THE BEST LEMON MERINGUE PIE
It's the stuff of dreams: a classic sweet and tart dessert with a foolproof meringue topping that won't weep! We use mostly butter in our from-scratch pie dough, but also add a little vegetable shortening as well - we found that this combination creates a crust that is both tender and flaky.
Provided by Food Network Kitchen
Categories dessert
Time 9h
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- For the pie crust: Pulse the flour, shortening, sugar, salt and vinegar in a food processor until the mixture looks like damp sand, about 10 pulses. Add the butter and pulse until you can still see large pea-sized pieces. Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough; if it doesn't hold together, add up to 3 more tablespoons ice water, 1 tablespoon at a time, until the dough holds together when pinched. Lay out a sheet of plastic wrap and dump the dough onto the plastic. Using the edges of the plastic, press the dough into a disc. Wrap tightly and refrigerate until firm, at least 1 hour and preferably overnight. (Freeze up to 2 months.)
- On a lightly floured work surface, roll the dough out into a 13-inch round. Place in a 9-inch pie dish, gently pressing the dough into the edges and letting the excess dough drape over the sides. Refrigerate for 2 hours.
- Preheat the oven to 375 degrees F.
- Trim any excess dough with a paring knife and crimp the edges decoratively or press them down with the tines of a fork. Prick the dough on the bottom all over with a fork. Place a sheet of parchment paper inside the dough and fill with pie weights or uncooked rice or beans. Bake for 10 minutes. Carefully remove the parchment and weights and bake until the crust is deep golden brown on the edges and lightly golden in the center, 10 to 12 minutes more. Let the crust cool to room temperature.
- For the filling: Whisk together the sugar, cornstarch and salt in a medium saucepan. Add the lemon juice and 1 1/2 cups water and whisk to combine. Whisk the egg yolks in a separate medium bowl. Place the sugar mixture over medium heat and cook, continuing to gently whisk, until the mixture begins to bubble and is extremely thick. Temper the eggs yolks by slowly adding half of the hot sugar mixture to the yolks while constantly whisking. Add the tempered yolks to the saucepan and return to the heat. Bring the mixture back to a simmer and cook, stirring constantly with a rubber spatula, for 1 minute. Remove from the heat and stir in the butter and lemon zest until completely melted and incorporated. Pour the filling directly into the pie crust and cover with plastic wrap pressed directly against the surface of the filling (see Cook's Note). Refrigerate while you make the meringue.
- For the meringue: Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment along with the sugar, cream of tartar and salt. Whisk together to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
- Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to make sure the meringue completely covers the filling and meets the crust all around the edges. (This will seal in the filling and help prevent weeping.) Use the offset spatula to create swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling, 1 to 2 minutes. Refrigerate the pie until the filling is completely cool and set, about 4 hours.
WORLD'S BEST LEMON MERINGUE PIE
I grew up amid the citrus groves of Southern California in the '50s. On summer afternoons we kids would take a nap in the lemon grove, sun warming us, bees buzzing overhead. This pie tastes like my dreams there!
Provided by Larkabug
Categories Pie
Time 35m
Yield 1 pie
Number Of Ingredients 12
Steps:
- In saucepan, mix sugar, cornstarch, and salt; blend in water.
- Stir, while bringing to a boil over medium heat; cook and stir until thick, about 5 minutes.
- Remove from heat.
- Stir a small amount of hot mixture into egg yolks; return to hot mixture.
- Bring to boiling and cook one minute, stirring constantly.
- Remove from heat.
- Add lemon peel and butter.
- Slowly stir in 1/3 cup lemon juice.
- Cool to lukewarm; pour into cooled pastry crust.
- MERINGUE:.
- Beat egg whites with 1 teaspoon lemon juice to soft peaks.
- Gradually add 6 tablespoons sugar, beating until stiff peaks form and ALL the sugar has dissolved (test with fingers).
- Spread over filling, SEALING to edges of pastry to avoid shrinking.
- Bake in moderate oven (350 degrees Fahrenheit) 12 to 15 minutes or until meringue is golden brown.
- Cool pie thoroughly.
