Simply Sweet Lemon Meringue Pie Recipes

LEMON MERINGUE PIE

Steps:

• Preheat oven to 425F. Fit a large piece of aluminum foil into a 9″ pie plate. Remove the foil and set both aside.
• Sift the flour twice, then whisk in the salt and create a well in the center.
• Pour in the oil, then milk and stir everything together. If the dough seems too dry, add 1-2 tbsp of milk.
• Once the dough starts to form, finish working it by gently kneading it on a sheet of wax paper.
• Roll out between 2 sheets of wax paper. Remove the top sheet of wax paper. Use the bottom sheet to lift and flip the dough onto the pie plate. Fit the crust onto the plate and finish the edges as desired.
• Place the foil on top and fill 2/3 of the way full with pie weights.
• Bake for 10-15 minutes until the edges start to brown. Grab the foil by all 4 corners, lift and remove.
• Poke the bottom of the crust haphazardly with the tines of a fork. Place back in the oven and bake for another 5 minutes or until the bottom looks dry. Remove from oven and set aside. Reduce oven to 350F.
• In a large saucepan, toss together the sugar and cornstarch. Whisk in the water, egg yolks, and lemon juice. Bring to a gentle boil over the stovetop while whisking constantly. Continue to cook for another minute until thick and translucent.
• Remove from heat and stir in the butter and lemon zest.
• Pour the hot filling into your partially baked pie crust. Set aside somewhere to keep warm.
• Beat the egg whites and cream of tartar on low speed until soft peaks form.
• Add in the vanilla and increase the speed to medium. Slowly add in the sugar, 1 tablespoon at a time. Increase the speed to medium-high and continue beating just until glossy and stiff peaks form.
• Spoon the meringue on top of the filling and spread to the edges, making sure to touch the crust. This will help prevent the meringue from shrinking. Spread and mound the rest of the meringue in the center to create a dome. Use the back of a spoon to create some dramatic swirls if desired.
• Bake for 15-20 minutes until golden. Cool to room temperature, then chill in the fridge uncovered for 2 hours to firm up. Serve immediately or carefully cover until ready to serve. Best to enjoy the day it's made.

SIMPLY SWEET LEMON MERINGUE PIE

Steps:

• In a medium saucepan, whisk together 1 c sugar, flour, cornstarch and salt.
• Stir in water and lemon juice.
• Cook over medium high heat, stirring constantly until mixture comes to a boil.
• Stir in butter.
• Place egg yolks in a small bowl and gradually whisk in 1/2 cup of the hot mixture.
• Whisk egg yolk mixture back into remaining sugar mixture.
• Bring to a boil and continue to cook, stirring constantly until thick.
• Remove from heat.
• Let cool slightly then pour into baked pie crust.
• Preheat oven to 350 degrees.
• For meringue, whip 4 egg whites until foamy.
• Add 6 T sugar gradually and continue to beat until stiff peaks form.
• Spread meringue over pie, sealing edges at the crust.
• Bake at 350 degrees for 10 minutes or until meringue is golden brown.

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.