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
PLANT-BASED LEMON MERINGUE PIE RECIPE BY TASTY
Here's what you need: plain flour, sugar, salt, butter, ice cold water, sugar, cornflour, oat milk, lemons, lemons, turmeric powder, chickpea water, vanilla, caster sugar, lemon juice
Provided by Amy Harriott-Gregory
Categories Desserts
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat your oven to 180C. First make the pastry. Add flour to a large mixing bowl, add the frozen grated sugar and rub together until it resembles breadcrumbs. Add sugar, salt and water and rub together a little more, but do not overmix!
- Tip out onto a floured surface and bring into a ball
- Wrap in cling film and leave to rest for 10 mins.
- Whilst your dough rests, make the curd. Combine the juice of 5 lemons with the zest, sugar, cornflour, turmeric & oat milk in a saucepan and stir over a low medium heat until it thickens. Leave to cool.
- Roll out your chilled pastry so that it is ½ cm thick and line the pie tin, trim the excess pastry. You may roll a little of the excess into a ball and use this to push the pastry into the corners of the tin. Prick the bottom with a fork, line with parchment and baking beans and bake for 15-20 minutes.
- To make the meringue, whisk the chickpea water in a stand mixer on high speed for 5 minutes until it quadruples in size.
- Add the sugar, vanilla and lemon juice and mix again on high speed for 5 minutes until glossy and the sugar has dissolved.
- When the pastry is cool, fill ¾ with the lemon curd and cool for 30 mins, then dot the meringue on the curd and smooth a little with a spatula. Grooves are good because this will catch under the grill and leave lovely brown caramelised marks.
- Grill for 5 minutes (keep an eye on it though to ensure it doesn't burn!
- Devour!
Nutrition Facts : Calories 457 calories, Carbohydrate 103 grams, Fat 2 grams, Fiber 9 grams, Protein 10 grams, Sugar 46 grams
LEMON MERINGUE PIE
I think of my grandmother every time I make this pie...it's a recipe she made often. Because of my husband's engineering job, we've lived in several states, and I've shared this recipe with lots of friends I've made over the years.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing the filling., In a saucepan, combine sugar, cornstarch and salt. Stir in water. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 additional minutes. Gradually stir in 1 cup of hot filling to egg yolks; return to saucepan. Bring to a boil. Cook, stirring constantly, for 2 minutes. Remove from heat. Stir in butter, lemon juice and zest. Pour hot filling into pastry shell., For meringue, beat egg whites, vanilla and cream of tartar in a bowl at medium speed until soft peaks form. Add sugar gradually, 1 tablespoon at a time, beating on high until stiff and glossy. Immediately spread over pie, sealing edges to pastry. , Bake until meringue is golden, 12-15 minutes. Cool. Store in refrigerator.
Nutrition Facts : Calories 382 calories, Fat 12g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 172mg sodium, Carbohydrate 67g carbohydrate (47g sugars, Fiber 0 fiber), Protein 3g protein.
VEGAN LEMON MERINGUE PIE RECIPE BY TASTY
Here's what you need: flour, sugar, salt, butter, water, sugar, cornflour, oat milk, lemons, lemons, turmeric powder, chickpea water, vanilla, caster sugar, lemon juice
Provided by Amy Harriott-Gregory
Categories Desserts
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat your oven to 180C. First make the pastry. Add flour to a large mixing bowl, add the frozen grated sugar and rub together until it resembles breadcrumbs. Add sugar, salt and water and rub together a little more, but do not overmix!
- Tip out onto a floured surface and bring into a ball
- Wrap in cling film and leave to rest for 10 mins.
- Whilst your dough rests, make the curd. Combine the juice of 5 lemons with the zest, sugar, cornflour, turmeric & oat milk in a saucepan and stir over a low medium heat until it thickens. Leave to cool.
- Roll out your chilled pastry so that it is ½ cm thick and line the pie tin, trim the excess pastry. You may roll a little of the excess into a ball and use this to push the pastry into the corners of the tin. Prick the bottom with a fork, line with parchment and baking beans and bake for 15-20 minutes.
- To make the meringue, whisk the chickpea water in a stand mixer on high speed for 5 minutes until it quadruples in size.
- Add the sugar, vanilla and lemon juice and mix again on high speed for 5 minutes until glossy and the sugar has dissolved.
- When the pastry is cool, fill ¾ with the lemon curd and cool for 30 mins, then dot the meringue on the curd and smooth a little with a spatula. Grooves are good because this will catch under the grill and leave lovely brown caramelised marks.
- Grill for 5 minutes (keep an eye on it though to ensure it doesn't burn!
- Enjoy!
Nutrition Facts : Calories 522 calories, Carbohydrate 96 grams, Fat 13 grams, Fiber 8 grams, Protein 9 grams, Sugar 46 grams
More about "tasty lemon meringue pie recipes"
LEMON MERINGUE PIE | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
PERFECT LEMON MERINGUE PIE | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
12 LEMON MERINGUE RECIPES THAT GO BEYOND PIE - TASTE …
From tasteofhome.com
LEMON MERINGUE PIE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
LEMON MERINGUE PIE DIY E LIQUID RECIPE - YOUTUBE
LEMON MERINGUE PIE + 21 DELICIOUS PIE RECIPES - THE BAKER UPSTAIRS
From thebakerupstairs.com
40 EASY AND TASTY LEMON MERINGUE PIE RECIPES BY HOME COOKS
From cookpad.com
LEMON MERINGUE PIE - CLARENCE COURT RECIPES
From clarencecourt.co.uk
EASY LEMON MERINGUE PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
LEMON MERINGUE PIE RECIPES - TASTE.COM.AU
From taste.com.au
HOW TO MAKE A TASTY LEMON MERINGUE PIE - PASHA IS HOME
From pashaishome.com
LEMON MERINGUE PIE | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
TOP 48 LEMON MERINGUE PIE RECIPE RECIPES - HOLA.CHURCHREZ.ORG
From hola.churchrez.org
TOP 40 LEMON MERINGUE PIE RECIPES - SAHLAH.HEDBERGANDSON.COM
From sahlah.hedbergandson.com
LEMON MERINGUE PIE RECIPES | TASTE OF HOME
HOMEMADE LEMON MERINGUE PIE – GRANDMA'S RECIPE
From tastyrecipesfood.com
TASTY LEMON MERINGUE PIE RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
EASY LEMON MERINGUE PIE RECIPE - VVBK.BUSINESS-POINT.IT
From vvbk.business-point.it
LEMON MERINGUE PIE | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
You'll also love