MOM'S 5-STAR LEMON MERINGUE PIE
I received this recipe from my mom who has always been an awesome baker. It's very easy and so, so good. Once you make it, you'll be making it over and over again! Enjoy!
Provided by freteluco
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 23m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Beat sweetened condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl until smooth; pour into pie crust.
- Beat egg whites with an electric mixer in a glass or metal bowl until foamy. Gradually add sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks; spoon onto the pie to cover completely.
- Bake pie in preheated oven until the tips of the topping begin to brown, about 3 minutes.
Nutrition Facts : Calories 544.3 calories, Carbohydrate 79.2 g, Cholesterol 187 mg, Fat 19.9 g, Fiber 0.1 g, Protein 13.9 g, SaturatedFat 8.6 g, Sodium 334.2 mg, Sugar 67 g
EASY LEMON MERINGUE PIE
Fluffy, creamy, sweet and tart, this lemon meringue pie checks all the boxes. It's simple, yet decadent.
Provided by Mom's Recipe Collection
Categories dessert
Time 50m
Number Of Ingredients 12
Steps:
- Beat egg whites and cream of tartar in a deep bowl with a hand mixer on high until very foamy. Continue to beat as you gradually add the sugar and cornstarch, one Tbs. at a time. Beat mixture until stiff peaks hold.
- Spoon meringue on the top of the pie and use a spatula to cover the area of the pie. Bake in the oven for about 25 minutes, or until meringue is browned. Cool for 3 hours then serve.
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 CHEESECAKE
Love lemon meringue pie and cheesecake? Well this is the best of both worlds. Great any time of year and sure to impress your guests.
Provided by Michelle Berger
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 5h30m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix cookie crumbs and melted butter together in a bowl until evenly combined; press into the bottom of a 9-inch springform pan.
- Beat cream cheese, sour cream, and 1 cup sugar together in a bowl using an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix lemon juice, vanilla extract, and lemon zest into cream cheese mixture, scraping bottom and sides of the bowl. Spread mixture over cookie crust in the springform pan.
- Bake in the preheated oven until almost set in the center, about 1 hour. Cool to room temperature and refrigerate until completely cooled, at least 3 to 4 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Beat egg whites in a bowl using an electric mixer until soft peaks form; add 1/4 cup sugar and cream of tartar and beat until stiff, but not dry, peaks form.
- Spread lemon curd over cheesecake. Mound whipped egg whites over the curd, sealing around all the edges.
- Bake in the preheated oven until meringue is golden brown, about 10 minutes. Chill uncovered in refrigerator, about 1 hour.
Nutrition Facts : Calories 482.9 calories, Carbohydrate 51.6 g, Cholesterol 130.3 mg, Fat 28.5 g, Fiber 0.4 g, Protein 7.5 g, SaturatedFat 15.3 g, Sodium 305.3 mg, Sugar 32.6 g
MOM'S EASY LEMON MERINGUE PIES
Karla's mother's lemon meringue pie is easy to prepare and delicious. It's sweet with the perfect amount of lemony tartness. You will definitely want to make both pies ... they will get eaten up fast.
Provided by Karla Everett
Categories Fruit Desserts
Time 35m
Number Of Ingredients 9
Steps:
- 1. Thaw 2 pre-made 9" deep dish pie shells (or you can make your own crusts) and using a fork prick the shell all around, so the crust doesn't puff up during the baking time.
- 2. Bake the pie shells in a pre-heated 400° oven for 10-12 minutes until lightly browned; set aside to cool.
- 3. Divide the egg yolks and reserve the whites for the meringue, making sure there is NO egg yolk in the whites. I remove the white membrane from the reserved egg whites also. Keep the egg white at room temperature.
- 4. In a microwaveable safe glass bowl, combine the pudding mix, sugar, whipped egg yolks, 1/3 cup of lemon juice, and 2/3 cup of the water. Whisk the ingredients until all is combined.
- 5. Add the remaining 5 cups of water.
- 6. Place in the microwave on full power and cook (STIRRING EVERY 3 MINUTES) for about 16-18 minutes. Note: If you use hot water it would be less cooking time. I use cold because that's the way mom wanted it done.
- 7. The pudding will be semi-thick. The pudding will thicken more as it cools.
- 8. Fill each of the pre-baked pie crusts and set aside while you make the meringue.
- 9. In a large bowl, add the reserved egg whites and beat on high just until it starts to get foamy.
- 10. Add 1 Tbsp of the sugar at a time, beating between each addition, until all the sugar is used.
- 11. Continue to beat on high until stiff peaks form in the egg whites.
- 12. Spoon half of the firm meringue onto each pie and spread out to seal the edge of the pie.
- 13. Using your spatula or spoon, tap the top of the meringue to lift up peaks on the pie.
- 14. Bake the pie on the center oven rack for 10-12 minutes @ 350F until the meringue is a golden brown.
- 15. Note: It's best if you chill this pie before cutting into it. This meringue does weep but mom never cared because the pies never lasted that long anyway... LOL.
MOM'S LEMON MERINGUE PIE
Smooth and rich; hands down the best anywhere. Good old-fashioned comfort food. This has been my dad's favorite dessert for 80 years! The rest of us love it too. For the pie shell, try my recipe 477736. Family Note: This is Mom-Mom's exact recipe.
Provided by laurenpie
Categories Pie
Time 1h
Yield 1 9 inch pie, 6 serving(s)
Number Of Ingredients 11
Steps:
- Bake the empty pie shell and remove from oven (usually bakes 7 minutes at 425 degrees).
- Lower oven temperature to 350 degrees.
- LEMON FILLING:.
- Mix cornstarch, flour, 1-1/4 cups sugar and salt in large saucepan.
- Add boiling water gradually and blend thoroughly. Cook, stirring constantly, for about 3 minutes at medium-high, until thick and clear.
- Beat egg yolks in small bowl.
- Add 1 Tbsp of the hot mixture to egg yolks and stir immediately and vigorously. Repeat 3 times. *This step keeps the eggs from cooking during the next step.
- Add egg yolk mixture to hot mixture in saucepan. Cook for 2 additional minutes, constantly stirring.
- Remove from heat. Slow stir in lemon juice, butter and lemon rind.
- Pour into cooled pie shell. Let cool.
- MERINGUE TOPPING:.
- Beat egg whites until stiff.
- Beat in 1/3 cup sugar, a little at a time. Continue beating until thick and smooth.
- Gently spoon onto cooled pie, pushing out to edges.
- Bake at 350 degrees for 12 - 15 minutes, until lightly browned.
Nutrition Facts : Calories 458.3, Fat 16.2, SaturatedFat 5.7, Cholesterol 103.2, Sodium 325, Carbohydrate 74.4, Fiber 1.3, Sugar 53.1, Protein 5.3
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