Best Arizona Lemon Meringue Pie Recipes

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GRANDMA'S LEMON MERINGUE PIE



Grandma's Lemon Meringue Pie image

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

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

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

ARIZONA LEMON MERINGUE PIE



Arizona Lemon Meringue Pie image

Lemon extract and fresh lemons from my very own back yard make this a real family favorite using 4 eggs. The meringue is very high. I would suggest trying my recipe #339607 for your crust or if in a hurry use packaged or frozen crust.

Provided by BakinBaby

Categories     Pie

Time 15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 15

1 1/2 cups sugar
6 tablespoons cornstarch
2 tablespoons flour
1/2 teaspoon salt
2 cups boiling water
1/4 teaspoon vanilla
1/2 cup fresh lemon juice
zest from 1 lemon
4 eggs (separated)
1 teaspoon lemon extract
1 tablespoon butter
1/2 cup sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla
9 inches cooked pastry crust

Steps:

  • Prepare crust, bake and set aside to cool.
  • In a medium saucepan, over medium heat; combine sugar,cornstarch & flour, add 2 cups boiling water, cook and stir with a wire wisk over medium heat until thickened and bubbly, reduce heat & cook 2 minutes more.
  • Gradually add 1/2 cup hot mixture to egg yolks, then pour egg yolk/pudding mixture back into remaining filling in saucepan and cook another 2 minutes.
  • Remove from heat and add butter,lemon zest, vanilla, lemon extract and lemon juice, stir to combine.
  • Pour lemon mixture into cooked crust and set aside, allow to slightly cool.
  • In the mean time, prepare meringue by beating 4 egg whites, cream of tartar and vanilla until soft peaks form.
  • Then gradually add 1/2 cup sugar ( 1 tablespoon at a time), beat at high speed until stiff peaks form.
  • With a soft scrapper add large fluffy dollops of meringue on top of lemon filling, making sure to attach meringue to crust edges. This insures the meringue will not pull away from the crust.
  • Bake for about 15 minutes at 350 degrees or until meringue is golden brown, then allow to cool for about 2 hours.
  • Dip a serrated knife in cold water to slice through each slice.

LEMON MERINGUE PIE



Lemon Meringue Pie image

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

1 sheet refrigerated pie crust
1-1/2 cups sugar
6 tablespoons cornstarch
Dash salt
1-1/2 cups water
3 large egg yolks, lightly beaten
2 tablespoons butter
1/3 cup lemon juice (about 3 lemons)
2 teaspoons grated lemon zest
3 large egg whites, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar

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.

MIMI'S LEMON MERINGUE PIE



Mimi's Lemon Meringue Pie image

This is the best-ever Lemon Meringue Pie you could ask for. It is made with fresh lemons and fresh grated lemon peel. This is to die for---well not actually, but it has great lemon flavor and it is not that hard to make. Before putting the lemon filling in the pie shell, you will notice that a couple of tablespoons of the meringue go into the filling. It is wonderful. Once you make this you will not want to have any other.

Provided by Mimi in Maine

Categories     Pie

Time 35m

Yield 1 pie

Number Of Ingredients 13

1 baked pie shell
1 1/2 cups sugar
1 1/2 cups water
1/2 teaspoon salt
1/2 cup cornstarch
1/3 cup water
4 egg yolks ((slightly beaten--save the whites)
1/2 cup fresh lemon juice
3 tablespoons butter
1 teaspoon grated lemon peel
4 egg whites (saved from the yolks)
1/4 teaspoon salt
1/2 cup sugar

Steps:

