Best Easy Lemon Meringue Pie Recipes

EASY LEMON MERINGUE PIE

Steps:

• 1. Preheat Oven to 375. Prick thawed pie shell with fork, lightly. Bake for 10 minutes or until light golden. Remove from oven, let cool while you mix ingredients.
• 2. In a regular bowl, mix sweetened condensed milk and lemon juice. Slowly add egg yolks, reserving whites, one at a time, mixing thoroughly. Lemon juice, "cooks" the eggs, at least that is what I am told. Pour into cooled pie shell.
• 3. In a regular bowl, add egg whites. Beat with mixture until soft peaks form. Add sugar and vanilla. Beat until stiff peaks form. Pour on top of pie, Using a Spatula or Spoon,make peaks and swirls. Whatever looks pretty. Bake in oven until Meringue peaks are a light brown and set. Cool completely before serving.

LEMON MERINGUE PIE EASY DEEP DISH

Steps:

• Mix flour,butter,powdered sugar and salt in a bowl.
• incorporate butter in flour mix well.
• add water.
• mix well.
• knead gently into a bowl.
• place on a lightly floured surface and roll out to fit your pie pan.
• press into your pan ,flute the edges pierce the bottom and sides with a fork well.
• bake in oven at 420 degrees for 15 to 20 minutes or until lightly golden brown.
• in a large pot add 2 cups of water ,3/4 of a cup freshly squeezed lemon juice,1 dash of finely grated lemon zest,1 cup of sugar,3 egg yolks and 10 tablespoons of corn starch.
• whisk well with a wire whisk.
• turn on heat to medium and continue stirring with a whisk till mixtures thickens and just starts to bubble then remove from flame whisk in 2 tablespoons butter and let cool stirring occasionally.
• when the custard filling is cool and the pie shell are cool, fill the pie shell with the custard and spread evenly.
• in a chilled bowl whisk three egg whites until lightly foamy.
• add some 1/4 sugar and 1/8 of a teaspoon of salt and continue whisking until light peaks stay on your whisk.
• spoon or pipe on top of the pie.
• bake in oven at 420 degrees or till meringue is lightly golden brown on top.
• chill thoroughly before serving.

EASY ENOUGH CREAMY LEMON MERINGUE PIE

Steps:

• Preheat oven to 325°F.
• In a medium bowl beat egg yolks well.
• Stir in condensed milk,lemon juice, lemon peel and food coloring, if desired. This will thicken.
• Pour mixture in pie crust and bake 30 minute at 325°F.
• Preparing the meringue.
• Beat egg whites, vanilla, and cream of tarter in a large bowl with a electric mixer on medium speed until soft peaks form.
• Add sugar gradually, turning up mixer on high speed, until stiff peaks form.
• Turn oven up to 350°F.
• Spread meringue on top of hot pie filling all over the entire pie.
• Put in oven and bake another 15 minutes or until golden brown.
• Take out of oven and cool on stove or counter top for at least 1 hour.
• Place in refrigerator and chill at least 2 to 3 hours before serving.

EASY PEZZY LEMON CURD OR LEMON MERINGUE PIE

Steps:

• 1. I love Meyer Lemons so that is what I always use. I live in California so Meyer lemons are not hard to find here. Almost every neighbor has at least one tree in their yard. I ususally get a huge bag full and squeeze them to use during the year. I zest the skins and freeze the zest to and some I dry in the oven on low heat. Follow directions on box. The only thing your are going to do different is adding the 1/2 cup lemon juice and instead of the 1/2 cup of water and lemon zest.
• 2. For those who don't like "Puker Power" use 1/4 lemon juice and 1/4 cup water. I love Pucker Power..so I use the 1/2 cup of lemon juice.
• 3. Note: Always spread the Meringue so that it touchs the pie crust. This prevents the Meringue from shrinking when you put it in the oven to brown the meringue lightly.

EASY LEMON MERINGUE PIE-STYLE BARS

Steps:

• Heat oven to 350°F.
• Combine cookie crumbs, 2 Tbsp. sugar and butter; press onto bottom of 9-inch square pan. Bake 5 min.
• Mix cornstarch and remaining sugar in medium saucepan. Gradually stir in water until blended. Bring to boil on medium heat; cook 8 min., stirring constantly. Remove from heat. Add gelatin mixes and lemon zest; stir 2 min. until gelatin is completely dissolved. Refrigerate 1 hour or until slightly thickened, stirring occasionally.
• Meanwhile, microwave marshmallows and milk in large microwaveable bowl on HIGH 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 1 min. Refrigerate 15 min. or until completely cooled.
• Pour gelatin mixture over crust. Add COOL WHIP to marshmallow mixture; stir gently until blended. Spread over gelatin mixture. Refrigerate 3 hours or until firm.

EASY BUT AMAZING LEMON MERINGUE PIE

Steps:

• Beat egg whites 'til just about stiff.
• Add sugar, whilst beating, 'til stiff peaks form.
• Mix condensed milk, beaten egg yolks and lemon juice.
• Fill crust with milk mixture.
• Top with meringue.
• Bake @ 300 deg F until gently browned.
• Cool completely in refrigerator.