what is the difference between lemon pie and lemon meringue pie?

Answer 1

Sour Cream Lemon Pie
Submitted by: Michelle Davis
"This pie is a favorite at our family gatherings. Top each slice with a dollop of whipped cream if you like. 1/4 of a cup of cornstarch may substituted for the flour."
Original recipe yield: 1 - 9 inch pie.
Prep Time:30 MinutesCook Time:30 MinutesReady In:10 Hours Servings:8 (change)

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Lemon Chiffon Pie
Submitted by: Ginger Perkins
"Light, fluffy lemon chiffon pie. This recipe is also good using lime juice. Garnish each slice with sweetened whipped cream."
Original recipe yield: 1 - 9 inch.
Servings:12 (change)

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INGREDIENTS:
1 (.25 ounce) package unflavored gelatin
1/4 cup cold water
4 egg yolks
4 egg whites
1 cup white sugar
1/2 cup fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon salt
1 (9 inch) prepared graham cracker crust

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DIRECTIONS:
Soften gelatin in water 5 minutes.
Beat yolks and add 1/2 cup of the sugar, lemon juice and salt. Cook in the top of a double boiler, stirring constantly, until of custard consistency. Add grated lemon zest and softened gelatin and stir thoroughly. Cool.
When mixture begins to get thick, In a clean bowl, whip egg whites until stiff, adding remaining 1/2 cup sugar while whipping. Fold egg whites into custard.
Pour filling into pie shell and chill in refrigerator. Serve when firm. Garnish with sweetened whipped cream if desired.

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Fluffy Lemon Fruit Pie
Submitted by: Nancy C
"This delicious refrigerator pie has lots of tasty layers. Cherry pie filling is spread in the bottom of a graham cracker crust. The next layer is a cream cheese, lemon pudding and whipped topping mixture. Then another layer of whipped topping and cherry pie filling goes on top."
Original recipe yield: 1 pie.
Prep Time:15 MinutesReady In:3 Hours 15 MinutesServings:8 (change)

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INGREDIENTS:
1 (21 ounce) can cherry pie filling
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 cup cold milk
1 (3 ounce) package instant lemon pudding mix
1 (8 ounce) container frozen whipped topping, thawed

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DIRECTIONS:
Spread half of the cherry pie filling on bottom of crust.
In a large bowl, beat cream cheese with wire whisk until smooth. Gradually beat in milk until well blended. Add pudding mix, and beat until smooth. Gently fold in half of the whipped topping. Spread cream cheese mixture over cherry filling in crust.
Spread remaining whipped topping over the cream cheese mixture. Spoon remaining cherry pie filling over whipped topping layer. Refrigerate 3 hours.



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INGREDIENTS:
1 cup white sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1/2 cup sour cream
3 egg yolks
1/4 cup butter
1 1/2 teaspoons lemon zest
1/4 cup lemon juice
1 (9 inch) pie crust, baked

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DIRECTIONS:
In a saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat.
Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, peel, and juice. Fold in sour cream.
Pour filling into baked pie shell, and cool. Top with whipped cream if desired.
**************Lemon Pie I
Submitted by: Brandi
"You can garnish with mint leaves and lemon peel for an extra special touch."
Original recipe yield: 1 - 9 inch pie.
Servings:8 (change)

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INGREDIENTS:
1 (14 ounce) can sweetened condensed milk
1/2 cup lemon juice
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust

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DIRECTIONS:
In a bowl, combine milk and lemon juice; mix until smooth (mixture will begin to thicken). Fold in whipped topping; spoon into crust. Chil until ready to serve.
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Creamy Lemon Pie
Provided by: EAGLEBRAND®
"Light, lemony and luscious are just a few of the ways to describe this incredibly easy dessert. Top with whipped topping or whipped cream for a fabulous dessert that no one will be able to resist."
Original recipe yield: 1 (8- or 9-inch) pie.
Prep Time:15 MinutesCook Time:30 MinutesReady In:45 MinutesServings:8 (change)