  • In a saucepan combine the first 1 1/2 cups water, salt, and the sugar; heat to boiling.
  • In a small bowl mix the cornstarch and 1/3 cup water to make a paste.
  • Add to the boiling mixture gradually, stirring constantly; cook till thick and clear.
  • Remove from heat.
  • Combine the egg yolks and lemon juice and mix well.
  • Stir into thickened mixture slowly, stirring all the while as you don't want to scramble the yolks (you could temper the yolks, but if you are careful about the contstant stirring, you will not need to do that).
  • Return to heat and cook, stirring constantly until mixture bubbles again; remove from heat.
  • Stir in butter and lemon peel.
  • Cover and cool to lukewarm.
  • MERINGUE:.
  • Add the salt to the egg whites and beat till frothy.
  • Gradually add 1/2 cup sugar, beating till glossy peaks are formed.
  • Stir 2 rounded tablespoons of the meringue into the lukewarm lemon filling and mix well.
  • Put the filling into a baked pie shell and pile the meringue on top spreading to the edge of the shell.
  • Bake in a 325-350 degree oven about 10 minutes or till golden.

Nutrition Facts : Calories 3300.6, Fat 111.1, SaturatedFat 42.7, Cholesterol 755.6, Sodium 3256, Carbohydrate 552.3, Fiber 7.8, Sugar 403.9, Protein 36.1

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What is Arizona Lemon Meringue Pie?

Arizona Lemon Meringue Pie is a delicious dessert that originated in the Southwestern region of the United States, specifically in Arizona. This type of lemon meringue pie is made with a unique twist, incorporating honey and cornmeal into the pie crust, which adds a slightly sweet and crunchy texture to the crust.

History of Arizona Lemon Meringue Pie

The history of Arizona Lemon Meringue Pie is not well-documented, but it is believed to have been created in the early 20th century. Arizona is known for its hot climate and abundant citrus fruits, which may have inspired the creation of a lemon-based dessert.

Ingredients

The key ingredients in Arizona Lemon Meringue Pie include: - Lemon juice and zest - Sugar - Cornstarch - Honey - Cornmeal - Butter - Eggs - Milk - Cream of tartar

Preparation

To prepare Arizona Lemon Meringue Pie, the following steps are typically followed: 1. Preheat the oven to 375°F (190°C). 2. In a mixing bowl, whisk together the cornmeal, flour, sugar, and salt. Cut the butter into small pieces and add to the bowl. Using a fork, pastry cutter, or your fingers, cut in the butter until the mixture is crumbly and the butter is evenly distributed. 3. Add the honey and mix until the dough forms large crumbs. 4. Gradually add cold water, one tablespoon at a time, and mix until the dough comes together and forms a ball. If the dough is too dry, add more water; if it is too wet, add more flour. 5. Roll out the dough on a floured surface to about 1/8 inch (3 mm) thickness. Place the dough into a 9-inch (23 cm) pie dish and trim the edges. 6. Prick the bottom of the pie crust with a fork, then bake for 10-15 minutes until lightly golden brown. Remove from oven and let cool. 7. In a saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk, followed by the lemon juice and zest. Cook over medium heat, whisking constantly, until the mixture thickens and boils. Continue to cook for 2-3 minutes until the mixture is very thick. 8. Remove the saucepan from heat and whisk in the butter until melted and fully incorporated. Beat the egg yolks in a small bowl, then whisk a small amount of the hot lemon mixture into the yolks to temper them. Slowly pour the egg mixture back into the saucepan, whisking constantly. 9. Pour the lemon filling into the cooled pie crust and spread it evenly. Let the pie cool to room temperature. 10. Preheat the oven to 400°F (200°C). To make the meringue, beat the egg whites with cream of tartar until soft peaks form. Gradually add the sugar, beating constantly, until the meringue is glossy and forms stiff peaks. 11. Spread the meringue over the cooled lemon filling, making sure to seal the edges of the crust with meringue. 12. Bake the pie for 8-10 minutes, until the meringue is golden brown. Remove from oven and let cool completely before slicing and serving.

