WORLD'S BEST LEMON MERINGUE PIE
I grew up amid the citrus groves of Southern California in the '50s. On summer afternoons we kids would take a nap in the lemon grove, sun warming us, bees buzzing overhead. This pie tastes like my dreams there!
Provided by Larkabug
Categories Pie
Time 35m
Yield 1 pie
Number Of Ingredients 12
Steps:
- In saucepan, mix sugar, cornstarch, and salt; blend in water.
- Stir, while bringing to a boil over medium heat; cook and stir until thick, about 5 minutes.
- Remove from heat.
- Stir a small amount of hot mixture into egg yolks; return to hot mixture.
- Bring to boiling and cook one minute, stirring constantly.
- Remove from heat.
- Add lemon peel and butter.
- Slowly stir in 1/3 cup lemon juice.
- Cool to lukewarm; pour into cooled pastry crust.
- MERINGUE:.
- Beat egg whites with 1 teaspoon lemon juice to soft peaks.
- Gradually add 6 tablespoons sugar, beating until stiff peaks form and ALL the sugar has dissolved (test with fingers).
- Spread over filling, SEALING to edges of pastry to avoid shrinking.
- Bake in moderate oven (350 degrees Fahrenheit) 12 to 15 minutes or until meringue is golden brown.
- Cool pie thoroughly.
Nutrition Facts : Calories 2998.7, Fat 95.4, SaturatedFat 33.9, Cholesterol 559.1, Sodium 1499.6, Carbohydrate 517, Fiber 7.4, Sugar 378.3, Protein 29.8
MAGIC LEMON MERINGUE PIE
Steps:
- Preheat the oven to 350 degrees F. Make the crust: In a mixing bowl, stir together the graham cracker crumbs, sugar and butter until fully combined. Press the mixture firmly into a 9-inch pie plate. Set aside.
- Make the filling: In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks. Pour into the crust. Make the meringue: Beat the egg whites and cream of tartar in a medium bowl with an electric hand mixer until soft peaks form. Gradually beat in the sugar until stiff peaks form. Spread the meringue over the pie and seal the edge of the crust. Bake 15 to 20 minutes, or until the meringue browns slightly. (Be sure to watch the pie while it's baking. Meringue can burn quickly.) Let cool slightly on a rack, then chill in the refrigerator at least 2 hours before serving.
NEVER-EVER-FAIL MERINGUE
Some people find it hard to make a good meringue like some people find it hard to make a good pastry shell. I am enclosing this recipe for the ones who need to make it without too many problems encountered.
Provided by Carol
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Blend cornstarch and cold water in a saucepan. Add boiling water, and cook until thick and clear. Cool completely.
- Beat egg whites till foamy. Gradually beat in sugar, beating until stiff and glossy. Add salt and vanilla, and slowly beat in cold cornstarch mixture. Beat quickly for several minutes. Spread meringue on filled, cooled 9-inch pie.
- Bake pie at 350 degrees F (175 degrees C) for 10 minutes until tips of meringue begin to brown.
Nutrition Facts : Calories 47.7 calories, Carbohydrate 10.4 g, Protein 1.4 g, Sodium 21.5 mg, Sugar 9.5 g
NEVER FAIL MERINGUE
Make and share this Never Fail Meringue recipe from Food.com.
Provided by Vnut-Beyond Redempt
Categories Pie
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Blend cornstarch and cold water in saucepan. Add boiling water.
- Cook, stirring until clear and thickened. Let stand until cold. With electric beater on high speed, beat egg whites until foamy.
- Gradually, add sugar; beat until stiff but not dry. Turn mixer to low speed; add soda and vanilla.
- Gradually, beat in cold cornstarch mixture. Raise mixer again to high speed; beat well. Spread meringue over cooled pie filling.
- Bake at 350 degrees for at least 10 minutes
ANN LANDER'S BEST LEMON MERINGUE PIE (WITH NEVER-FAIL MERINGUE)
One of the best recipes for lemon meringue pie! If you want a sky-high meringue, like the ones you see in bakery's, just use 6 egg whites (save yolks for another recipe), and double the sugar....I just use the same amount of cornstarch/water mixture when I use 6 egg whites. Prep time does not include making the meringue/cornstarch mixture. I have even made this pie using a graham cracker crust (the graham crust goes very well if topping with whip cream or Cool Whip), also if you prefer a very tart lemon pie add in another 2-3 tablespoons of fresh lemon juice. I most always prepare the crust and then fill with the filling the night before and let it thicken in the fridge overnight then top with the meringue the following day. Also in place of the meringue, I have many times topped it with Cool Whip or whipped cream, it it excellent that way also. Which ever way you choose to make it, it is a wonderful lemon pie recipe. *NOTE* if you are worried about scorching the bottom of the pan, then you can also make the filling in the microwave, here's how...in a large 8-cup microwave-safe bowl whisk together the sugar and cornstarch, add in all the remaining ingredients whisk to combine and microwave on HIGH for about 8 minutes (might take longer or less time) removing three times to whisk, make certain to cook the filling until hot, bubbly and thickened, then add in the 2 tsp vinegar and 3 tablespoons butter, this method works well and no scorched pans!
