Best Old Fashioned Lemon Meringue Pie Recipes

OLD FASHIONED LEMON MERINGUE PIE

Steps:

• Adjust the oven rack to the middle position. Baked the pie shell until lightly golden according to package directions. Heat oven to 375 degrees F.
• In a medium saucepan (without heat), combine cornstarch, sugar, and salt. Whisk to combine. Gradually blend in 1/2 cup cold water and lemon juice until smooth. Add egg yolks, blend thoroughly. Finally, add pieces of butter.
• Stirring constantly, gradually add 1 cup boiling water. Now turn on the heat and bring mixture to a full boil, stirring gently.
• Once mixture begins to thicken, turn heat down and simmer slowly for 1 minute or until well-gelled.
• Remove from heat and stir in lemon zest.
• Pour hot mixture into cooled pie shell.
• Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and vanilla and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling while it is still hot.
• Make sure meringue completely covers filling and that it goes right up to the edge of the crust.
• Bake for 8 to 10 minutes or until meringue is golden. Remove from oven and cool on a wire rack.
• Once cooled, chill in the refrigerator until nice and cold.

OLD FASHIONED LEMON MERINGUE PIE

Steps:

• Heat sugar, 4-1/2 c water, and salt to boiling.
• Meanwhile, stir 1 cup water and cornstarch together.
• Slowly add cornstarch mixture into boiling sugar water.
• Cook till thick and clear.
• Beat egg yolks and lemon juice together and slowly add to sugar mixture.
• Bring this up to a bubbly stage (1-2 min).
• Take off heat and add margarine, and stir.
• Leave it for a minute and come back to stir again, doing this every couple of minutes to allow margarine to melt and cool filling w/o allowing a skin to form. After margarine melts put a lid on the mixture till you're ready to pour into pie crusts.
• For Meringue:.
• Beat salt and egg whites till frothy, then slowly add sugar.
• Beat till stiff peaks form when you raise the beaters.
• If you are making the meringue, add a spoonful of it to pie filling, pour filling into crusts, and then spread pie to crust edge.
• Peak it using a spoon.
• Bake in 325° oven till light brown on peaks.
• Cooking time will vary--just watch it.

OLD-FASHIONED LEMON MERINGUE PIE

Steps:

• Preheat oven to 325 degrees F. Stir together first 3 ingredients; press evenly into bottom and up sides of a 9-in pie dish.
• Whisk together condensed milk, lemon rind, lemon juice and eggs until blended. Pour mixture into crust.
• Beat egg whites and cream of tartar at high speed with an electric mixer until soft peaks form. Add sugar, 1 Tbsp. at a time; beat 2 to 4 minutes or until stiff peaks form and sugar dissolves. Spread meringue evenly over pie, sealing edges.
• Bake for 15 to 20 minutes or until golden. Cool pie completely on a wire rack. Chill 2 to 4 hours or until firm before serving.