Moms Lemon Meringe Pie Recipes

Steps:

• For the pie crust: Pulse the flour, shortening, sugar, salt and vinegar in a food processor until the mixture looks like damp sand, about 10 pulses. Add the butter and pulse until you can still see large pea-sized pieces. Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough; if it doesn't hold together, add up to 3 more tablespoons ice water, 1 tablespoon at a time, until the dough holds together when pinched. Lay out a sheet of plastic wrap and dump the dough onto the plastic. Using the edges of the plastic, press the dough into a disc. Wrap tightly and refrigerate until firm, at least 1 hour and preferably overnight. (Freeze up to 2 months.)
• On a lightly floured work surface, roll the dough out into a 13-inch round. Place in a 9-inch pie dish, gently pressing the dough into the edges and letting the excess dough drape over the sides. Refrigerate for 2 hours.
• Preheat the oven to 375 degrees F.
• Trim any excess dough with a paring knife and crimp the edges decoratively or press them down with the tines of a fork. Prick the dough on the bottom all over with a fork. Place a sheet of parchment paper inside the dough and fill with pie weights or uncooked rice or beans. Bake for 10 minutes. Carefully remove the parchment and weights and bake until the crust is deep golden brown on the edges and lightly golden in the center, 10 to 12 minutes more. Let the crust cool to room temperature.
• For the filling: Whisk together the sugar, cornstarch and salt in a medium saucepan. Add the lemon juice and 1 1/2 cups water and whisk to combine. Whisk the egg yolks in a separate medium bowl. Place the sugar mixture over medium heat and cook, continuing to gently whisk, until the mixture begins to bubble and is extremely thick. Temper the eggs yolks by slowly adding half of the hot sugar mixture to the yolks while constantly whisking. Add the tempered yolks to the saucepan and return to the heat. Bring the mixture back to a simmer and cook, stirring constantly with a rubber spatula, for 1 minute. Remove from the heat and stir in the butter and lemon zest until completely melted and incorporated. Pour the filling directly into the pie crust and cover with plastic wrap pressed directly against the surface of the filling (see Cook's Note). Refrigerate while you make the meringue.
• For the meringue: Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment along with the sugar, cream of tartar and salt. Whisk together to combine. Place the bowl over a 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. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
• Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to make sure the meringue completely covers the filling and meets the crust all around the edges. (This will seal in the filling and help prevent weeping.) Use the offset spatula to create swirls and peaks in the meringue. 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. Refrigerate the pie until the filling is completely cool and set, about 4 hours.

Steps:

• In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture forms coarse crumbs the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until flour mixture is moistened and can be pressed into a ball.
• Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is cold.
• Heat oven to 450°F. With floured rolling pin, roll pastry on lightly floured surface into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate, or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork to prevent puffing. Bake 13 to 15 minutes or until light brown; cool on cooling rack.
• Reduce oven temperature to 350°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix 1 1/2 cups sugar and the cornstarch; gradually stir in 1 1/2 cups water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• Immediately stir with whisk at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Return to boiling; boil and stir constantly 2 minutes; remove from heat. Stir in butter, lemon zest and lemon juice with whisk. Cover and keep warm.
• In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; scrape side of bowl occasionally. Continue beating until stiff, glossy peaks form and sugar is completely dissolved. Beat in vanilla. Pour hot lemon filling into baked pie shell. Immediately drop spoonfuls of meringue onto hot lemon filling, and carefully spread meringue to cover top completely, spreading to edge of crust to prevent shrinkage or weeping.
• Bake 20 to 25 minutes or until meringue is browned and temperature reaches 160°F. Cool on cooling rack 1 hour. Refrigerate about 4 hours or until filling is set. Store loosely covered in refrigerator.

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:

• 1. TO MAKE FILLING: Mix sugar, salt, cornstarch. Add water and lemon juice. Cook over medium heat stirring with a whisk until thick and clear.
• 2. Place egg yolks in a small bowl and very gradually whisk in 1/2 cup of hot sugar mixture. Go slowly so yolks do not cook. Then slowly 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. Add butter and cool a bit. Pour into pie shell.
• 3. TO MAKE MERINGUE: With mixer beat egg whites until frothy; gradually add sugar, continuing to beat until stiff peaks form. Add vanilla. Spoon on top of lemon pie filling, making peaks if you like and spreading to crust edge to seal filling in. Bake at 325 degrees for 15 to 18 minutes, until meringue is nicely browned.
• 4. NOTE: Depending on the color you like for the filling you may add a bit of yellow food coloring along with the vanilla.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Beat sweetened condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl until smooth; pour into pie crust.
• Beat egg whites with an electric mixer in a glass or metal bowl until foamy. Gradually add sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks; spoon onto the pie to cover completely.
• Bake pie in preheated oven until the tips of the topping begin to brown, about 3 minutes.

