My Moms Lemon Meringue Pie Recipes

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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Press pie crust into a pie plate.
• Mix sweetened condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl; pour into pie crust.
• Bake in the preheated oven for 25 minutes.
• Five minutes before pie is done, beat egg whites and cream of tartar together in a bowl using an electric mixer on high speed until foamy. Slowly add sugar to egg white mixture and continue beating until meringue forms stiff peaks, about 5 minutes.
• Remove pie from oven and increase temperature to 350 degrees F (175 degrees C). Spread meringue onto warm pie, making sure meringue goes all the way to the edges creating a seal. Using the back of a spoon, dab the meringue and pull up, creating peaks across the pie.
• Bake in the oven for 15 minutes. Let cool to room temperature for 1 hour and store in the refrigerator.

Steps:

• Preheat oven to 350.
• FILLING:.
• Separate eggs and discard one yolk. Set aside the 3 egg whites. Mix the two remaining egg yolks with the lemon juice. Add sweetened condensed milk and grated lemon rind and mix well.
• Place graham cracker crust in the preheated oven for 5 minutes. After removing from oven, pour filling into crust and set aside.
• MERINGUE:.
• (Hint: meringue whips better and faster if whites are at room temperature).
• In a separate mixing bowl add egg whites and cream of tartar. Whip at high speed, gradually adding sugar until the meringue is stiff enough to peak. Spread meringue evenly on top of filling.
• Bake in oven for 15 minutes or until meringue is browned to your liking.
• Allow pie to cool and then keep refrigerated.

Steps:

• Bake the empty pie shell and remove from oven (usually bakes 7 minutes at 425 degrees).
• Lower oven temperature to 350 degrees.
• LEMON FILLING:.
• Mix cornstarch, flour, 1-1/4 cups sugar and salt in large saucepan.
• Add boiling water gradually and blend thoroughly. Cook, stirring constantly, for about 3 minutes at medium-high, until thick and clear.
• Beat egg yolks in small bowl.
• Add 1 Tbsp of the hot mixture to egg yolks and stir immediately and vigorously. Repeat 3 times. *This step keeps the eggs from cooking during the next step.
• Add egg yolk mixture to hot mixture in saucepan. Cook for 2 additional minutes, constantly stirring.
• Remove from heat. Slow stir in lemon juice, butter and lemon rind.
• Pour into cooled pie shell. Let cool.
• MERINGUE TOPPING:.
• Beat egg whites until stiff.
• Beat in 1/3 cup sugar, a little at a time. Continue beating until thick and smooth.
• Gently spoon onto cooled pie, pushing out to edges.
• Bake at 350 degrees for 12 - 15 minutes, until lightly browned.

Steps:

• Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat sugar and butter until well blended. Add egg yolks, one at a time, beating well after each addition. Add milk, flour and salt; mix well. Stir in lemon juice and zest; set aside. In a small bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture., Pour into crust. Bake until lightly browned and a knife inserted in the center comes out clean, about 1 hour. Cool on a wire rack. If desired, garnish with whipped cream, lemon and mint. Store in the refrigerator.

Steps:

• 1. Prepare a pie shell using your favorite pie crust recipe. Prick sides and bottom with a fork and bake 10 minutes, then cool and set aside
• 2. Beat egg yolks in a small bowl and set aside
• 3. In a medium sized sauce pan, mix cornstarch and sugar then gradually stir in water. Cook over medium heat, stirring constantly until mixtures thickens and boils. Boil and stir one minute
• 4. Immediately stir half of the hot mixture into the small bowl of egg yolks, then pour contents of bowl back into sauce pan and stir. Boil and stir for 2 minutes
• 5. Remove from heat and stir in the rest of the ingredients for the filling
• 6. Pour filling into prepared pie crust
• 7. Beat egg whites and cream of tartar with electric mixer on high speed until foamy
• 8. Beat in sugar one tablespoon at a time
• 9. Continue beating until egg whites peak and turn glossy
• 10. Beat in vanilla
• 11. Spoon meringue over pie filling making sure to seal it all the way to the edge of the crust completely covering filling.
• 12. using a teaspoon make decorative peaks in the meringue as desired
• 13. Bake at 400 degrees for 8 - 12 minutes until meringue is light brown.
• 14. Remove from oven and allow to cool for two hours
• 15. Cover and refrigerate until serving time

Steps:

• 1. Thaw 2 pre-made 9" deep dish pie shells (or you can make your own crusts) and using a fork prick the shell all around, so the crust doesn't puff up during the baking time.
• 2. Bake the pie shells in a pre-heated 400° oven for 10-12 minutes until lightly browned; set aside to cool.
• 3. Divide the egg yolks and reserve the whites for the meringue, making sure there is NO egg yolk in the whites. I remove the white membrane from the reserved egg whites also. Keep the egg white at room temperature.
• 4. In a microwaveable safe glass bowl, combine the pudding mix, sugar, whipped egg yolks, 1/3 cup of lemon juice, and 2/3 cup of the water. Whisk the ingredients until all is combined.
• 5. Add the remaining 5 cups of water.
• 6. Place in the microwave on full power and cook (STIRRING EVERY 3 MINUTES) for about 16-18 minutes. Note: If you use hot water it would be less cooking time. I use cold because that's the way mom wanted it done.
• 7. The pudding will be semi-thick. The pudding will thicken more as it cools.
• 8. Fill each of the pre-baked pie crusts and set aside while you make the meringue.
• 9. In a large bowl, add the reserved egg whites and beat on high just until it starts to get foamy.
• 10. Add 1 Tbsp of the sugar at a time, beating between each addition, until all the sugar is used.
• 11. Continue to beat on high until stiff peaks form in the egg whites.
• 12. Spoon half of the firm meringue onto each pie and spread out to seal the edge of the pie.
• 13. Using your spatula or spoon, tap the top of the meringue to lift up peaks on the pie.
• 14. Bake the pie on the center oven rack for 10-12 minutes @ 350F until the meringue is a golden brown.
• 15. Note: It's best if you chill this pie before cutting into it. This meringue does weep but mom never cared because the pies never lasted that long anyway... LOL.