Easy Enough Creamy Lemon Meringue Pie Recipes

Steps:

• To make the filling, combine milk and sugar in a nonreactive saucepan, preferably enameled iron. Strip the zest from the lemons with a sharp vegetable peeler, making sure you remove the yellow zest but none of the white pith beneath. If you do remove some of the white pith, scrape it off the strips of zest with the point of a paring knife and discard it. Add the zest to the milk and sugar and bring to a simmer over low heat. Remove from heat and allow to steep for 5 minutes; remove the strips of zest with a slotted spoon or skimmer and discard them.
• Squeeze lemons to make 1/2 cup strained juice. Place juice in a mixing bowl and whisk in cornstarch, then yolks.
• Return milk and sugar mixture to a boil over low heat and whisk about a third of the boiling milk into the lemon juice mixture. Return remaining milk and sugar mixture to a boil once more and whisk the lemon juice and yolk mixture back into it, whisking constantly until the filling comes to a boil and thickens. Allow to boil, whisking constantly, for about 30 seconds. Remove from heat, whisk in butter and pour into a nonreactive bowl. Press plastic wrap against the surface of the filling and chill until it is approximately 75 degrees. (If you prepare the filling in advance, let it come to room temperature before proceeding.)
• Set a rack at the middle level of the oven and preheat to 350 degrees. Roll out the dough to make bottom crust and arrange in pan. Chill crust until firm.
• To bake the crust, pierce it all over with the tines of a fork at 1/2inch intervals. Line it with a disk of parchment or waxed paper and fill with cherry stones or dried beans. Bake about 20 minutes, until lightly colored. Remove paper and beans and continue baking until the crust is a deep golden brown. Cool crust on a rack.
• Spread the cooled filling evenly in the cooled crust.
• Set a rack at the middle level of the oven and preheat to 400 degrees.
• To make the meringue bring a small pan of water to a boil. Lower heat so that water simmers. Combine egg whites, sugar and salt in the bowl of the mixer or if you are using a hand whisk another heatproof bowl. Place bowl over pan of simmering water and whisk gently for about 2 minutes, until egg whites are hot (about 140 degrees) and sugar has dis solved. Whip meringue on medium speed until it has cooled and is able to hold a shape, but it should not be dry. Distribute spoonfuls of the meringue all over the top of the pie, then use the back of a spoon or a small offset metal spatula to spread the meringue evenly. It should cover the top of the pie and touch the edges of the crust all around. Here and there, bring up the surface of the meringue so that it is swirled. Place the pie on a cookie sheet and bake for about 5 to 10 minutes, until the meringue is colored evenly. Cool on a rack.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine 1 1/2 cups sugar, salt, and 1 1/2 cups water in a heavy saucepan. Place over high heat and bring to a boil. In a small bowl, mix cornstarch and 1/3 cup water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil mixture until thick and clear, stirring constantly. Remove from heat.
• In a small bowl, whisk together egg yolks and lemon juice. Gradually whisk egg yolk mixture into hot sugar mixture. Return pan to heat and bring to a boil, stirring constantly. Remove from heat and stir in grated lemon rind and butter or margarine. Place mixture in refrigerator and cool until just lukewarm.
• In a large glass or metal bowl, combine egg whites and salt. Whip until foamy. Gradually add 1/2 cup sugar while continuing to whip. Beat until whites form stiff peaks. Stir about 3/4 cup of meringue into lukewarm filling. Spoon filling into baked pastry shell. Cover pie with remaining meringue.
• Bake in preheated oven for 15 minutes, until meringue is slightly brown. Cool on a rack at for at least 1 hour before cutting.

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.

Steps:

• Squeeze juice from lemons into a medium mixing bowl. Stir in condensed milk and whipped topping. Pour into pie crust. Chill until set.