Steps:

• 1. Prepare a pie shell using your favorite pie crust recipe. Prick sides and bottom with a fork and bake 10 minutes, then cool and set aside
• 2. Beat egg yolks in a small bowl and set aside
• 3. In a medium sized sauce pan, mix cornstarch and sugar then gradually stir in water. Cook over medium heat, stirring constantly until mixtures thickens and boils. Boil and stir one minute
• 4. Immediately stir half of the hot mixture into the small bowl of egg yolks, then pour contents of bowl back into sauce pan and stir. Boil and stir for 2 minutes
• 5. Remove from heat and stir in the rest of the ingredients for the filling
• 6. Pour filling into prepared pie crust
• 7. Beat egg whites and cream of tartar with electric mixer on high speed until foamy
• 8. Beat in sugar one tablespoon at a time
• 9. Continue beating until egg whites peak and turn glossy
• 10. Beat in vanilla
• 11. Spoon meringue over pie filling making sure to seal it all the way to the edge of the crust completely covering filling.
• 12. using a teaspoon make decorative peaks in the meringue as desired
• 13. Bake at 400 degrees for 8 - 12 minutes until meringue is light brown.
• 14. Remove from oven and allow to cool for two hours
• 15. Cover and refrigerate until serving time

Steps:

• 1. Thaw 2 pre-made 9" deep dish pie shells (or you can make your own crusts) and using a fork prick the shell all around, so the crust doesn't puff up during the baking time.
• 2. Bake the pie shells in a pre-heated 400° oven for 10-12 minutes until lightly browned; set aside to cool.
• 3. Divide the egg yolks and reserve the whites for the meringue, making sure there is NO egg yolk in the whites. I remove the white membrane from the reserved egg whites also. Keep the egg white at room temperature.
• 4. In a microwaveable safe glass bowl, combine the pudding mix, sugar, whipped egg yolks, 1/3 cup of lemon juice, and 2/3 cup of the water. Whisk the ingredients until all is combined.
• 5. Add the remaining 5 cups of water.
• 6. Place in the microwave on full power and cook (STIRRING EVERY 3 MINUTES) for about 16-18 minutes. Note: If you use hot water it would be less cooking time. I use cold because that's the way mom wanted it done.
• 7. The pudding will be semi-thick. The pudding will thicken more as it cools.
• 8. Fill each of the pre-baked pie crusts and set aside while you make the meringue.
• 9. In a large bowl, add the reserved egg whites and beat on high just until it starts to get foamy.
• 10. Add 1 Tbsp of the sugar at a time, beating between each addition, until all the sugar is used.
• 11. Continue to beat on high until stiff peaks form in the egg whites.
• 12. Spoon half of the firm meringue onto each pie and spread out to seal the edge of the pie.
• 13. Using your spatula or spoon, tap the top of the meringue to lift up peaks on the pie.
• 14. Bake the pie on the center oven rack for 10-12 minutes @ 350F until the meringue is a golden brown.
• 15. Note: It's best if you chill this pie before cutting into it. This meringue does weep but mom never cared because the pies never lasted that long anyway... LOL.

Steps:

• Preheat oven to 350.
• FILLING:.
• Separate eggs and discard one yolk. Set aside the 3 egg whites. Mix the two remaining egg yolks with the lemon juice. Add sweetened condensed milk and grated lemon rind and mix well.
• Place graham cracker crust in the preheated oven for 5 minutes. After removing from oven, pour filling into crust and set aside.
• MERINGUE:.
• (Hint: meringue whips better and faster if whites are at room temperature).
• In a separate mixing bowl add egg whites and cream of tartar. Whip at high speed, gradually adding sugar until the meringue is stiff enough to peak. Spread meringue evenly on top of filling.
• Bake in oven for 15 minutes or until meringue is browned to your liking.
• Allow pie to cool and then keep refrigerated.

Steps:

• Bake the empty pie shell and remove from oven (usually bakes 7 minutes at 425 degrees).
• Lower oven temperature to 350 degrees.
• LEMON FILLING:.
• Mix cornstarch, flour, 1-1/4 cups sugar and salt in large saucepan.
• Add boiling water gradually and blend thoroughly. Cook, stirring constantly, for about 3 minutes at medium-high, until thick and clear.
• Beat egg yolks in small bowl.
• Add 1 Tbsp of the hot mixture to egg yolks and stir immediately and vigorously. Repeat 3 times. *This step keeps the eggs from cooking during the next step.
• Add egg yolk mixture to hot mixture in saucepan. Cook for 2 additional minutes, constantly stirring.
• Remove from heat. Slow stir in lemon juice, butter and lemon rind.
• Pour into cooled pie shell. Let cool.
• MERINGUE TOPPING:.
• Beat egg whites until stiff.
• Beat in 1/3 cup sugar, a little at a time. Continue beating until thick and smooth.
• Gently spoon onto cooled pie, pushing out to edges.
• Bake at 350 degrees for 12 - 15 minutes, until lightly browned.