SIMPLY SWEET LEMON MERINGUE PIE
I have always had trouble with my lemon pie filling separating and becoming runny, causing the crust to get soggy. This pie is thickened with a combination of cornstarch and flour and it holds together beautifully. Not only that, but it tastes great!
Provided by Marie
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 332, Fat 12.7, SaturatedFat 4.5, Cholesterol 102, Sodium 247.4, Carbohydrate 50.8, Fiber 0.5, Sugar 34.9, Protein 4.7
MY MOM'S LEMON MERINGUE PIE
This is my mother's lemon meringue pie recipe and it is one of my all time favorite desserts. You can add a bit more lemon zest if you want it to be more tart! Don't let pie cool before putting on meringue.
Provided by CollinW
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 1h55m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 350.5 calories, Carbohydrate 51 g, Cholesterol 86.4 mg, Fat 13.6 g, Fiber 0.9 g, Protein 7.7 g, SaturatedFat 5.1 g, Sodium 205.6 mg, Sugar 39.7 g
LITTLE LEMON MERINGUE PIES
These whimsical pies are elegant and perfectly-textured -- they've got a buttery, crisp-tender crust that'll stand up to tangy-creamy curd, and the meringue holds its shape even overnight!
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Beat the butter in a medium bowl with an electric mixer on medium-high speed until smooth. Add the sugar and salt and continue to beat until evenly combined. Scrape down the sides of the bowl, then beat in the egg yolk. Add half of the flour, beating until just crumbly. Scrape down the bowl again; add the remaining flour and the sour cream, beating just until the dough is evenly moistened. Turn the dough out onto a lightly floured work surface and knead lightly to bring it together.
- Roll the dough between 2 generously floured sheets of waxed or parchment paper into a circle about 1/4-inch thick. Refrigerate for 1 hour.
- Cut out six 4 1/2-inch rounds using an inverted bowl or round cookie cutter. Place a round in each cup of a nonstick standard 6-cup muffin tin and use a small shot glass or your fingers to press each round into the corners and about halfway up the sides for a snug fit. Freeze the dough in the muffin tin for 15 to 30 minutes.
- Position a rack in the lower third of the oven and preheat to 325 degrees F. Spray the outside of 6 standard muffin liners with cooking spray and place 1 on top of each dough cup. Fill with dried beans or pie weights. Bake until the crusts are just brown around the edges, 25 to 30 minutes. Cool for about 1 minute; then carefully remove the muffin liners and baking beans. Return the muffin tin to the oven and continue baking until the crusts are cooked through and evenly browned, 15 to 20 minutes more. Cool slightly, then carefully remove the crusts from the muffin tin and cool completely on a rack.
- Combine the sugar, cornstarch and egg yolks in a nonreactive saucepan. Cook over medium-low heat, whisking constantly, until the mixture is smooth and the sugar dissolves, about 1 minute. Add the lime juice and lemon zest and juice and continue to cook, whisking constantly, until the mixture is as thick as sour cream and is just about to simmer, 3 to 4 minutes. (Take care to stir into the sides of the saucepan so that all the curd thickens evenly.)
- Strain through a fine-mesh strainer into a bowl. Whisk in the butter a little at a time, until smooth. Stir occasionally until cool. (Setting the bowl in a larger bowl of ice will speed this up.). Fill each tartlet with 1 1/2 tablespoons of the cool lemon filling.
- Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's bowl above the water. Whisk together the sugar, egg whites, cream of tartar and salt in the bowl by hand. Set the bowl above the boiling water and heat, whisking, until the mixture is hot to the touch (135 degrees F) and the sugar dissolves, 1 to 2 minutes. Transfer the bowl to the mixer fitted with the whisk attachment and beat the whites at medium-high speed until they hold soft peaks. Increase the speed to high and continue to beat to make a stiff, cool meringue, about 10 minutes. Dollop or pipe on top of the filling.
- Just before serving, brown the merinque with a kitchen blow torch. (Alternatively, preheat the broiler to high. Set the pies on a baking sheet and place under the broiler until the meringue is evenly toasted, about 2 minutes.) Serve immediately or refrigerate until ready to serve.
- For Busy Bakers:
- They can be refrigerated for up to 2 days These also freeze wonderfully! They can be assembled and frozen up to 1 week in advance. Defrost for 20 minutes before broiling the tops and serving.
- To make ahead in stages:
- - The crusts can be made, baked and frozen up to 2 weeks.
- - The curd can be made up to 3 days in advance and refrigerated.
- - The meringue can be made up to 1 day in advance and refrigerated.
ICEBOX LEMON PIE WITH MERINGUE
This cooling pie is the perfect dessert after a spicy or robust meal.
Provided by Alexander Smalls
Categories Dessert Summer Pie Lemon Soufflé/Meringue Peanut Free Tree Nut Free Vegetarian
Number Of Ingredients 10
Steps:
- For the crust:
- Preheat the oven to 300°F. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until the crumbs are evenly moistened. Press the mixture into the bottom and sides of a 9-inch pie tin.
- For the filling:
- Cover and chill the egg whites. In a medium bowl, combine the egg yolks, lemon juice, and condensed milk. Mix well and pour over the graham cracker crust.
- Bake until stiff, about 30 minutes. Let cool to room temperature, then chill for at least 3 hours or up to overnight.
- When ready to assemble the pie, preheat the oven to 350°F.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on high speed. With the mixer running, gradually add the sugar and beat until stiff peaks form.
- Spread the meringue over the pie filling.
- Bake until the meringue is golden brown, about 12 minutes. Let cool for 30 minutes, then chill for 30 minutes before serving.
TENNESSEE WILLIAMS'S LEMON ICEBOX PIE
Categories Food Processor Citrus Egg Dessert Bake Freeze/Chill Thanksgiving Vanilla Fall Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 pie
Number Of Ingredients 12
Steps:
- In a food processor, finely crush vanilla wafers. Melt butter for flavor (not sweet butter). Pour vanilla wafers and melted butter into a pie plate and shape into a pie shell with your fingers.
- In a large bowl, mix lemon juice, condensed milk, and egg yolk. Pour mixture into pie plate. In another bowl, beat egg whites* with cream of tartar, vanilla extract, and sugar until stiff white peaks form. Pour over pie and top with freshly grated lemon rind.
- Bake in oven at moderate heat just long enough for meringue to brown, about 20 minutes. Cool to room temperature and put in the refrigerator until ice-cold. The result, as Tennessee Williams always said, "is good enough to slap your Mama."
- *If salmonella is a concern in your area, we suggest using a powdered egg white substitute.
MINI LEMON MERINGUE PIES
These are just perfect for a light dinner party dessert! And totally simple. You could also fill with lemon curd, or Top N Fill for a caramel twist. I think this is from the Sydney Morning Herald?
Provided by Chickee
Categories Pie
Time 36m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 220°C.
- Cut a dozen 10cm circles from pastry and line a 12-hole non-stick muffin tin. Prick the bases and chill for 30 minutes.
- Bake for 10 minutes until lightly golden, then cool.
- Whisk yolks, condensed milk, zest and juice in a bowl and set aside to thicken.
- In another bowl, beat whites to form soft peaks.
- Gradually add sugar, still beating, until you have a thick and glossy "meringue".
- Spoon the lemon filling into the pastry cases and top each with meringue, creating little peaks by drawing the spoon up.
- Bake for 6 minutes or until lightly browned. Cool before serving.
Nutrition Facts : Calories 309.4, Fat 14, SaturatedFat 4.7, Cholesterol 42.3, Sodium 215, Carbohydrate 41.2, Fiber 1.2, Sugar 26.8, Protein 5.6
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