Strawberry Lemon Meringue Pie Recipes

STRAWBERRY LEMON MERINGUE PIE

Strawberry Lemon Meringue Pie image

If you like lemon meringue pie you'll love this summer strawberry twist!! Simply layer slices of fresh strawberries over our easy lemon filling, top with meringue and bake -

Provided by Chef mariajane

Categories Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

3 eggs
1 (300 ml) can eagle brand sweetened condensed milk (regular or low-fat)
1/2 cup lemon juice
1 tablespoon lemon zest
9 inches baked pastry shells or 9 inches prepared graham pie shells
2 cups strawberries, sliced
1/4 teaspoon cream of tartar
1/4 cup sugar

Steps:

Preheat oven to 325°F.
Beat egg yolks. Whisk in sweetened condensed milk, lemon juice and lemon zest. Pour into prepared crust.
Bake in preheated oven 25 minutes. Remove from oven. Increase oven temperature to 350°F.
Place sliced strawberries over baked filling.
Beat egg whites with cream of tartar until foamy; gradually add sugar, beating until stiff peaks form, but not dry. Spread meringue on top of strawberries, sealing carefully to edge of crust.
Return to oven and bake for 10 minutes or until meringue is golden brown. Cool. Chill before serving, if desired,.

Nutrition Facts : Calories 333.6, Fat 13.8, SaturatedFat 5, Cholesterol 94.9, Sodium 207.1, Carbohydrate 46.3, Fiber 1.2, Sugar 33.5, Protein 7.7

GRANDMA'S LEMON MERINGUE PIE

Grandma's Lemon Meringue Pie image

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

Ingredients

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

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

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