CLASSIC LEMON PIE
This is the best lemon pie ever! It is always a hit. It is a family recipe that even those who do not like lemon pie, love. A must try!
Provided by ilovefour13
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 12
Steps:
- Combine sugar, milk, butter, lemon juice, egg yolks, cornstarch, and lemon zest in a medium saucepan. Cook over medium heat, stirring constantly, until thick, 15 to 20 minutes. Remove from heat, cover, and let cool, about 30 minutes.
- Fold in sour cream; pour into the baked pie crust. Chill in the refrigerator for at least 2 hours.
- Beat egg whites, sugar, and cornstarch together in a bowl using an electric mixer until stiff peaks form. Spread meringue on top of filling, right up to the edge of the crust.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil in the preheated oven until meringue is lightly browned, 5 to 7 minutes. Serve immediately.
Nutrition Facts : Calories 378.2 calories, Carbohydrate 47.9 g, Cholesterol 107.2 mg, Fat 19.2 g, Fiber 0.3 g, Protein 5.1 g, SaturatedFat 10 g, Sodium 154.4 mg, Sugar 35.8 g
CLASSIC LEMON MERINGUE PIE
This is the one and only lemon meringue pie recipe you'll ever need. The flaky and tender from-scratch crust is worth the effort. -Lee Bremson, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball. , Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Bake at 425° for 12-15 minutes or until lightly browned., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon zest. Gradually stir in lemon juice just until combined. Pour into the crust., For meringue, in a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Transfer to a bowl; cool., Beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust., Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 444 calories, Fat 17g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 282mg sodium, Carbohydrate 68g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.
OLD FASHIONED LEMON PIE
This recipe came from a very old and dear friend, and it combines just the right amount of tartness and sweetness.
Provided by Pat
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Lemon Filling: In a double boiler, combine cornstarch, sugar, and salt. Stir in water, mixing well. Cook until mixture is thickened, stirring frequently. Remove from heat.
- Place egg yolks in a medium bowl and beat well. Slowly pour 1/2 cup of cornstarch mixture into egg yolks, whisking constantly.
- Pour egg yolk mixture back into cornstarch mixture in double boiler, continuing to whisk constantly. Return double boiler to heat and cook mixture 2 minutes longer, stirring constantly. Remove from heat.
- Stir butter or margarine, lemon juice, and lemon rind into thickened mixture. Allow mixture to cool, then pour into pie shell.
- To Make Meringue: In a large metal or glass mixing bowl, beat egg whites until foamy. Add 6 tablespoons sugar a little at a time, continuing to beat until all sugar is incorporated and whites are stiff. Spread meringue into pie shell, making sure to completely cover lemon filling.
- Bake in preheated oven for 15 minutes, just until meringue is golden brown. Chill before serving.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 48 g, Cholesterol 84.4 mg, Fat 9.7 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 4.1 g, Sodium 219.4 mg, Sugar 35.4 g
OLD-FASHIONED LEMON BUTTERMILK PIE
Steps:
- For the dough: Add the flour and salt to a food processor and pulse to combine. Add the butter and pulse until the butter forms pea-size pieces. Add the water and continue to pulse until a dough begins to come together. Press the dough into a disc and wrap in plastic wrap. Refrigerate until thoroughly chilled, at least 1 hour.
- Preheat the oven to 350 degrees F. On a lightly floured surface, roll the dough into a disk about 11 to 12 inches wide. Line the bottom of a 9-inch pie plate with the dough, then crimp the edges. Refrigerate while you make the filling.
- For the filling: Whisk together the sugar, buttermilk, eggs, egg yolk, melted butter, lemon juice, lemon zest, vanilla and salt until well blended. Sprinkle in the flour and whisk just until incorporated. Place the pie plate on a baking sheet, then pour the filling over the dough. Bake until the top is golden brown and set around the edges with a slight jiggle in the center, about 1 hour. If the crust begins to get too brown, but the filling isn't ready, cover the edges loosely with foil. Let the pie completely cool to room temperature before slicing. Serve with whipped cream.
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
OLD-FASHIONED LEMON PIE
From my mother's personal collection of pie recipes, this is a light, smooth, old-fashioned lemon pie. It has been a family favorite for many years!
Provided by homecook81
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time 3h50m
Yield 8
Number Of Ingredients 11
Steps:
- Combine graham cracker crumbs with softened butter and sugar in a bowl thoroughly using the back of a fork. Firmly pat the mixture onto the bottom and sides of a 9-inch pie pan.
- Soften gelatin in water for 5 minutes. Combine with 1/3 cup sugar, lemon juice, lemon zest, and salt in the top of a double boiler. Beat egg yolks lightly and stir into the lemon mixture. Cook over boiling water, stirring constantly, until thickened, 5 to 8 minutes. Let cool, 10 to 15 minutes.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold into the lemon filling.
- Beat egg whites with remaining sugar until stiff. Fold into the lemon filling. Pour into the prepared crust and refrigerate for 3 to 4 hours before serving.
