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
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
MOM'S LEMON MERINGUE PIE
Lemon Meringue Pie is one of my all-time favorites. Smooth, tart lemon filling with light and fluffy meringue that melts in your mouth. The best lemon pie you will ever taste!
Provided by Emily Walker
Categories Dessert
Time 35m
Number Of Ingredients 12
Steps:
- In a medium-sized saucepot, bring sugar, cornstarch, salt, water, and lemon peel to a boil, stirring constantly.
- Remove from heat and mix in with wire whip 4 egg yolks. Return to heat for 1 minute stirring constantly. Remove from heat and whisk in 3 T. butter, then ½ c. lemon juice.
- Pour into pie crust and cool.
Nutrition Facts : Calories 401 kcal, Carbohydrate 69 g, Protein 5 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 109 mg, Sodium 237 mg, Fiber 1 g, Sugar 51 g, ServingSize 1 serving
LEMON MERINGUE PIE RECIPE
You will love the delicious homemade pie crust and the light and fluffy meringue on top.
Provided by Momma Cyd
Categories Dessert
Time 1h32m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 472 kcal, Carbohydrate 71 g, Protein 6 g, Fat 19 g, SaturatedFat 6 g, TransFat 2 g, Cholesterol 130 mg, Sodium 290 mg, Fiber 1 g, Sugar 51 g, ServingSize 1 serving
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 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
My mother made everything from scratch. She didn't use a box, or a can of anything. Her lemon pie was no exception... made only with real lemons. My aunt always used mom's recipe and told stories of how she could walk out in her yard and pick fresh lemons to make it.
Provided by Katrina Freed
Categories Pies
Number Of Ingredients 14
Steps:
- 1. Prepare a pie shell using your favorite pie crust recipe. Prick sides and bottom with a fork and bake 10 minutes, then cool and set aside
- 2. Beat egg yolks in a small bowl and set aside
- 3. In a medium sized sauce pan, mix cornstarch and sugar then gradually stir in water. Cook over medium heat, stirring constantly until mixtures thickens and boils. Boil and stir one minute
- 4. Immediately stir half of the hot mixture into the small bowl of egg yolks, then pour contents of bowl back into sauce pan and stir. Boil and stir for 2 minutes
- 5. Remove from heat and stir in the rest of the ingredients for the filling
- 6. Pour filling into prepared pie crust
- 7. Beat egg whites and cream of tartar with electric mixer on high speed until foamy
- 8. Beat in sugar one tablespoon at a time
- 9. Continue beating until egg whites peak and turn glossy
- 10. Beat in vanilla
- 11. Spoon meringue over pie filling making sure to seal it all the way to the edge of the crust completely covering filling.
- 12. using a teaspoon make decorative peaks in the meringue as desired
- 13. Bake at 400 degrees for 8 - 12 minutes until meringue is light brown.
- 14. Remove from oven and allow to cool for two hours
- 15. Cover and refrigerate until serving time
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 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.
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