Variations

There are many variations of Arizona Lemon Meringue Pie that incorporate different flavors and textures. Some popular variations include: - Lime instead of lemon: Some recipes call for using limes instead of lemons, which gives the pie a slightly different flavor. - Graham cracker crust: Instead of a cornmeal honey crust, some recipes use a graham cracker crust for a sweeter and more crumbly texture. - Italian meringue: Some recipes call for using Italian meringue, which is made by whisking hot sugar syrup into the egg whites, creating a more stable and fluffy meringue. - Toppings: Some people like to top their Arizona Lemon Meringue Pie with whipped cream, toasted coconut, or fresh berries for a colorful and flavorful garnish.

Conclusion

Arizona Lemon Meringue Pie is a delicious variation of the classic lemon meringue pie. With its unique crust, tangy lemon filling, and fluffy meringue topping, it is a dessert that is sure to impress. Whether served at a special occasion or enjoyed as a treat at home, Arizona Lemon Meringue Pie is a dessert that everyone can enjoy.
Lemon meringue pie is a classic dessert that has been around since the early 19th century. A lemon meringue pie is a pie made with a crust, lemon filling, and a light fluffy meringue topping. It is a perfect dessert for summer or any time of the year when you want something sweet and tangy. Arizona lemon meringue pie recipes are known for their tropical twist on this classic dessert. In this article, we will give you valuable tips on how to make the perfect Arizona lemon meringue pie recipe.

Tip 1: Use fresh, juicy lemons

The first and most important tip is to use fresh, juicy lemons. Arizona is known for its citrus fruits, and lemons are no exception. When making an Arizona lemon meringue pie recipe, it is important to use the best lemons you can find. Fresh lemons will give your pie a bright, tangy flavor that cannot be replicated by bottled lemon juice. Squeeze the lemons by hand, or use a lemon juicer to make sure you get all the juice out of each lemon.

Tip 2: Make a sturdy crust

The next tip is to make a sturdy crust. A lemon meringue pie requires a crust that can hold up to the weight of the filling and the meringue topping. Traditional pie crusts are made with flour, butter, and water, but you can mix in ingredients like sugar, cornmeal, or nuts to give your crust a unique flavor and texture. Pre-baking the crust will also help it stay sturdy.

Tip 3: Pre-cook your lemon filling

The next tip is to pre-cook your lemon filling. The lemon filling is the heart of a lemon meringue pie, and it is important to cook it thoroughly before adding the meringue topping. Pre-cooking the lemon filling will ensure that it is fully cooked and has a smooth, even texture. Traditional lemon fillings are made with lemon juice, sugar, eggs, and cornstarch or flour.

Tip 4: Make a perfect meringue topping

The next tip is to make a perfect meringue topping. A meringue topping is made with egg whites, sugar, and cream of tartar or lemon juice. To make a perfect meringue, start by beating the egg whites until they are stiff but not dry. Gradually add the sugar and cream of tartar, beating until the mixture is glossy and holds stiff peaks. Spoon the meringue onto the pre-cooked lemon filling, making sure to spread it all the way to the edges of the pie crust.

Tip 5: Brown your meringue topping

The next tip is to brown your meringue topping. After you have spooned the meringue onto the pre-cooked lemon filling, use a spatula to create peaks and swirls in the meringue. Then, bake the pie in a preheated oven until the meringue is browned on top. This will give your pie a beautiful, golden brown finish that is both delicious and visually appealing.

Tip 6: Let the pie cool before slicing

The final tip is to let the pie cool before slicing. This may seem like a no-brainer, but it is important to let the pie cool completely before you slice it. This will allow the filling and the meringue to set and will prevent the filling from running and the meringue from collapsing. You can serve your Arizona lemon meringue pie recipe chilled or at room temperature, but either way, it will be a delicious and refreshing dessert.
Conclusion:
In conclusion, Arizona lemon meringue pie recipes are a tasty twist on a classic dessert. By following these six valuable tips, you can make the perfect Arizona lemon meringue pie recipe that is both delicious and visually appealing. Remember to use fresh lemons, make a sturdy crust, pre-cook your lemon filling, make a perfect meringue topping, brown your meringue, and let the pie cool before slicing. Follow these tips and you will have a dessert that is sure to impress your family and friends.

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