Nutrition Facts : Calories 2998.7, Fat 95.4, SaturatedFat 33.9, Cholesterol 559.1, Sodium 1499.6, Carbohydrate 517, Fiber 7.4, Sugar 378.3, Protein 29.8
ANN LANDER'S BEST LEMON MERINGUE PIE (WITH NEVER-FAIL MERINGUE)
One of the best recipes for lemon meringue pie! If you want a sky-high meringue, like the ones you see in bakery's, just use 6 egg whites (save yolks for another recipe), and double the sugar....I just use the same amount of cornstarch/water mixture when I use 6 egg whites. Prep time does not include making the meringue/cornstarch mixture. I have even made this pie using a graham cracker crust (the graham crust goes very well if topping with whip cream or Cool Whip), also if you prefer a very tart lemon pie add in another 2-3 tablespoons of fresh lemon juice. I most always prepare the crust and then fill with the filling the night before and let it thicken in the fridge overnight then top with the meringue the following day. Also in place of the meringue, I have many times topped it with Cool Whip or whipped cream, it it excellent that way also. Which ever way you choose to make it, it is a wonderful lemon pie recipe. *NOTE* if you are worried about scorching the bottom of the pan, then you can also make the filling in the microwave, here's how...in a large 8-cup microwave-safe bowl whisk together the sugar and cornstarch, add in all the remaining ingredients whisk to combine and microwave on HIGH for about 8 minutes (might take longer or less time) removing three times to whisk, make certain to cook the filling until hot, bubbly and thickened, then add in the 2 tsp vinegar and 3 tablespoons butter, this method works well and no scorched pans!
Provided by Kittencalrecipezazz
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a double boiler, or a heavy bottomed saucepan, mix sugar and cornstarch together; add in the 2 cups COLD water.
- In a small cup/bowl,combine the egg yolks with lemon juice, and the yellow food colouring; whisk until well mixed.
- Add to the sugar cornstarch mixture; whisk until mixed.
- Cook and mix/whisk until mixture thickens (about 6-7 minutes, do not over-boil mixture or it will not set properly), if you are making in a saucepan, be careful not to scorch the bottom of the pan, a double-boiler is definitely recommended for this.
- Remove from heat.
- Add/mix in the lemon extract, butter and vinegar; stir thoroughly.
- Pour the lemon mixture into cooled pie shell; set aside to make meringue.
- To make meringue:.
- Blend/whisk the cornstarch and cold water in a small saucepan.
- Add in boiling water, and cook, stirring until clear and thickened.
- Let mixture stand until COMPLETELY COLD.
- With an electric mixer at high speed, beat the egg whites until foamy.
- Gradually add in sugar, and beat until stiff but not dry.
- Turn mixer to low speed; add in pinch salt and vanilla.
- Gradually beat in the cold cornstarch mixture.
- Turn mixer again to high; beat well.
- Spread/pile meringue over cooled pie filling, making certain to seal the meringue to the baked crust.
- Set oven to 350°F, and bake for 10 minutes, or until the meringue is lightly browned.
Nutrition Facts : Calories 348.5, Fat 11, SaturatedFat 5, Cholesterol 82.2, Sodium 177.6, Carbohydrate 59.8, Fiber 0.3, Sugar 45.4, Protein 3
GRANDMAS BEST-EVER LEMON MERINGUE PIE
This was my grandmothers recipe I had to go through her notes and try to decipher what she meant I have made this a lot since so I must have done it right. Enjoy
Provided by Linda Smith
Categories Pies
Time 1h
Number Of Ingredients 13
Steps:
- 1. Combine sugar, 1 1/2 cups water and salt in saucepan; heat to boiling.
- 2. Mix cornstarch and 1/2 cup water to make smooth paste; add to boiling mixture gradually, stirring constantly; cook until thick and clear. Remove from heat.
- 3. Combine egg yolks and lemon juice stir into thickened mixture.
- 4. Return to heat and cook, stirring constanly Until mixture bubbles again.
- 5. Remove from heat. Stir in butter and lemon peel (zest)
- 6. Cover and cool until lukewarm.
- 7. For Meringue
- 8. add salt to egg whites; beat until frothy.
