What's your favorite Lemon Meringue Pie recipe?

Answer 1

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.




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-Passion Fruit Meringue Pie:

This recipe is similar to a lemon chiffon pie, which was popular in the early 1900s and called "sissy pie" or "fairy tart." Classic chiffon is made with uncooked egg whites, whereas our version is prepared with cooked egg whites.

PIE FILLING:
1/4 cup plus 2 tablespoons fresh lemon juice
1/4 cup passion fruit puree or melted passion fruit sorbet
2 large egg yolks
1 large egg, lightly beaten
1 cup plus 2 tablespoons sugar
1/4 cup plus 1 tablespoon cornstarch
1 cup water
1 tablespoon unsalted butter
1 tablespoon grated lemon zest
Buttery Baked Pie Shell

TOPPING:
5 large egg whites
3/4 cup sugar
2 tablespoons water
Pinch of salt

1. MAKE THE PIE FILLING: In a bowl, mix the lemon juice with the passion fruit puree, egg yolks and beaten whole egg. In a saucepan, whisk the sugar with the cornstarch. Add the water, whisking until smooth. Cook over moderately high heat, whisking constantly, until thick, translucent and bubbling, about 5 minutes. Remove from the heat. Whisk a few tablespoons of the cornstarch mixture into the egg mixture, then gradually whisk the egg mixture back into the saucepan. Bring to a boil over moderately high heat, whisking constantly for about 1 minute, until the filling is thick; remove from the heat. Stir in the butter and lemon zest and scrape the filling into the Buttery Baked Pie Shell. Let cool completely.

2. MAKE THE TOPPING: Preheat the oven to 425°. In a large stainless-steel bowl, using an electric mixer, beat the egg whites with the sugar, water and salt until well blended. Set the bowl over a saucepan filled with 2 inches of boiling water and beat the egg whites until the sugar is dissolved and the mixture is warm. Remove from the heat and beat until the meringue is stiff, glossy and cool, about 5 minutes. Spread the meringue evenly over the filling, swirling it decoratively. Bake the pie on the top rack of the oven until the meringue is deep golden and set, about 7 minutes. Transfer the pie to a wire rack in a draft-free place and let cool completely. Serve at room temperature or chilled.

Make Ahead: The pie can be refrigerated for up to 1 day.

Yield: MAKES ONE 9-INCH PIE

Answer 3

SWEET & TART LEMON MERINGUE PIE

1 c. granulated sugar
2 T. all-purpose flour
3 T. cornstarch
1/4 tsp. salt
1 1/2 c. water
2 lemons, juiced & zested
2 T. butter
4 egg yolks, beaten
1 (9”) pie crust, baked
4 egg whites
6 T. granulated sugar

To Make Lemon Filling: In a medium saucepan, whisk together 1 c. sugar, flour, cornstarch, & salt. Stir in water, lemon juice & lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl & gradually whisk in 1/2 c. of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil & continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, & continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust. Bake in 350 degrees F. preheated oven for 10 minutes, or until meringue is golden brown.

Answer 4

Those above posts are way to much work. Buy the "sherriff" lemon pie filling throw it in a crust and make the meringue and everyone thinks its from scratch....I do it all the time, DELICIOUS!!!!!!!!! The recipe comes on the box and its sooooooooo easy....trust me its the best!