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
LEMON MERINGUE PIE EASY DEEP DISH
A delicious buttery crust , and a creamy lemon filling flavored with a dash of lemon zest topped with a luscious meringue make this deep dish lemon meringue pie a real treat. Super easy to make , light and fragrant with lemons it makes a wonderful dessert.
Provided by mkef35
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Mix flour,butter,powdered sugar and salt in a bowl.
- incorporate butter in flour mix well.
- add water.
- mix well.
- knead gently into a bowl.
- place on a lightly floured surface and roll out to fit your pie pan.
- press into your pan ,flute the edges pierce the bottom and sides with a fork well.
- bake in oven at 420 degrees for 15 to 20 minutes or until lightly golden brown.
- in a large pot add 2 cups of water ,3/4 of a cup freshly squeezed lemon juice,1 dash of finely grated lemon zest,1 cup of sugar,3 egg yolks and 10 tablespoons of corn starch.
- whisk well with a wire whisk.
- turn on heat to medium and continue stirring with a whisk till mixtures thickens and just starts to bubble then remove from flame whisk in 2 tablespoons butter and let cool stirring occasionally.
- when the custard filling is cool and the pie shell are cool, fill the pie shell with the custard and spread evenly.
- in a chilled bowl whisk three egg whites until lightly foamy.
- add some 1/4 sugar and 1/8 of a teaspoon of salt and continue whisking until light peaks stay on your whisk.
- spoon or pipe on top of the pie.
- bake in oven at 420 degrees or till meringue is lightly golden brown on top.
- chill thoroughly before serving.
MOM'S 5-STAR LEMON MERINGUE PIE
I received this recipe from my mom who has always been an awesome baker. It's very easy and so, so good. Once you make it, you'll be making it over and over again! Enjoy!
Provided by freteluco
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 23m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Beat sweetened condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl until smooth; pour into pie crust.
- Beat egg whites with an electric mixer in a glass or metal bowl until foamy. Gradually add sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks; spoon onto the pie to cover completely.
- Bake pie in preheated oven until the tips of the topping begin to brown, about 3 minutes.
Nutrition Facts : Calories 544.3 calories, Carbohydrate 79.2 g, Cholesterol 187 mg, Fat 19.9 g, Fiber 0.1 g, Protein 13.9 g, SaturatedFat 8.6 g, Sodium 334.2 mg, Sugar 67 g
SOUTH AFRICAN STYLE LEMON MERINGUE PIE
My own variation on the very popular South African style of Lemon Meringue Pie. Has a biscuit base, delicious tart lemon filling and fluffy meringue. I worked out the recipe based on others I'd found and trying to approximate the pie I remembered from my childhood! Can be made either as two big pies (shallow 20cm, or in theory one deep pie with lots of meringue!) or a series of smaller ones in muffin or cupcake cases.
Provided by Meri Williams
Categories Tarts
Time 35m
Yield 2 pies (or 20+ cupcake-sized mini pies, 15 muffin-si, 16 serving(s)
Number Of Ingredients 6
Steps:
- Crush the digestive biscuits (putting them in a freezer bag and attacking them with a rolling pin works well).
- Melt the butter and add it to the crumbs. The mix should pack well.
- Pack it down to less than 1cm thick in the base of either a large tin or dish, or in cupcake or muffin cases in a muffin or cupcake tin.
- Preheat the oven to 150 degrees Celsius
- Separate the eggs.
- Beat the yolks with the juice of the 3 lemons and the zest of one of the lemons, until white and frothy.
- Add the can of condensed milk and beat until fully integrated and "gloopy".
- Spoon a layer of lemon mix atop the biscuit base(s).
- Beat the egg whites until soft peaks form, then slowly add caster sugar. When ready, the meringue should be at the firm peak stage and lovely and glossy.
- Spoon meringue over the lemon mixture.
- Bake for 15 mins at 150 degrees C or until the meringue is gold on top.
Nutrition Facts : Calories 184.1, Fat 7.8, SaturatedFat 4.3, Cholesterol 58.2, Sodium 140.7, Carbohydrate 26.5, Fiber 0.9, Sugar 17.6, Protein 4.3
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