THE BEST LEMON MERINGUE PIE
It's the stuff of dreams: a classic sweet and tart dessert with a foolproof meringue topping that won't weep! We use mostly butter in our from-scratch pie dough, but also add a little vegetable shortening as well - we found that this combination creates a crust that is both tender and flaky.
Provided by Food Network Kitchen
Categories dessert
Time 9h
Yield 8 to 10 servings
Number Of Ingredients 18
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.
GRANDMA'S LEMON MERINGUE PIE
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
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
WORLD'S BEST LEMON PIE
Mother's pies were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, but in summer the order of the day was this lemon pie recipe-so light and refreshing! -Phyllis Kirsling, Junction City, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.
Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.
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
More about "favorite lemon pie recipes"
THE JUDDS - RECIPE - THE BEST LEMON PIE - OPRAH.COM
From oprah.com
LUSCIOUS LEMON CREAM PIE RECIPE - PILLSBURY.COM
From pillsbury.com
OUR BEST LEMON PIE RECIPES WILL MAKE YOUR CITRUS …
From southernliving.com
Occupation EditorPublished Apr 23, 2020Author Jenna Sims
- Lemon Chiffon Pie. Recipe: Lemon Chiffon Pie. While you can use a store-bought crust for this chiffon pie, it's a good opportunity to try making our Single-Crust Pie Pastry Dough from scratch.
- Best-Ever Lemon Meringue Pie. Recipe: Best-Ever Lemon Meringue Pie. A light and fluffy meringue topping is the perfect complement for a tangy citrus filling.
- Shaker Lemon Pie. Recipe: Shaker Lemon Pie. Serve this pie warm and top with homemade vanilla ice cream for a dessert that is the ideal final course to any meal.
- Lemon-Buttermilk Icebox Pie. Recipe: Lemon-Buttermilk Icebox Pie. This icebox pie can be enjoyed with or without the Lemon-Blueberry topping.
- Zesty Lemon Pie. Recipe: Zesty Lemon Pie. This zesty pie can be made up to two days ahead of time, just wait to add the whipped cream and garnishes until just before serving.
- Lemon-Lime Meringue Pie. Recipe: Lemon-Lime Meringue Pie. Citrus lovers can get the best of both worlds with this cross between lemon meringue pie and Key lime pie.
- Lemon Meringue Ice-Cream Pie. Recipe: Lemon Meringue Ice-Cream Pie. From the vanilla wafer crust to the meringue topping, every bite of this layered beauty will be delightful on a hot summer afternoon.
- Strawberry-Lemon-Buttermilk Icebox Pie. Recipe: Strawberry-Lemon-Buttermilk Icebox Pie. Strawberries and lemons are a match made in heaven, especially when served in a homemade gingersnap crust.
- Mango-Lemon-Buttermilk Icebox Pie. Recipe: Mango-Lemon-Buttermilk Icebox Pie. Mango is an unexpected but welcome addition to this chilled summer pie.
- No-Bake Lemon Icebox Pie. Recipe: No-Bake Lemon Icebox Pie. We can't give you an easier pie than this. With just 15 minutes of hands-on time, our gingersnap-crusted confection is a wonder for those craving a little lemon treat in a flash.
THE BEST REAL LEMON PIE RECIPE - SUGAR AND CHARM
From sugarandcharm.com
4.9/5 (12)Total Time 8 hrs 40 minsCategory DessertCalories 192 per serving
LEMON MERINGUE PIE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
TOP 41 BEST LEMON PIE RECIPE FROM SCRATCH RECIPES
From alhikmahfm.dixiesewing.com
FAVORITE VEGAN LEMON PIE - BOHEMIAN VEGAN KITCHEN
From bohemianvegankitchen.com
Лимонний пиріг. LEMON PIE. Дуже смачний та простий пиріг
From youtube.com
BEST EASY ARIZONA SUNSHINE LEMON PIE RECIPE (BLENDER PIE)
From thetastytip.com
LEMON PIE - ALLRECIPES
From allrecipes.com
15 PORK AND APPLE PIE RECIPE - SELECTED RECIPES
From selectedrecipe.com
EASY SOURDOUGH PIE CRUST - BREADS AND SWEETS
From breadsandsweets.com
THE LOVELIEST LEMON PIE RECIPES | TASTE OF HOME
TOP 40 BEST LEMON CURD PIE RECIPE RECIPES
From newburysynthesis.afphila.com
BOB HOPE'S FAVORITE LEMON PIE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
BEST HOMEMADE LEMON PIE FILLING RECIPE • THE THREE SNACKATEERS
From threesnackateers.com
17 BEST VEGAN LEMON DESSERTS FOR SPRING - INSANELY GOOD
From insanelygoodrecipes.com
THE VERY BEST LEMON PIE RECIPE | RECIPECRITIC
From recipecritic.pages.dev
LEMON POUND CAKE - THE BEST LEMON POUND CAKE RECIPE
From dessertsonadime.com
BEST-EVER LEMON MERINGUE PIE RECIPE - SOUTHERN LIVING
From southernliving.com
MELON BALL LEMON LIME FRUIT SALAD | THEBESTDESSERTRECIPES.COM
From thebestdessertrecipes.com
LEMON PIE (EASY & DELICIOUS) - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
FLAGSHIP APPLE PIE – BEECHER'S HANDMADE CHEESE
From beechershandmadecheese.com
MOM’S FAMOUS LEMON MERINGUE PIE - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
You'll also love