- 9. Gradually add 1/2 cup sugar, beating until glossy peaks are formed.
- 10. Stir 2 rounded tablespoons of meringue into lukewarm filling.
- 11. Pour filling into cool pie shell, pile remaining meringue on top and spread lightly over filling' spreading evenly to edge of crust
- 12. Bake in slow oven 325 degrees about 15 minutes or until lightly browned.
- 13. Cool on rack at least 1 hour before cutting.
ANN LANDERS' BEST-EVER LEMON PIE AND MERINGUE
I got a lot of these. I bought tons of recipe boxes from an auction. They are all hand written cards. I just love celebrity recipes.
Provided by Cookin In Texas
Categories Pie
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Mix sugar and cornstarch together in the top of a double boiler.
- Add the two cups of water. And combine the egg yolks with the lemon juice and beat until mixed well.
- Add to the rest of the sugar mix.
- Cook over boiling water until thick around 25 minutes.
- Now add the lemon extract, butter and vinegar and stir thoroughly.
- Pour mixture into a deep 9-inch pie shell, and let cool.
- Cover with meringue, and brown in oven.
- MERINGUE:.
- Mix cornstarch and water in a saucepan.
- Add the boiling water and cook stirring until thickened.
- Let sit until cold.
- With electric mixer on high speed, beat the egg whites until foamy.
- Slowly add sugar, and beat until stiff.
- Lower mixer speed then add salt and vanilla extract.
- Gradually beat in cold cornstarch mixture.
- Turn mixer back up to high and beat well. Spread meringue over cooled pie filling. Bake at 350°F for 10 minutes or until top is lightly browned.
Nutrition Facts : Calories 489.5, Fat 17.8, SaturatedFat 6.9, Cholesterol 109.7, Sodium 327.9, Carbohydrate 78.1, Fiber 1.2, Sugar 54.8, Protein 5
BEST EVER LEMON MERINGUE PIE
This recipe is light and delicate with just the right lemon tang. Most lemon pies are either too runny or too rubbery--this Best Ever pie is perfect.
Provided by Olha7397
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine 1 1/2 cups sugar, 1 1/2 cups water and 1/2 tsp.
- salt in saucepan; heat to boiling.
- Mix cornstarch and 1/3 cup water to make smooth paste.
- Gradually add to boiling mixture, stirring constantly.
- Cook until thick and clear.
- REMOVE FROM HEAT.
- Beat together egg yolks and lemon juice; stir into mixture.
- Return to heat.
- Cook, stirring constantly, until mixture bubbles again.
- REMOVE FROM HEAT.
- Stir in butter and lemon rind.
- Cover; COOL TO LUKEWARM.
- Combine egg whites and 1/4 tsp.
- salt in bowl; beat until frothy.
- Gradually add 1/2 cup sugar, beating until thick and glossy peaks form.
- STIR 2 rounded tablespoonfuls of meringue into lukewarm FILLING.
- Pour into BAKED pie shell.
- Top with remaining meringue, spreading evenly.
- Bake in 325 F.
- oven 15 minutes or until lightly browned.
- Makes 6 to 8 servings.
- Farm Journal's Best Ever Recipes.
ANN LANDERS' BEST EVER LEMON PIE AND MERINGUE
Steps:
- Mix sugar and cornstarch together in the top of a double boiler. Add the two cups of water. Combine egg yolks with lemon juice and beat until well mixed. Add to the rest of the sugar mixture. Cook over boiling water until thick -- about 25 minutes. This does away with the starchy taste. Now add the lemon extract, butter and vinegar, and stir thoroughly. Pour mixture into deep 9-inch pie shell, and let cool. Cover with meringue, and brown in oven. Never-Fail Meringue: Blend cornstarch and cold water in a saucepan. Add boiling water, and cook, stirring until clear and thickened. Let stand until COMPLETELY cold. With copper lined electric beater at high speed, beat egg whites until foamy. Gradually add sugar, and beat until stiff but not dry. Turn mixer to low speed; add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixer again to high, and beat well. Spread meringue over cooled pie filling. Bake at 350 degrees F for 10 minutes or until top is lightly browned.
