MEYER LEMON PIE
A tangy sweet and sour treat, the Meyer lemons make it sweeter than a traditional lemon pie, but still keep that citrus kick.
Provided by Melissa Cebrian
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Time 50m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place sugar, eggs, and lemon juice in a blender; blend until smooth, about 3 minutes.
- Pour melted butter into the blender and blend for 30 seconds more.
- Transfer lemon filling to the pastry shell.
- Bake in the preheated oven until filling is just set, 30 to 35 minutes. Allow pie to rest until completely set before serving, about 15 minutes more.
Nutrition Facts : Calories 315.9 calories, Carbohydrate 42.9 g, Cholesterol 85 mg, Fat 15.1 g, Fiber 0.9 g, Protein 3.9 g, SaturatedFat 6.1 g, Sodium 184.1 mg, Sugar 31.8 g
MEYER LEMON MERINGUE SLAB PIE
Serving pie for a group gets pretty messy, but making it into a slab pie like this Lemon Meringue Slab pie is easier to serve and great for large groups. Every bite is full of goodness.
Provided by Janice (Jan) Barlow
Categories Pies
Time 2h
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 450 degrees. Get out sheet pan (15x10x10) and set aside. Remove pie crusts from their pouches and unroll onto lightly floured surface, stacking the rolls on top of each. Roll to 17x12" rectangle. Fit into the pan you set aside-fold extra crust under and slightly onto top edges. "pinch" around crust. Poke holes with fork on sides and bottom and sprinkle edges with the reserved 2 tsp sugar. Bake 7-10 minutes, depending on oven until light golden; remove from oven and cool completely
- 2. Reduce oven temp to 325.In a small bowl beat the 5 egg yolks with a whisk and set by pan. Then, In large saucepot mix the 2 1/2 cups of sugar, cornstarch, and salt. Stir in water, lemon zest, and lemon juice until smooth. Cook over medium-high, stirring constantly. Heat to boiling; boil 1 minute and stir until bubbly and thickened. Remove from heat and gradually beat in yolk mix with a whisk, into hot mix-cook over medium heat, stirring constantly until it gently boils. Cook 2 minutes longer, and keep stirring. Should be very smooth-if not, quickly run thru strainer, then stir in butter. Keep warm
- 3. Prepare meringue; beat the 6 egg whites, then add vanilla and cream of tartar on medium speed about 1 minute or until soft peaks form. Gradually add the 3/4 cup of sugar, a tablespoon at a time, beating on hi speed about 5 minutes or until glossy peaks form and sugar is dissolved.
- 4. Pour hot lemon filling you set aside into the baked pie shell and immediately drop spoonfuls of the meringue onto the hot lemon filling,spreading over top completely as well as to the edges to seal the meringue and prevent shrinkage
- 5. Bake 20-25 minutes (depending on oven) until meringue is lightly golden brown. If desired, temp to 160 degrees. Cool on rack 1 hr and then refrigerate 3-4 hrs or until filling is set. Keep refrigerated.
LEMON MERINGUE SLAB PIE RECIPE
Provided by MooK
Number Of Ingredients 16
Steps:
- Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust underneath and slightly on top edges of pan; poke bottom and sides of crust with fork. Bake 7 to 8 minutes or until light golden brown; remove from oven, and cool completely. Reduce oven temperature to 325°F. Meanwhile, in 3-quart saucepan, mix 2 1/2 cups sugar, the cornstarch and salt. Stir in water, lemon peel and lemon juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat. In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook 2 minutes longer, stirring constantly. Remove from heat and stir in butter; cover and keep warm. In large bowl, beat egg whites, vanilla and cream of tartar on medium speed about 1 minute or until soft peaks form. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating on high speed about 5 minutes or until stiff glossy peaks form and sugar is completely dissolved. Pour hot lemon filling into baked pie shell. Immediately drop spoonfuls of meringue onto hot lemon filling, and carefully spread meringue to cover top completely, spreading to edge of crust to seal well and prevent shrinkage. Bake 20 to 25 minutes or until meringue is light golden brown and temperature reaches 160°F. Cool on cooling rack 1 hour. Refrigerate 3 to 4 hours or until filling is set. Store in refrigerator.
MEYER LEMON PIE
this recipe was adapted from lemon pie recipe by juelsong. i use meyer lemons which are sweeter than regular lemons which allows me to use only half the sugar
Provided by hollywall
Categories Pie
Time 45m
Yield 8 pieces pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- in a bowl, mix the sugar, flour, cornstarch, and salt together.
- in a saucepan boil 2 cups water, add the sugar mixture and cook, stirring constantly, until mixture just begins to thicken.
- reduce heat to low and cook until thickened; whisk in the beaten egg yolks and cook 2 minutes longer on low heat.
- remove from heat and add the lemon juice and zest, and combine well. let cool for 5 minutes then pour into pie shell. 4 egg whites, beat until foamy, add 1/3 c sugar gradually, beat on high until peaks form. spread over lemon pie, sealing edges and swirling decoratively. bake at 350 degrees for 15-20 minutes, or until golden.
- Meringue:.
- beat 4 egg white until foamy, add 1/3 c sugar gradually, beating on high until peaks form. spread over lemon pie, sealing edges and swirling decoratively, bake at 350 degrees for 15-20 minutes or until golden.
Nutrition Facts : Calories 260.4, Fat 9.6, SaturatedFat 2.6, Cholesterol 83, Sodium 295.9, Carbohydrate 39.2, Fiber 1, Sugar 21.4, Protein 4.9
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