Pams 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.

MINI LEMON MERINGUE PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat the 3 yolks in a bowl until smooth; set aside.
• Whisk 3/4 cup of sugar with cornstarch and flour in a saucepan until thoroughly mixed; beat in the water, lemon juice, and lemon zest. Bring the mixture to a boil over medium heat; reduce heat to a simmer. Add the egg yolks and butter, and mix with the whisk until the filling is smooth and thickened; remove from heat. Spoon the hot lemon filling into the mini graham cracker crusts.
• Beat the egg whites in a metal or glass bowl with 1/4 cup of sugar and the almond extract with an electric mixer until the meringue is fluffy and holds stiff peaks, 1 to 2 minutes. Top each lemon pie with about 1 inch of the meringue and spread into decorative swirls and peaks with a spatula. Cover all the lemon filling with meringue.
• Bake in preheated oven until the meringue is lightly golden brown with darker brown peaks and swirls, about 10 minutes. Allow to cool before serving.

LEMON MERINGUE PIE

Steps:

• THE PIE FILLING:.
• Preheat oven to 400°.
• In small bowl, beat egg yolks with fork.
• In 2-quart saucepan, mix sugar,salt,and cornstarch.
• gradually stir in water and lemon juice.
• Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• Immediately stir at least half of hot mixture into egg yolks and butter. stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in lemon peel, Pour into pie crust.
• THIS IS THE MERINGUE:.
• Mix thoroughly cornstarch and sugar in a saucepan.
• Gradually stir in water , making a smooth runny paste.
• Bring water to a boil over mediun heat, while stirring briskly. Boil for 15 seconds and remove from heat and cover.
• In a clean glass or metal bowl beat the egg whites until foamy.
• Add vanilla and cream of tartar.
• Very gradually beat in sugar.
• Beat on high speed untiil the peaks are very stiff and glossy but not dry.
• Reduce the speed to very low and beat in the cornstarch paste one teaspoon at a time.
• When all the paste is incorporated, increase tthe speed tomedium and beat beat for 10 seconds.
• Spread over Lemon Meringue filling Pie.
• Bake for 8 -12 minutes at 400°.
• Let cool completely on rack before refrigerating or eating.

PAM'S LEMON MERINGUE PIE

Steps:

• In pot, cook 1 C sugar, cornstarch and water.
• Cook until smooth.
• Add egg yolks slowly, stirring constantly until boiling (about 1 minute).
• Remove from heat and add juice and margarine.
• Allow to cool and add to pie shell.
• Beat egg white until foamy, then add 1/3 C sugar and continue beating until stiff peaks form.
• Bake in 350 degree oven for 15-20 minutes, or until meringue is nicely browned.

LEMON MERINGUE PIE

Steps:

• Mix 1 1/4 cups sugar and 6 TBS cornstarch together in the top of a double boiler.
• Add the two cups of water.
• combine egg yolks with lemon juice and beat until well mixed.
• Add to the previously mixted sugar cornstarch and water.
• Cook over boiling water until thick--- about 25 minutes (I use a heavy cast aluminum pan with a low heat. I don;t like cooking with double boiler) I stir conntinuously with a wire wisk until thickened.
• Turn heat off.
• Add butter, vinegar, and lemon extract and stir till thoroughly blended and butter is melted.
• Pour mixture into 9-inch pie shell and let cool.
• Cover with Meringue and brown in oven.
• NEVER FAIL MERINGUE Blend 4 TBS cornstarch and the 2 TBS of cold water in a sauce pan.
• Add 1/2 cup boiling water and cook stirring until clear and thickened.
• Let stand until COMPLETELY COLD.
• With electric beater at high speed, beat egg whites until foamy.
• Gradually add 6 TBS sugar and beat until stiff but not dry.
• This is the part that was hardest for me cause you just have to use your own judgement.
• If the peaks stand straight up when you lift the beaters it is too much.
• You want the peaks to lift up when you take the beaters out and then gentlyfold over on the tops.
• Kinda like a soft serve ice cream cone.
• Turn mixer to low speed, add salt and vanilla.
• Gradually beat in cold cornstarch mixture.
• Turn mixer to high again and beat well.
• Spread meringue over cooled pie filling.
• Bake at 350* for 12 minutes or until top is browned.

LEMON MERINGUE PIE

Steps:

• Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing the filling., In a saucepan, combine sugar, cornstarch and salt. Stir in water. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 additional minutes. Gradually stir in 1 cup of hot filling to egg yolks; return to saucepan. Bring to a boil. Cook, stirring constantly, for 2 minutes. Remove from heat. Stir in butter, lemon juice and zest. Pour hot filling into pastry shell., For meringue, beat egg whites, vanilla and cream of tartar in a bowl at medium speed until soft peaks form. Add sugar gradually, 1 tablespoon at a time, beating on high until stiff and glossy. Immediately spread over pie, sealing edges to pastry. , Bake until meringue is golden, 12-15 minutes. Cool. Store in refrigerator.

THE ULTIMATE LEMON MERINGUE PIE

Steps:

• Make pie shell: Mix flour, sugar and salt in a food processor, by pulsing a few times.
• Scatter the frozen butter pieces over flour mixture.
• Pulse in 1-second pulses about 5 times to mix in butter.
• Add frozen shortening; pulsing in 1-second pulses until mixture resembles cornmeal with pieces about the size of peas.
• Slowly add ice water through the processor feed tube, with motor running, one tbsp at a time.
• When dough forms a ball, stop processing.
• It should take about 2 or 3 tbsp of ice water to reach this stage.
• Shape dough into a ball in your flour coated hands, and then flatten into a 4 inch wide disk.
• Flour disk and wrap in plastic.
• Refrigerate at least 30 minutes.
• Generously coat your work surface or pastry sheet with a little flour and about 1/4 cup graham cracker crumbs.
• Place dough on floured surface, coat with some flour and graham cracker crumbs, and roll into a 9-inch disk.
• Lift, coat surface with more graham and flour, turn dough, add more graham and flour on top, and roll out to a 13 inch disk.
• Place into a 9 inch pie pan, and finish edges.
• Refrigerate crust until firm, about 30 minutes.
• Prick dough with a fork to prevent bubbling up in the oven.
• While the oven is pre-heating to 375, put pie crust in freezer.
• Bake at 375 for 20- 25 minutes, checking occasionally to make sure it's browning evenly and not bubbling up.
• Lemon Filling: Whisk sugar, cornstarch, and salt together in a large, nonreactive saucepan.
• Add egg yolks, then immediately but gradually whisk in 1 1/2 cups water.
• Bring mixture to a simmer over medium heat, whisking regularly, 8- 10 minutes, until thickened.
• Remove from heat, whisk in zest, then juice, and finally butter.
• Keep warm until meringue is made.
• Meringue topping: Mix cornstarch and 1/3 cup water in a small saucepan.
• Bring to a simmer, whisking occasionally until thickened.
• Remove from heat when translucent and thickened.
• Preheat oven to 325.
• In a large mixing bowl, mix cream of tartar and sugar together.
• Beat egg whites with whip attachment of mixer until frothy. Add vanilla.
• Beat in sugar mixture, 1 tbsp at a time.
• Then drop in cornstarch mixture, 1 tbsp at a time until stiff peaks form.
• Pour warm lemon filling into pie crust.
• Distribute meringue evenly over the top, starting with the edges, and then the middle.
• Make sure it attaches to the crust.
• Lifting with the back of the spoon, create peaks in the meringue.
• Bake until golden brown, about 20 minutes.
• Cool completely before serving.