BEST EVER LEMON MERINGUE PIE
This is a recipe that Ann Landers put in her column years ago. She said, "I got this recipe from a taxi driver in New York 20 years ago." My husband loves Lemon Pie, so I had to try it. To this day I still make this. My granddaughter made this a few months back and fell in love with it. The picture showing is the one she...
Provided by Linda Easley
Categories Pies
Time 50m
Number Of Ingredients 9
Steps:
- 1. Mix sugar and cornstarch together in the top of a double broiler. Stir in 2 cups of water.
- 2. Combine egg yolks with lemon juice and beat until well mixed; Add to sugar mixture. Cook over boiling water until thick- about 20 minutes. ( This does away with the starchy taste.)
- 3. Now add the lemon extract, butter and vinegar and stir thoroughly.
- 4. Pour mixture into 9- inch pie shell and let cool.
- 5. NEVER FAIL MERINGUE 1 tablespoon of cornstarch 2 tablespoons cold water 1/2 cup boiling water Three egg whites 6 tablespoons sugar 1 teaspoon vanilla Pinch of salt
- 6. Turn oven on to 350 degrees. Blend cornstarch and cold water in a sauce pan. Add boiling water and cook, stirring until clear and thickened. Let stand until completely cold.
- 7. With the electric beater at high-speed beat egg whites until foamy. Gradually add sugar and beat until stiff but not dry. Turn mixer to low-speed and add salt and vanilla.
- 8. Gradually beat in cold cornstarch mixture. Turn mixer again to high and beat well.
- 9. Spread meringue over cooled pie filling. Bake at 350 degrees for 10 minutes or until top is lightly brown.
JUST THE BEST AND EASIEST LEMON MERINGUE PIE
I have made umpteen lemon pies in my past and many of them from scratch. However, I always go back to this one which starts with a lemon pie filling mix. The added lemon juice gives a very fresh flavor. Hope you enjoy this as much as I do.
Provided by Marie
Categories Pie
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine pie filling mix, sugar and 1/4 cup of the water.
- Blend in egg yolks and remaining water.
- Cook and stir over medium heat until mixture comes to a full boil.
- Remove from heat.
- Blend in lemon juice and butter.
- Cool 5 minutes, stirring twice.
- Pour in pie shell.
- For meringue, beat egg whites until foamy.
- Gradually beat in 6 tablespoons sugar and beat until mixture forms stiff shiny peaks.
- Spread meringue over pie filling being sure to seal to the edge of pie crust and bake at 425 degrees for 5 to 10 minutes, or until meringue is browned.
- Cool a few hours before serving.
Nutrition Facts : Calories 415.3, Fat 16.4, SaturatedFat 5.8, Cholesterol 104.6, Sodium 413, Carbohydrate 63.5, Fiber 0.5, Sugar 35.1, Protein 5
BEST LEMON MERINGUE PIE
Here's a tart and tangy, tiny-enough-for-two pie that's proof good things still come in small packages! Sent in by Sherie Crane of Wichita, Kansas. TIP: You can use a refrigerated prepared pie crust, but you won't use it all for this recipe.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, combine flour and salt; cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 15 minutes or until easy to handle. , On a lightly floured surface, roll out dough to fit a 5-in. pie plate. Transfer crust to pie plate; trim to 1/2 in. beyond edge of plate. Flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , For filling, in a small saucepan, combine sugar, cornstarch and salt. Gradually stir in water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 2 tablespoons hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter, lemon juice and zest. Pour into crust., For meringue, in a small bowl, beat egg white and lemon juice on medium speed until soft peaks form. Gradually beat in sugar on high until stiff, glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. , Bake at 350° for 10-12 minutes or until meringue is golden. Cool on a wire rack for 30 minutes. Refrigerate for at least 3 hours before serving.
Nutrition Facts : Calories 577 calories, Fat 21g fat (7g saturated fat), Cholesterol 223mg cholesterol, Sodium 370mg sodium, Carbohydrate 89g carbohydrate (56g sugars, Fiber 1g fiber), Protein 8g protein.
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