THE BEST LEMON MERINGUE PIE
It's the stuff of dreams: a classic sweet and tart dessert with a foolproof meringue topping that won't weep! We use mostly butter in our from-scratch pie dough, but also add a little vegetable shortening as well - we found that this combination creates a crust that is both tender and flaky.
Provided by Food Network Kitchen
Categories dessert
Time 9h
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- For the pie crust: Pulse the flour, shortening, sugar, salt and vinegar in a food processor until the mixture looks like damp sand, about 10 pulses. Add the butter and pulse until you can still see large pea-sized pieces. Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough; if it doesn't hold together, add up to 3 more tablespoons ice water, 1 tablespoon at a time, until the dough holds together when pinched. Lay out a sheet of plastic wrap and dump the dough onto the plastic. Using the edges of the plastic, press the dough into a disc. Wrap tightly and refrigerate until firm, at least 1 hour and preferably overnight. (Freeze up to 2 months.)
- On a lightly floured work surface, roll the dough out into a 13-inch round. Place in a 9-inch pie dish, gently pressing the dough into the edges and letting the excess dough drape over the sides. Refrigerate for 2 hours.
- Preheat the oven to 375 degrees F.
- Trim any excess dough with a paring knife and crimp the edges decoratively or press them down with the tines of a fork. Prick the dough on the bottom all over with a fork. Place a sheet of parchment paper inside the dough and fill with pie weights or uncooked rice or beans. Bake for 10 minutes. Carefully remove the parchment and weights and bake until the crust is deep golden brown on the edges and lightly golden in the center, 10 to 12 minutes more. Let the crust cool to room temperature.
- For the filling: Whisk together the sugar, cornstarch and salt in a medium saucepan. Add the lemon juice and 1 1/2 cups water and whisk to combine. Whisk the egg yolks in a separate medium bowl. Place the sugar mixture over medium heat and cook, continuing to gently whisk, until the mixture begins to bubble and is extremely thick. Temper the eggs yolks by slowly adding half of the hot sugar mixture to the yolks while constantly whisking. Add the tempered yolks to the saucepan and return to the heat. Bring the mixture back to a simmer and cook, stirring constantly with a rubber spatula, for 1 minute. Remove from the heat and stir in the butter and lemon zest until completely melted and incorporated. Pour the filling directly into the pie crust and cover with plastic wrap pressed directly against the surface of the filling (see Cook's Note). Refrigerate while you make the meringue.
- For the meringue: Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment along with the sugar, cream of tartar and salt. Whisk together to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
- Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to make sure the meringue completely covers the filling and meets the crust all around the edges. (This will seal in the filling and help prevent weeping.) Use the offset spatula to create swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling, 1 to 2 minutes. Refrigerate the pie until the filling is completely cool and set, about 4 hours.
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 LEMON CUSTARD PIE
My mother often made this lemon pie back when we were growing up. You might say it's stood the test of time because today it's still my 75-year-old brother's favorite! The beaten egg whites give it a delicate texture and make this custard pie quite unique! It's a great way to finish off any meal. -Jeannie Fritson, Kearney, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat sugar and butter until well blended. Add egg yolks, one at a time, beating well after each addition. Add milk, flour and salt; mix well. Stir in lemon juice and zest; set aside. In a small bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture., Pour into crust. Bake until lightly browned and a knife inserted in the center comes out clean, about 1 hour. Cool on a wire rack. If desired, garnish with whipped cream, lemon and mint. Store in the refrigerator.
Nutrition Facts : Calories 315 calories, Fat 14g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 217mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
MOM'S MAGIC LEMON MERINGUE PIE
My mom made this all the time when I was young. As simplistic as it is, I can't help but love it--one of my favorites!! (I get her to make this for me instead of birthday cakes) Yummy!!
Provided by TGirl
Categories Pie
Time 20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 4
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.
MOM'S LEMON MERINGUE PIE
This is my late mother-in-law's recipe. My husband now makes it for our family and friends. He even entered it in a local pie contest and won a blue ribbon! We love the tart, lemon flavor! If you can, make it the day before serving since the taste actually improves after a day. Note: This recipe uses eggs which have not been fully cooked. Please be sure of your egg source and keep the pie refrigerated.
Provided by DesertRose15
Categories Pie
Time 35m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- FILLING:.
- Separate eggs and discard one yolk. Set aside the 3 egg whites. Mix the two remaining egg yolks with the lemon juice. Add sweetened condensed milk and grated lemon rind and mix well.
- Place graham cracker crust in the preheated oven for 5 minutes. After removing from oven, pour filling into crust and set aside.
- MERINGUE:.
- (Hint: meringue whips better and faster if whites are at room temperature).
- In a separate mixing bowl add egg whites and cream of tartar. Whip at high speed, gradually adding sugar until the meringue is stiff enough to peak. Spread meringue evenly on top of filling.
- Bake in oven for 15 minutes or until meringue is browned to your liking.
- Allow pie to cool and then keep refrigerated.
Nutrition Facts : Calories 358.4, Fat 13.6, SaturatedFat 4.9, Cholesterol 96.2, Sodium 260.3, Carbohydrate 52.9, Fiber 0.6, Sugar 43.7, Protein 7.6
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
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
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.
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