.
• On a lightly floured surface, roll out dough to 1/8 inch thick. Cut into a 10 1/2-inch round, and fit into ring, pressing up sides. Refrigerate until firm, about 30 minutes. Trim sides of dough to 1 inch. Line with parchment paper. Fill with pie weights or dried beans. Bake shell until dry and beginning to brown around edges, 25 to 30 minutes. Remove parchment and weights; continue baking until pale golden brown and cooked through, about 5 minutes more. Transfer to a wire rack, and let cool completely.
• Put 1 1/3 cups sugar, the cornstarch, flour, and 1/4 teaspoon salt into a medium saucepan; whisk in 1 3/4 cups water. Bring to a boil over high heat, whisking constantly. Cook, whisking, until thickened, about 3 minutes. Add 2 teaspoons zest, the lemon juice, and ginger; whisk to combine. Remove from heat, and add egg yolks. Return to heat, and cook, whisking, until bubbling in center, 2 to 3 minutes. Pour through a medium sieve into a medium bowl. Stir in remaining teaspoon zest. Let stand 20 minutes, stirring occasionally. Pour into cooled shell. Refrigerate until set, at least 2 hours or overnight.
• Stir together remaining 1/2 cup sugar, the egg whites, and a pinch of salt in a heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until sugar has dissolved. Transfer to the bowl of the electric mixer fitted with the whisk attachment, and beat on medium speed until foamy. Add cream of tartar, and beat on high speed until medium glossy peaks form, about 3 minutes.
• Heap meringue on top of chilled filling, leaving a 1-inch border. Place under broiler or use a kitchen torch to brown. Serve immediately.

LEMON MERINGUE PIE RECIPE

Steps:

• Mix flour, shortening and salt with fingers until it is a crumb mixture. Then add in the cold water and mix until well blended.
• Wrap in plastic wrap and chill for 45 minutes.
• Then roll out dough on a lightly floured surface in a 12 inch circle. Place in a lightly greased 9 inch pie pan. Flute the edges with the crust that hangs over.
• Pierce the bottom of the crust in a few places with a fork.
• Bake pie crust at 325 degrees for about 20 minutes until golden. Let the crust cool as you make the lemon filling.
• Whisk the egg yolks in a bowl until well blended.
• Then in a medium saucepan combine the sugar, cornstarch, salt, water, and lemon juice. Cook and stir over medium heat until it comes to a boil. Stir for about 2 minutes until thickened.
• Remove from heat and add in the beaten egg yolks. Stir until well blended and place back on the heat and cook for 2 more minutes stirring constantly. Then remove from heat and add in the lemon zest and butter. Stir until it is well blended and the butter has melted.
• Set aside while you make the meringue.
• For the meringue beat the egg whites and cream of tartar in a medium/large mixing bowl on medium speed until foamy.
• Add in the sugar gradually along with the vanilla and beat on high until soft peaks form. Heat oven to 375 degrees and Pour the lemon filling into the prepared pie crust. Then spoon the meringue over the top. Be sure to have the meringue go all the way to the edges so it won't shrink during cooking time. You can make the peaks in the meringue using the back side of a spoon.
• Bake for about 10 - 12 minutes or until the meringue starts to brown and the stiff peaks are golden. Let cool at room temp and then you can place it in the fridge until ready to serve.

SIMPLE "LIGHT" LEMON PIE

Steps:

• In small saucepan, combine pudding mix and gelatine.
• Add water and lemon juice.
• Stir until smooth.
• Cook and stir over medium heat until mixture comes to a boil.
• Cook and stir 1-2 minutes longer or until thickened.
• Remove from the heat; cool clightly.
• Pour into crust.
• Cover and refrigerate for 3 hours or until set.
• Spread with whipped topping.

LEMON MERINGUE PIE

Steps:

• Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing the filling., In a saucepan, combine sugar, cornstarch and salt. Stir in water. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 additional minutes. Gradually stir in 1 cup of hot filling to egg yolks; return to saucepan. Bring to a boil. Cook, stirring constantly, for 2 minutes. Remove from heat. Stir in butter, lemon juice and zest. Pour hot filling into pastry shell., For meringue, beat egg whites, vanilla and cream of tartar in a bowl at medium speed until soft peaks form. Add sugar gradually, 1 tablespoon at a time, beating on high until stiff and glossy. Immediately spread over pie, sealing edges to pastry. , Bake until meringue is golden, 12-15 minutes. Cool. Store in refrigerator.