Does anyone have a good homemade lemon meringue pie recipe?

Question

Every time I try to make one, the lemon filling ends up too runny.

I would prefer not to go the "Jello Instant Lemon Pudding" route.

Answer 1

1 cup sugar
1/4c. flour
3tbs cornstarch
1/4tsp salt
2 cups water
3 large eggs separated
1tbs butter
1/4 cup fresh squeezed lemon juice
zest from one lemon
9 inch baked pie shell

to keep the filling from being runny MAKE SURE YOU BRING THE FIRST STEP TO A RAPID BOIL!!!

combined sugar flour salt cornstarch slowly add water stir constantly until thick ans bubbly over low heat
slowly add beaten egg yolks to the mixture continue cooking over low heat for 2 min stirring constantly remove from heat add lemon juice and zest cool to touch and pour into the baked pie shell cool completely
while pie is cooling make a meringue and top the pie with the meringue when pie is cool
place pie in 350 preheated oven till brown

my advice is find a meringue recipes that you can follow mines by memory unless I'm making it at the time i cant tell you what i do

Answer 2

LEMON MERINGUE PIE


1 (14-ounce) can sweetened condensed milk
1/2 cup lemon juice
1 teaspoon grated lemon zest
3 egg yolks
1 (8-inch) prebaked pie shell or crumb crust
Meringue:
3 egg whites
1/4 teaspoon cream or tartar
1/4 cup sugar


In medium bowl, combine milk, lemon juice, and zest; blend in egg yolks. Pour into cooled crust.
Preheat oven to 325 degrees F.

Beat egg whites with cream of tartar until soft peaks from. Gradually beat in the sugar until stiff. Spread over filling; seal to edge of crust. Bake for 12 to 15 minutes or until meringue is golden brown.

Answer 3

here is a pie you might enjoy it is from my great great grandmother that was amish and lived in lancaster Pa....
Lemon Sponge Pie
3 eggs, separated
2 cups sugar
5 Tbsp. Lemon juice
3 Tbsp. melted butter
1/4 cup flour
2 Cups warm milk
9 inch unbaked pie crust
beat egg yolks. add sugar, lemon juice and melted butter, mix well
stir in flour and milk
in a separate bowl beat egg whites until they form stiff peaks,fold into first mixture . pour into unbaked pie crust and bake at 425 for 10 minutes reduce heat to 325 and contiune baking for 25 minutes...

WEEPLESS PIE MERINGUE
1 Tbsp cornstarch
2 tsp water
1/2 cup boiling water
2 egg whites
2Tbs sugar
moisten cornstarch with 2 tsp water stir in boiling water cook over low heat until think stirring constanly. set aside to cool. beat eg whites and sugar untill slightly stiff gradually beat into cooled cornstarch mixture until it forms peaks. pile meringue on pie brown...
and one more tip
spread butter or margarine on both sides of a knife when cutting a meringue pie

Answer 4

Grandma's Lemon Meringue Pie
This is the pie for Lemon Meringue Pie lovers.
1-1/4 cups sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
1-1/2 cups water
3 eggs, separated
zest from 1 medium lemon
juice from 1-1/2 medium lemons
1 tablespoon butter
1 baked, cooled 9-inch pie crust
Preheat oven to 350°F.
Combine the sugar, flour, salt and water in a heavy saucepan. Stir constantly over medium-high heat until mixture boils. Boil, stirring constantly and vigorously, for 1 minute. (A long-handled spoon to stir with really helps here to get you back from the heat.) Remove from heat.

Slightly beat the egg yolks in a bowl with a fork. Mix half the boiled mixture with the egg yolks. Then put the egg yolk mixture back into the pan with the boiled ingredients, and cook for 1 more minute, stirring constantly and, again, vigorously. Remove from heat, and add the butter.

Add the lemon zest and lemon juice. Stir to mix thoroughly.

Pour into cooled, baked 9-inch pie crust and top with meringue (recipes follow), sealing meringue to edge of pastry. Bake in a 350°F oven 12 to 15 minutes or until nicely browned.


Meringue
3 egg whites, at room temperature
6 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Beat the egg whites at high speed with an electric mixer until soft peaks form. With mixer running, add the cream of tartar, then gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Beat in the vanilla.
Pile atop pie, and bake at 350°F for 12 to 15 minutes, or until lightly browned.

Be sure to seal the meringue to the pastry edge when spreading it on your pie. To minimize "weeping", spread the meringue on the pie filling while the filling is hot. Also, remember that meringue pies cut better with a wet knife blade.

Standard Pie Pastry
For a single-crust pie:

1-1/4 cups all-purpose flour
1/2 teaspoon salt
2-1/2 tablespoons ice water
1/2 cup Crisco or other good shortening
For a double-crust pie, simply double the above ingredients.
Preheat oven to 425°F.

Place the Crisco in a bowl. Over it, pour 1 cup of the flour (reserving ¼ cup flour) and the salt. With your pastry blender (some old timers use a fork), cut the flour and salt into the Crisco until mixed.

Mix the 1/4 cup of reserved flour with the 2-1/2 tablespoons (estimate, or, if you must be exact, a half tablespoon equals 1-1/2 teaspoons) in a small cup to make a smooth paste. Pour the paste over the pastry mixture and continue cutting in with the pastry blender until incorporated. Remember, the less you work the dough, the lighter and flakier the pastry.

Form pastry into a ball, flatten and roll between sheets of waxed paper (you may see little veins of Crisco here and there, but that's okay) to a thickness of about 1/8 inch and 1 inch wider than pie pan. Peel off top piece of waxed paper (tear off in pieces, if you like), invert pie pan on dough surface, turn over, center dough on pie pan, and peel off second sheet of waxed paper. (If any little tears in the dough result, just pinch it back together.) Trim dough to a 1-inch overhang, then turn under to make an edge. You can put a fancy crimp in the edge, if you wish.

For a pre-baked pie shell, prick bottom and side of pastry with a fork to avoid bubbles (those pie pans with the holes in them are good for this purpose), and bake in a 425°F oven for 10 to 12 minutes until the crust is nicely browned.



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Note: Many Lemon Meringue Pies call for corn starch, rather than flour, as a thickener. While admitting that corn starch may be a fine thickening agent, I prefer to use flour because it results in a better texture -- creamy rather than slick.

Answer 5

try allrecipes.com they have a lot of free recipes

Answer 6

go to allrecipes.com