GRANDMAS BEST-EVER LEMON MERINGUE PIE
This was my grandmothers recipe I had to go through her notes and try to decipher what she meant I have made this a lot since so I must have done it right. Enjoy
Provided by Linda Smith
Categories Pies
Time 1h
Number Of Ingredients 13
Steps:
- 1. Combine sugar, 1 1/2 cups water and salt in saucepan; heat to boiling.
- 2. Mix cornstarch and 1/2 cup water to make smooth paste; add to boiling mixture gradually, stirring constantly; cook until thick and clear. Remove from heat.
- 3. Combine egg yolks and lemon juice stir into thickened mixture.
- 4. Return to heat and cook, stirring constanly Until mixture bubbles again.
- 5. Remove from heat. Stir in butter and lemon peel (zest)
- 6. Cover and cool until lukewarm.
- 7. For Meringue
- 8. add salt to egg whites; beat until frothy.
- 9. Gradually add 1/2 cup sugar, beating until glossy peaks are formed.
- 10. Stir 2 rounded tablespoons of meringue into lukewarm filling.
- 11. Pour filling into cool pie shell, pile remaining meringue on top and spread lightly over filling' spreading evenly to edge of crust
- 12. Bake in slow oven 325 degrees about 15 minutes or until lightly browned.
- 13. Cool on rack at least 1 hour before cutting.
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
CLASSIC LEMON PIE
This is the best lemon pie ever! It is always a hit. It is a family recipe that even those who do not like lemon pie, love. A must try!
Provided by ilovefour13
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 12
Steps:
- Combine sugar, milk, butter, lemon juice, egg yolks, cornstarch, and lemon zest in a medium saucepan. Cook over medium heat, stirring constantly, until thick, 15 to 20 minutes. Remove from heat, cover, and let cool, about 30 minutes.
- Fold in sour cream; pour into the baked pie crust. Chill in the refrigerator for at least 2 hours.
- Beat egg whites, sugar, and cornstarch together in a bowl using an electric mixer until stiff peaks form. Spread meringue on top of filling, right up to the edge of the crust.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil in the preheated oven until meringue is lightly browned, 5 to 7 minutes. Serve immediately.
Nutrition Facts : Calories 378.2 calories, Carbohydrate 47.9 g, Cholesterol 107.2 mg, Fat 19.2 g, Fiber 0.3 g, Protein 5.1 g, SaturatedFat 10 g, Sodium 154.4 mg, Sugar 35.8 g
GRANDMA'S LEMON CHIFFON PIE IN MERINGUE CRUST (PASSOVER)
Makes enough for 2 pies. I totally guessed the time. Read all the instuctions and make your own guess. The way this recipe was written was a little confusing. I hope I deciphered my Grandmother's handwritting and the meaning of her instructions accurately!
Provided by Oolala
Categories Dessert
Time 1h30m
Yield 2 pies, 12-16 serving(s)
Number Of Ingredients 11
Steps:
- For the crusts: Beat egg whites with salt and vinegar and add sugar until thick.
- Spread into 2 greased pie pans and bake for 45 minutes at 300 degrees F. Cool.
- For Pies: Dissolve the gelatin in 4 cups cold water.
- In a double boiler, heat the dissolved gelatin solution with the lemon rind and lemon juice until it reaches a custard-like consistency and then let it cool down.
- Meanwhile beat the egg whites with the sugar and salt until stiff.
- Fold the egg mixture into the cooled gelatin mix.
- Gently fill the pie crusts with the pie mixture and chill.
Nutrition Facts : Calories 147.6, Sodium 333.5, Carbohydrate 30.2, Fiber 0.1, Sugar 29.5, Protein 7.8
GRANDMA'S LEMON PIE
This recipe comes from my Grandma Mapel, a true country woman from Iowa. Growing up to me meant going to Grandma's house on the farm and eating the best food ever. Her lemon pie is tops!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven temperature to 350°., In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir 1 cup of hot filling into egg yolks; return all to pan stirring constantly. , Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Stir in butter. Gently stir in lemon juice, vinegar and extract. Pour hot filling into pastry shell. , For meringue, combine water and cornstarch in a saucepan until smooth. Cook and stir until thickened and clear, about 2 minutes. , Meanwhile, in a large bowl, beat the egg whites, vanilla and salt on medium speed until stiff peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually add cornstarch mixture, beating well on high. Immediately spread evenly over hot filling, sealing edges to crust, Bake at 350° until meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 378 calories, Fat 13g fat (6g saturated fat), Cholesterol 96mg cholesterol, Sodium 186mg sodium, Carbohydrate 61g carbohydrate (41g sugars, Fiber 0 fiber), Protein 3g protein.
GRANDMA'S LEMON MERINGUE PIE
Make and share this Grandma's Lemon Meringue Pie recipe from Food.com.
Provided by pammyowl
Categories Dessert
Time 40m
Yield 1 9
Number Of Ingredients 12
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 and cream of tartar 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 2528.3, Fat 99.8, SaturatedFat 35.4, Cholesterol 725.1, Sodium 1986.1, Carbohydrate 379.8, Fiber 10.5, Sugar 254, Protein 38.3
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- Beat egg whites on medium-high until soft peaks form. Slowly stream in remaining 1/4 cup sugar and beat until stiff peaks form. Fold egg white mixture into chilled lemon mixture in 3 additions, waiting until each addition is incorporated before adding the next. Pour filling into pie crust and refrigerate until set, about 2 hours or overnight.
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