Steps:

• In a medium saucepan stir together the sugar, cornstarch and flour.
• Gradually add the water, stirring constantly.
• Cook and stir over medium-high heat until thickened and bubbly.
• Reduce heat and cook and stir 2 minutes more.
• Gradually stir about 1 cup of the hot mixture into the egg yolks.
• Pour egg yolk mixture back into remaining hot filling in saucepan.
• Bring to a gentle boil.
• Cook and stir 2 minutes more.
• Remove from heat.
• Stir in the butter or margarine and lemon peel.
• Gently stir in lemon juice.
• Prepare meringue: In large mixing bowl combine 3 egg whites, 1/2 teaspoon vanilla and 1/4 teaspoon cream of tartar.
• Beat with mixer on medium speed until soft peaks form.
• Gradually add 6 tablespoons sugar, beating the meringue until stiff and glossy peaks form and all the sugar is dissolved.
• Pour hot filling into cooled piecrust.
• Spread the meringue over the hot lemon pie filling; carefully seal all around the edge of the piecrust to prevent shrinkage.
• Bake the pie in a 350°F oven for 15 minutes.
• Cool on a wire rack for 1 hour.
• Refrigerate 3 to 6 hours before serving.

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.

Steps:

• Preheat oven to 350°F.
• In a medium bowl, beat egg yolks; stir in sweetened condenesed milk, real lemon, and rind.
• Pour into crust.
• In a small bowl, beat egg whites with cream of tartar until foamy.
• Gradually add sugar until stiff but not dry.
• Spread meringue on top of pie sealing carefully to edge of crust.
• Bake 15 minutes or until meringue is golden brown.
• Cool, chill before serving.

Steps:

• Preheat oven to 325°F.
• In a medium bowl beat egg yolks well.
• Stir in condensed milk,lemon juice, lemon peel and food coloring, if desired. This will thicken.
• Pour mixture in pie crust and bake 30 minute at 325°F.
• Preparing the meringue.
• Beat egg whites, vanilla, and cream of tarter in a large bowl with a electric mixer on medium speed until soft peaks form.
• Add sugar gradually, turning up mixer on high speed, until stiff peaks form.
• Turn oven up to 350°F.
• Spread meringue on top of hot pie filling all over the entire pie.
• Put in oven and bake another 15 minutes or until golden brown.
• Take out of oven and cool on stove or counter top for at least 1 hour.
• Place in refrigerator and chill at least 2 to 3 hours before serving.

Steps:

• For the crust and filling: Preheat the oven to 350 degrees F. Place the miniature graham cracker pie crusts on a small baking sheet. Bake until light golden and toasted, about 8 minutes. Cool completely.
• Meanwhile, heat the sugar, cornstarch, lemon zest and 1/4 cup water in a small saucepan over medium heat. Cook, whisking continuously, until the sugar dissolves and the mixture thickens, about 2 minutes. Remove from the heat.
• Whisk together the egg yolks and lemon juice in a medium bowl until smooth. While continuously whisking, slowly add the sugar syrup to the egg mixture until completely incorporated. This will temper the eggs without overcooking or scrambling them. Transfer back to the same small saucepan and return to the stove over medium heat. Cook, whisking continuously, until the mixture thickens to a pudding-like consistency, 2 to 3 minutes. Remove from the heat, then whisk in the butter and vanilla until smooth.
• Spoon the filling into the pie crusts and smooth out the tops. Place a piece of plastic wrap directly on top of each pie, pressing onto the filling so it doesn't create a "skin." Refrigerate until chilled through and completely set, at least 4 hours and up to overnight.
• For the meringue topping: Add the sugar, cream of tartar and egg white to the bowl of a stand mixer fitted with the whisk attachment and whisk to combine. Place the bowl over a small saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch, 1 to 2 minutes. Transfer the bowl to the mixer and whisk on medium-high speed until stiff peaks form, 5 to 6 minutes. Whisk in the vanilla until combined. Transfer to a piping bag fitted with a medium star tip.
• Remove the plastic wrap from the pies. Pipe the meringue evenly on top of each pie in a circular motion to create a large rosette, making sure to cover the filling completely. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling, 1 to 2 minutes.

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.