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
SHAKER LEMON PIE
This is a very tart lemon pie using whole lemons (rind and all), sliced paper thin. It's for the TRUE lemon lover!
Provided by Susan Hissam
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Yield 8
Number Of Ingredients 4
Steps:
- Slice the lemons and combine in a large bowl with the 2 cups sugar. Let stand for at least 4 hours, preferably overnight.
- Add the beaten eggs and mix well. Pour into an unbaked 9 inch piecrust and cover with a top crust.
- Brush the top with milk and sprinkle granulated sugar on top.
- Bake at 450 degrees F (230 degrees C) for 15 minutes, then reduce heat to 375 degrees F (190 degrees C) and bake for an additional 20 to 25 minutes, or until a knife inserted into the pie comes out clean.
Nutrition Facts : Calories 462.1 calories, Carbohydrate 73.6 g, Cholesterol 93 mg, Fat 17.5 g, Fiber 2.9 g, Protein 6.2 g, SaturatedFat 4.5 g, Sodium 269.6 mg, Sugar 50.2 g
SLICE OF LEMON PIE II
My friend Minnie gave me a copy of the Holiday Cooking 2005 from the Harvey County Independent, a paper that serves her hometown. I saw this recipe in there and I had to try it. It was so good! It was so tart! It mellowed a little over the next few days, but it was still so good.
Provided by mliss29
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine sugar, flour, and salt.
- Cream in the butter.
- Beat in the eggs one at a time until mixture is smooth.
- Add lemon zest, lemon slices, and water.
- Pour into unbaked pie crust and cover with a top crust.
- Bake at 400 degrees F for about 35 minutes, until crust is golden brown.
- Let cool.
Nutrition Facts : Calories 448.2, Fat 22.6, SaturatedFat 8, Cholesterol 85, Sodium 458, Carbohydrate 57, Fiber 2.2, Sugar 31.7, Protein 5.8
WORLD'S BEST LEMON PIE
Mother's pies were always so wonderful, with tender, flaky crusts. Through the year we enjoyed berry and apple pies, but in summer the order of the day was this lemon pie recipe-so light and refreshing! -Phyllis Kirsling, Junction City, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 334 calories, Fat 10g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.
SLICE OF LEMON PIE
This was a winner in a Pillsbury Bake-off back in the 60's. It became one of Mama's favorite desserts to fix for company and Sunday dinner. It is wonderful.
Provided by Georgia Girl
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees Press one of the pie crusts into a pie pan.
- Combine the 1 1/4 cups sugar, flour and salt in a mixing bowl.
- Cream the butter into the sugar mixture gradually, mixing thoroughly.
- Reserve 1 teaspoon of egg white and set aside.
- Beat the eggs well and add to the sugar mixture, blending until smooth.
- Grate 1 teaspoon of rind from the lemon.
- Then peel the lemon and slice into paper thin slices, removing all seeds as you go.
- Add the grated lemon rind and the water to the egg/sugar mixture and blend thoroughly.
- Gently mix in the lemon slices to the pie filling, and pour the filling into the pie crust.
- Top with the second pie crust, and fold the edges of the top crust under the edge of the lower crust.
- Seal and flute the edge.
- Cut 3 or 4 small slits in the top crust to allow steam to escape.
- Brush the top with the reserved egg white, avoiding the slits.
- Sprinkle the top with the sugar and cinnamon.
- Bake at 400 degrees for 30 to 35 minutes until the top is a luscious golden brown.
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OLD FASHIONED CREAMY LEMON PIE - THE STAY AT HOME CHEF
From thestayathomechef.com
4.7/5 (17)Total Time 1 hr 25 minsCategory DessertCalories 476 per serving
- Combine the sugar, cornstarch, milk, cream, lemon zest, and lemon juice in a medium saucepan. Cook over medium heat, stirring constantly until it begins to bubble. Continue stirring for about 2 minutes until it starts to thicken.
- Remove from heat and quickly mix a little of the mixture into the egg yolks. Whisk it rapidly and return it to the pan. Cook for an additional 90 seconds over medium heat.
- Remove from heat again and stir in butter and vanilla. Pour into prepared pie shell. Let cool for about 15 minutes and then refrigerate until completely cooled and set.
- Make the whipped cream topping by sprinkling gelatin over cold water in a small bowl. Let stand 5 minutes. Then, microwave on high for 5-10 seconds, until gelatin melts and liquid is clear.
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