Old Fashioned Lemon Meringue Pie Recipes

GRANDMA'S LEMON MERINGUE PIE

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.

OLD FASHIONED LEMON PIE

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.

CLASSIC LEMON MERINGUE PIE

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.

MY MOM'S LEMON MERINGUE PIE

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.

OLD FASHIONED LEMON MERINGUE PIE

Steps:

• Heat sugar, 4-1/2 c water, and salt to boiling.
• Meanwhile, stir 1 cup water and cornstarch together.
• Slowly add cornstarch mixture into boiling sugar water.
• Cook till thick and clear.
• Beat egg yolks and lemon juice together and slowly add to sugar mixture.
• Bring this up to a bubbly stage (1-2 min).
• Take off heat and add margarine, and stir.
• Leave it for a minute and come back to stir again, doing this every couple of minutes to allow margarine to melt and cool filling w/o allowing a skin to form. After margarine melts put a lid on the mixture till you're ready to pour into pie crusts.
• For Meringue:.
• Beat salt and egg whites till frothy, then slowly add sugar.
• Beat till stiff peaks form when you raise the beaters.
• If you are making the meringue, add a spoonful of it to pie filling, pour filling into crusts, and then spread pie to crust edge.
• Peak it using a spoon.
• Bake in 325° oven till light brown on peaks.
• Cooking time will vary--just watch it.

OLD FASHIONED LEMON MERINGUE PIE

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.

OLD-FASHIONED LEMON PIE

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.