Magic Lemon Pie Recipes

Steps:

• Preheat oven to 325 degrees F.
• For the crust: In a mixing bowl, stir together the graham cracker crumbs and sugar until combined. Then, stir in the melted butter. Press the mixture firmly into a 9-inch pie plate and set aside.
• For the filling: In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks, reserving the whites for the meringue. Pour the mixture into the crust.
• For the meringue: Beat the egg whites and cream of tartar in a medium bowl with an electric mixer until soft peaks form, then add the sugar and whip until peaks are stiff.
• Spread the meringue over the pie and seal to the edge of the crust. Bake until the meringue browns slightly, 15 to 20 minutes. Chill for at least 2 hours before serving.

Steps:

• 1. Preheat oven to 325 F
• 2. In medium sized mixing bowl, blend milk, lemon juice, lemon peel, and yolks until thickened. Turn into pie shell and set aside
• 3. Meringue: Whip the whites with cream of tartar until they hold a soft peak. Gradually whip in sugar (one Tbsp at a time) Continue whipping until the whites hold a firm peak.
• 4. Pile onto pie filling and seal to the inside edge of pie shell. Swirl the top as desired -- but don't play in it or let it sit too long because it will begin to "weep."
• 5. Immediately place in a 325 F oven and bake until golden brown (about 15 minutes). Cool before serving.
• 6. For those who don't want to eat raw eggs these are alternate directions found on another recipes: 1. Beat egg yolks; whisk in lemon rind, sweetened condensed milk and lemon juice. Pour into prepared crust. 2. Bake in preheated 325°F (160°C) oven for 25 minutes. Remove from oven. Increase oven temperature to 350°F (180°C). 3. Beat egg whites with cream of tartar until foamy; gradually add sugar beating until stiff peaks form but not dry. Spread meringue on top of hot pie, sealing carefully to edge of crust. 4. Return to oven and bake for 10 minutes or until meringue is golden brown. Cool. Chill before serving, if desired.

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.

Steps:

• Preheat the oven to 350 degrees F. Make the crust: In a mixing bowl, stir together the graham cracker crumbs, sugar and butter until fully combined. Press the mixture firmly into a 9-inch pie plate. Set aside.
• Make the filling: In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks. Pour into the crust. Make the meringue: Beat the egg whites and cream of tartar in a medium bowl with an electric hand mixer until soft peaks form. Gradually beat in the sugar until stiff peaks form. Spread the meringue over the pie and seal the edge of the crust. Bake 15 to 20 minutes, or until the meringue browns slightly. (Be sure to watch the pie while it's baking. Meringue can burn quickly.) Let cool slightly on a rack, then chill in the refrigerator at least 2 hours before serving.

Steps:

• Preheat oven to 325 degrees.
• In bowl combine sweetened milk, lemon juice, lemon rind or extract and egg yolks stir till it thickens. Pour in chilled pie crust.
• In bowl beat egg whites with tartar on high speed till soft peaks form. Gradually beat in sugar on med. speed 1 tbs. at a time. Beat 4 minutes or till stiff glossy peaks form.
• Spread over pie carefully sealing to edge.
• Bake 12-15 minutes till browned. Cool.

Steps:

• Thoroughly mix crust ingredients and pack into a nine inch pie pan.
• Bake at 375 degrees for 10 minutes and put aside to cool.
• Reduce oven temperature to 325 degrees.
• In a mixing bowl, combine condensed milk, lemon juice, lemon zest and egg yolks.
• Stir until mixture thickens.
• Pour into cooled crust.
• Add cream of tartar to the egg whites and beat until almost stiff.
• Add sugar gradually, beating until stiff and glossy but not dry.
• Pile lightly on pie filling.
• Bake at 325 until lightly browned, about 15 minutes.
• Cool thoroughly.
• Hint: try to get the crust thickness very even and not too thick.

Steps:

• Blend milk, juice, and yolks until thick (5 minutes or so).
• Pour into pie shell.
• In clean bowl, beat egg whites with sugar to taste until thick (stiff peaks).
• Cover pie with meringue.
• Bake at 350 until meringue is browned slightly.
• (5-10 minutes).
• Chill and serve.