Provided by Kittencalrecipezazz
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a double boiler, or a heavy bottomed saucepan, mix sugar and cornstarch together; add in the 2 cups COLD water.
- In a small cup/bowl,combine the egg yolks with lemon juice, and the yellow food colouring; whisk until well mixed.
- Add to the sugar cornstarch mixture; whisk until mixed.
- Cook and mix/whisk until mixture thickens (about 6-7 minutes, do not over-boil mixture or it will not set properly), if you are making in a saucepan, be careful not to scorch the bottom of the pan, a double-boiler is definitely recommended for this.
- Remove from heat.
- Add/mix in the lemon extract, butter and vinegar; stir thoroughly.
- Pour the lemon mixture into cooled pie shell; set aside to make meringue.
- To make meringue:.
- Blend/whisk the cornstarch and cold water in a small saucepan.
- Add in boiling water, and cook, stirring until clear and thickened.
- Let mixture stand until COMPLETELY COLD.
- With an electric mixer at high speed, beat the egg whites until foamy.
- Gradually add in sugar, and beat until stiff but not dry.
- Turn mixer to low speed; add in pinch salt and vanilla.
- Gradually beat in the cold cornstarch mixture.
- Turn mixer again to high; beat well.
- Spread/pile meringue over cooled pie filling, making certain to seal the meringue to the baked crust.
- Set oven to 350°F, and bake for 10 minutes, or until the meringue is lightly browned.
Nutrition Facts : Calories 348.5, Fat 11, SaturatedFat 5, Cholesterol 82.2, Sodium 177.6, Carbohydrate 59.8, Fiber 0.3, Sugar 45.4, Protein 3
FOOLPROOF MERINGUE
Until I received this recipe, I never could master the art of meringue. Now I can whip it up perfect every time.
Provided by BELLWITCH1031
Categories Desserts Frostings and Icings
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- In a large glass or metal mixing bowl, combine egg whites, vanilla and lemon extract. Beat until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely.
- To bake: Preheat oven to 350 degrees F (175 degrees C.) Bake pie in the preheated oven for 10 to 15 minutes, or until golden brown.
Nutrition Facts : Calories 31.7 calories, Carbohydrate 6.4 g, Protein 1.4 g, Sodium 20.8 mg, Sugar 6.4 g
ANN LANDERS' BEST-EVER LEMON PIE AND MERINGUE
I got a lot of these. I bought tons of recipe boxes from an auction. They are all hand written cards. I just love celebrity recipes.
Provided by Cookin In Texas
Categories Pie
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Mix sugar and cornstarch together in the top of a double boiler.
- Add the two cups of water. And combine the egg yolks with the lemon juice and beat until mixed well.
- Add to the rest of the sugar mix.
- Cook over boiling water until thick around 25 minutes.
- Now add the lemon extract, butter and vinegar and stir thoroughly.
- Pour mixture into a deep 9-inch pie shell, and let cool.
- Cover with meringue, and brown in oven.
- MERINGUE:.
- Mix cornstarch and water in a saucepan.
- Add the boiling water and cook stirring until thickened.
- Let sit until cold.
- With electric mixer on high speed, beat the egg whites until foamy.
- Slowly add sugar, and beat until stiff.
- Lower mixer speed then add salt and vanilla extract.
- Gradually beat in cold cornstarch mixture.
- Turn mixer back up to high and beat well. Spread meringue over cooled pie filling. Bake at 350°F for 10 minutes or until top is lightly browned.
Nutrition Facts : Calories 489.5, Fat 17.8, SaturatedFat 6.9, Cholesterol 109.7, Sodium 327.9, Carbohydrate 78.1, Fiber 1.2, Sugar 54.8, Protein 5
NEVER-FAIL MERINGUE
Make and share this Never-Fail Meringue recipe from Food.com.
Provided by Bren in LR
Categories Pie
Time 40m
Yield 1 pie meringue
Number Of Ingredients 7
Steps:
- Blend cornstarch and cold water in a saucepan. Add 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 sugar and beat until STIFF, but not dry.
- Turn mixer to low speed, add salt and vanilla. Gradually beat in cold cornstarch mixture.
- Turn mixer again to high speed and beat well.
- Spread meringue over cooled pie filling. Bake at 350 degrees for about 10 minutes till golden.
Nutrition Facts : Calories 412, Fat 0.2, Sodium 326.5, Carbohydrate 85.2, Fiber 0.1, Sugar 77.8, Protein 10.8
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- In a 2- to 3-quart pan, mix 1 1/4 cups sugar with 6 tablespoons cornstarch and salt. Whisk in 1/2 cup cold water, lemon peel, and lemon juice, blending thoroughly. Whisk in the egg yolks. Add the butter and whisk in 1 1/2 cups boiling water.
- Set pan over medium-high heat and stir with a flexible spatula until mixture boils, about 7 minutes. Reduce heat to medium and stir filling 1 minute more.
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