Grandmas Lemon Meringue Pie Recipes

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CLASSIC LEMON MERINGUE PIE

This is the one and only lemon meringue pie recipe you'll ever need. The flaky and tender from-scratch crust is worth the effort. -Lee Bremson, Kansas City, Missouri

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 20



Classic Lemon Meringue Pie image

Steps:

  • In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball. , Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Bake at 425° for 12-15 minutes or until lightly browned., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon zest. Gradually stir in lemon juice just until combined. Pour into the crust., For meringue, in a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Transfer to a bowl; cool., Beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust., Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 444 calories, Fat 17g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 282mg sodium, Carbohydrate 68g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.

1-1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1 to 3 tablespoons cold water
FILLING:
1-1/4 cups sugar
1/4 cup cornstarch
3 tablespoons all-purpose flour
1/4 teaspoon salt
1-1/2 cups water
3 large egg yolks, lightly beaten
2 tablespoons butter
1-1/2 teaspoons grated lemon zest
1/3 cup lemon juice
MERINGUE:
1/2 cup sugar, divided
1 tablespoon cornstarch
1/2 cup cold water
4 large egg whites
3/4 teaspoon vanilla extract

MARTHA'S LEMON MERINGUE PIE

Zest and juice plump lemons to make a curd that fills this classic lemon meringue pie. The tart lemon filling paired with pillows of soft meringue are a guaranteed hit no matter where you take this pie -- even if it's just a weeknight dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 7



Martha's Lemon Meringue Pie image

Steps:

  • Preheat oven to 350 degrees. Fit a homemade or store-bought pie crust into a 9-inch pie plate; line crust with parchment paper and fill with dried beans or pie weights. Bake until crust is lightly browned, about 45 minutes. Carefully lift and remove paper with pie weights and let crust cool.
  • Prepare Lemon Curd through step 1. Whisk together 1 cup cold water and 1/4 cup cornstarch add to lemon mixture along with butter in step 2 and continue as directed. Do not chill curd; pour directly into cooled crust and smooth top. Refrigerate until chilled and set, 3 hours (or up to 1 day).
  • Preheat oven to 350 degrees. In a large bowl, combine egg whites, sugar and salt. Using an electric mixer, beat on medium-high until stiff peaks form. Pile meringue on pie, making sure it touches the crust all around. Bake until meringue begins to brown, 8 to 10 minutes.

Nutrition Facts : Calories 459 g, Fat 24 g, Protein 7 g

Homemade or store-bought pie crust
Easy Lemon Curd
1 cup cold water
1/4 cup cornstartch
8 large eggs, whites only
2/3 cups sugar
1/4 teaspoon coarse salt

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



Grandma's Lemon Meringue Pie image

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

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crusts, baked
4 egg whites
1/4 cup white sugar
1/4 teaspoon cream of tartar

GRANDMA'S LEMON MERINGUE PIE

Grandma Rusche left of with so many wonderful memories and would bake the most wonderful pies I've ever had. Sadly the only one that I know of that she "kind of shared"; or came close to sharing was this Lemon Meringue. She gave me ingredients - and "kind of amounts" and I took that and several recipes I found that included those items as well as the instructions and I've written it here as best I could from what she gave me and I think it comes pretty close with it's tart lemon filling and mile high meringue. One of the big things she always said was you always had to leave at least one seed in the filling, not sure if she said it was for flavor or luck - but hey; I ALWAYS leave ONE seed in as not taking any chances with Grandma's Lemon Pie"

Provided by Bonnie G 2

Categories     Pie

Time 40m

Yield 1 9" Pie, 8 serving(s)

Number Of Ingredients 14



Grandma's Lemon Meringue Pie image

Steps:

  • Lemon Filling:.
  • Whisk the egg yolks in a medium bowl and set aside.
  • In a medium-sized saucepan, add 6 Tbsp cornstarch, 1 1/3 cup sugar, 1/4 teaspoon salt, and 1 1/2 cups water, and whisk to combine. Bring to a boil on medium heat, whisking constantly. Let simmer for a minute or two until the mixture begins to thicken.
  • Once the cornstarch mixture has thickened up well (consistency of Cream of Wheat) remove from heat. Take a spoonful of the cornstarch mixture and whisk it into the beaten egg yolks to temper the yolks. Continue to whisk in spoonfuls of the cornstarch mixture until you've used about half of the cornstarch mixture.
  • Then add the egg yolk mixture back to the pot with the cornstarch. Return to a boil, on medium to medium high heat, stirring constantly. Cook 3 to 4 minutes. (The starch will keep the eggs from curdling.).
  • Remove from heat and stir in the lemon juice, lemon zest, and butter.
  • Preheat oven to 325°F.
  • Meringue:.
  • In a small saucepan, whisk together 1 Tbsp cornstarch and 1/3 cup of cold water until the cornstarch dissolves.
  • Heat on medium heat and whisk until the mixture bubbles and thickens. Remove from heat and set aside.
  • Whisk together 1/2 cup plus 2 tablespoons of sugar and 1/4 teaspoon of cream of tartar, set aside.
  • Place egg whites and 1/2 teaspoon vanilla extract in the bowl of your mixer. Start beating the egg whites on low speed and gradually increase the speed to medium.
  • Once the egg whites are frothy, add in the sugar and cream of tartar, a spoonful at a time. Beat until the egg whites forming soft peaks.
  • Add the gelled cornstarch water mixture a spoonful at a time, as you continue to beat the egg whites. Increase the speed to high and continue to beat until the egg whites have formed stiff peaks.
  • Filling Pie Shell:.
  • I have not included a pie crust recipe as never got that from Grandma and to this day have not been able to make one to her standards so I use pre-made crusts that I pre-bake according to instructions on the box. I'm STILL trying unsuccessfully; to find the skill or recipe to even come close to her perfect pie crust.
  • Heat the lemon filling again, until it is bubbling hot.
  • Pour the hot filling into the pre-baked pie shell.
  • With a spatula to spread the meringue mixture evenly around the pie making sure to seal to the edges of the pie shell.
  • With the back of a spoon create peaks all over the meringue.
  • Bake for 20 minutes at 325°F, until the meringue is golden brown.
  • Cool completely to room temperature. If the pie is even remotely warm when you cut into it, the lemon base may be runny.

Nutrition Facts : Calories 279, Fat 5.8, SaturatedFat 2.9, Cholesterol 122.9, Sodium 140.3, Carbohydrate 54, Fiber 0.2, Sugar 46.4, Protein 4

5 large egg yolks
6 tablespoons cornstarch
1 1/3 cups sugar
1/4 teaspoon salt
1 1/2 cups water
1/2 cup lemon juice
2 teaspoons lemon zest
2 tablespoons butter
1 tablespoon cornstarch
1/3 cup cold water
1/4 teaspoon cream of tartar (can use vinegar instead of cream of tartar, see method instructions)
1/2 cup plus 2 tablespoons granulated sugar
5 large egg whites (room temperature)
1/2 teaspoon vanilla extract

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