Nutrition Facts : Calories 301.9 calories, Carbohydrate 33.4 g, Cholesterol 115.6 mg, Fat 17.5 g, Fiber 0.5 g, Protein 4.5 g, SaturatedFat 9.6 g, Sodium 204.9 mg, Sugar 25 g
OLD FASHIONED CLASSIC LEMON PIE
This pie is so easy to make. People will not believe you didn't slave over this dessert! There is 1 little secret to making this yummy Lemon Pie. Let me whisper it in your ear, but don't tell your guests the secret, ok? Shshshsh.... Buy Jello Lemon COOK and SERVE Pudding and Pie Filling. Now don't tell. Your guests will be...
Provided by Kay Skipper
Categories Pies
Time 15m
Number Of Ingredients 6
Steps:
- 1. *NOTE* DO NOT purchase Lemon Jello mix. Purchase Jello COOK and SERVE~ Lemon flavor. (Both boxes look alike.) Bake your pie shell. 400 degrees approxmately 10 to 15 minutes.
- 2. Follow the box directions for making Classic Lemon Pie. OR *I make mine in the microwave because it is faster. Here is how I do it* Using my pyrex 3 qt. casserole glass bowl, beat egg yolks and then add half cup of sugar, 1/4th cup of water and pack of lemon jello cook and serve. Thoroughly mix all together scraping down the sides of the bowl with your spatula. Add the 2 cups of water and mix again very well.
- 3. Cook on HIGH in microwave for 3 minutes and stir with spatula, making sure to scrape down the sides of your bowl. Cook again on High for 2 to 3 more minutes until center of lemon pie filling is boiling (During the boiling stage, the filling looks fluffy and is rising, not only on the sides but also in the center of the bowl.)and looking like pudding. Stir and cook another minute. The entire microwave cooking process will take no more than 5 to 6 minutes. (If you use a thicker glass mixing bowl, this will slow the process down by a minute or 2 at max.) *TIP* Always mix this filling thoroughly during the microwave cooking process to assure yourself it will not turn out lumpy. You may want to school yourself on making pie fillings in the microwave by reading the directions of my Hershey's Chocolate Pie and Mammy's Custard and my Coconut Cream Pie directions. They are all thoroughly written for microwave cooking. Once you learn how to cook pie fillings in the microwave, you'll never go back to the double boiler, stove method. :)
- 4. Follow the steps on the box to make your meringue. This stately old fashioned pie looks as though you have busted your duff making it, but we won't tell how easy it is to make~ or will we?
OLD FASHIONED LEMON MERINGUE PIE
This is a wonderful tart/sweet pie. It is amazingly easy and quick to make this from-scratch pie. Use a store bought pie crust for convenience. It needs to chill in the fridge at least 2 hours, preferably overnight. I usually try to have my meringue going while the filling is cooking so that it will be ready while the filling is still nice and hot so it doesn't seperate, but not too soon so it doesn't weep. Sometimes I make it and sometimes I don't, but either way its an amazingly delicious pie.
Provided by MommyMakes
Categories Pie
Time 35m
Yield 1 9 inch pie, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Adjust the oven rack to the middle position. Baked the pie shell until lightly golden according to package directions. Heat oven to 375 degrees F.
- In a medium saucepan (without heat), combine cornstarch, sugar, and salt. Whisk to combine. Gradually blend in 1/2 cup cold water and lemon juice until smooth. Add egg yolks, blend thoroughly. Finally, add pieces of butter.
- Stirring constantly, gradually add 1 cup boiling water. Now turn on the heat and bring mixture to a full boil, stirring gently.
- Once mixture begins to thicken, turn heat down and simmer slowly for 1 minute or until well-gelled.
- Remove from heat and stir in lemon zest.
- Pour hot mixture into cooled pie shell.
- Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and vanilla and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling while it is still hot.
- Make sure meringue completely covers filling and that it goes right up to the edge of the crust.
- Bake for 8 to 10 minutes or until meringue is golden. Remove from oven and cool on a wire rack.
- Once cooled, chill in the refrigerator until nice and cold.
Nutrition Facts : Calories 467.7, Fat 18.5, SaturatedFat 7.1, Cholesterol 141.1, Sodium 337.1, Carbohydrate 71.2, Fiber 1.4, Sugar 49.4, Protein 6
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OLD FASHIONED CREAMY LEMON PIE - THE STAY AT HOME CHEF
From thestayathomechef.com
4.7/5 (17)Total Time 1 hr 25 minsCategory DessertCalories 476 per serving
- Combine the sugar, cornstarch, milk, cream, lemon zest, and lemon juice in a medium saucepan. Cook over medium heat, stirring constantly until it begins to bubble. Continue stirring for about 2 minutes until it starts to thicken.
- Remove from heat and quickly mix a little of the mixture into the egg yolks. Whisk it rapidly and return it to the pan. Cook for an additional 90 seconds over medium heat.
- Remove from heat again and stir in butter and vanilla. Pour into prepared pie shell. Let cool for about 15 minutes and then refrigerate until completely cooled and set.
- Make the whipped cream topping by sprinkling gelatin over cold water in a small bowl. Let stand 5 minutes. Then, microwave on high for 5-10 seconds, until gelatin melts and liquid is clear.
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