Best Never Fail Lemon Meringue Pie Recipes

ANN LANDER'S BEST LEMON MERINGUE PIE (WITH NEVER-FAIL MERINGUE)

Ann Lander's Best Lemon Meringue Pie (With Never-Fail Meringue) image

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

Ingredients

1 baked and cooled 9 inch pie shell (my butter pie crust Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust works great!)
1 1/3 cups sugar
6 tablespoons cornstarch
2 cups cold water
1/3 cup freshly-squeezed lemon juice (if you like an extreme lemon taste then add in a couple more tablespoons lemon juice)
3 egg yolks
1 1/2 teaspoons lemon extract
4 -5 drops yellow food coloring (optional but looks better!)
2 teaspoons vinegar
3 tablespoons butter
1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
7 tablespoons sugar
1 teaspoon vanilla
1 pinch salt

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

NEVER FAIL LEMON MERINGUE PIE

Never Fail Lemon Meringue Pie image

I Love this Recipe. I had to modify all the ones that I found, I just didn't get the set up on the Lemon that I wanted. I hope you enjoy this one too!!!!

Provided by Dawn Emel

Categories Pies

Time 2h20m

Number Of Ingredients 19

Ingredients

BAKE A 9" PIE CRUST AND COOL TO USE FOR PIE. YOU CAN BUY AND ALREADY MADE ONE OR YOU CAN MAKE YOUR OWN. I HAVE DONE BOTH.
....
MERINGUE
3/4 c sugar
4 tsp cornstarch
1/2 c cold water
4 large egg whites, room temperature
1/8 tsp salt
1/8 tsp cream of tarter
PIE FILLING
4 egg yolks, room temperature
1 1/2 c cold water
1/3 c cornstarch
4 Tbsp cornstarch
1 3/4 c sugar
2/3 c lemon juice
3 drops yellow food coloring if desired
2 tsp lemon zest if desired
3 Tbsp butter, cubed in small cubes

Steps:

1. Instructions for Meringue: Mix Sugar, salt, cornstarch and water in a small sauce pan. Add small amounts of water and make sure mixture is very smooth, no lumps. Put over medium heat and bring to a boil, stirring constantly. Boil for one minute, stirring constantly. Mixture will be slightly thicker. Set in fridge to cool while working on the filling.
2. Pie Filling-In a medium sauce pan mix both amounts of cornstarch, sugar and water, Cook this mixture in the same manner as the first mixture that you made, reduce heat to medium low. (This one however will become very thick, don't over cook as you will not be able to pour this out of the pan. I shoot for just thicker then set up pudding). Remove from heat. Mix your egg yolk and then add half the cooked mixture to the egg yolk stirring the whole time. This to temper the eggs and not cook them. After this half is mixed thoroughly, add it back to the remaining mixture and mix just as well. Add cubed butter, lemon juice (if adding lemon zest and food coloring do so now as well) to mixture and stir till fully melted. Mixture will still be very very thick. Pour in pre-cooked 9" Pie Shell.
3. With a mixer start mixing your egg whites. Once they turn white and begin to fluff up add your cream of tarter, mix thoroughly. Take the first mixture that you cooked and start adding little bits of it to the egg whites and continue to mix till you can form stiff peaks. Scoop and top pie. Bake till golden brown on 325. Takes about 20 min in my oven. This form of meringue does not shrink once it cools in the fridge. Cool for 3 hours or over night if you can.