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INGREDIENTS:
3 egg yolks
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup lemon juice
1 (8- or 9-inch) baked pie crust or graham cracker crumb crust
Whipped topping or whipped cream
Lemon zest (optional)

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DIRECTIONS:
Preheat oven to 325 degrees F. Beat egg yolks in medium bowl with rotary beater or fork; gradually beat in EAGLE BRAND® and lemon juice. Pour into crust.
Bake 30 to 35 minutes or until set. Remove from oven. Cool 1 hour. Chill at least 3 hours.
Before serving, spread whipped topping or whipped cream over pie. Garnish with lemon zest (optional). Store leftovers covered in refrigerator.

Answer 2

They are both the same, except that lemon meringue pie is first baked in the oven, then spread with a fluffy mixture of 3 or 4 cold egg whites with a little bit of vanilla extract and sugar added and beaten very stiff. After covering the still hot pie with the egg white meringue, place it under the broiler until you see the fluffy peaks of the meringue start to turn medium tan to light brown. DON'T WALK AWAY! Leave oven door ajar and watch it so it doesn't burn.

Answer 3

Meringue pie has actual meringue topping. Regular lemon pie does not.

Answer 4

The meringue part is the difference. It's made with egg whites and looks like a big marshmallow on top of the pie.

Answer 5

The meringue is whipped sweetened egg whites that are baked on top of the pie. Plain lemon pie does not have this topping.

Answer 6

Meringue has Sweetened egg whites that are whipped to stiff peaks. Once this is put on top of the pie it can be baked or more apperence a blowtorch is often used to 'cook' the egg whites

Answer 7

The meringue

Answer 8

Move beyond Lemon Pie.....

KOOL-ADE MERINGUE PIE

Have Ready:

1 pre-baked prepared or home-made pie crust shell

Preheat oven to 300°F.

Filling:

7 tablespoons cornstarch
1 tablespoon flour
2 cups granulated sugar
2 cups water, boiling
4 egg yolks, beaten
1 tablespoon butter
1/4 teaspoon salt
1 PACKAGE ANY FLAVOR OF KOOL-ADE ( Reserve 1/4 tsp of powder for topping.)

Sift together cornstarch, flour, and sugar. Whisk in boiling water, continuing to stir until mixture becomes smooth.

Cook the mixture in top of a double boiler for five minutes. Be sure the water in the double boiler is simmering before the five-minute count begins.

Meanwhile, beat four egg yolks. Stir several tablespoons of the hot mixture into the beaten egg yolks (to temper), then slowly combine the egg yolks entirely with the remaining hot mixture. Stir in KOOL-ADE, butter, and salt

Stir constantly, continuing to cook until the egg yolks become smooth and thick.

Pour the filling into the baked pie shell. Cover with meringue (see below) while still warm, but not hot.

Meringue:

5 egg whites, stiffly beaten
1/4 teaspoon salt, scant
12 tablespoons granulated sugar
1/2 tsp of reserved KOOL-ADE powder

Place salt and Kool-ade in bowl and beat egg whites until stiff, but not separating. While beating, gradually add sugar.

Spread meringue on top of Kool-Ade filling.

Bake pie at 300°F until the meringue takes on a delicately golden color with lightly browned tops. Allow to cool before serving. Garnish with thinly sliced rounds of lemon dipped into coarse sugar or a fresh sprig of mint.
Koolaid Pie.....Kids LOVE it and You will too, if you like Sweetarts

1 graham cracker pie crust
2 packages unsweetened Kool-Aid powdered drink mix
1 (8 ounce) container Cool Whip
1 (14 ounce) can condensed milk



1. In a large bowl combine Cool whip, Koolaid& Condensed milk.
2. Stir with spoon until mixture is well mix (lump free) Pour into Pie Shell (mixture will be thick and you may have to spoon out).
3. Smooth out top of pie with back side of spoon.
4. Place in frig.
5. for 1-2 hours.
6. Serve Chilled.

Answer 9

One has meringue fluffy topping on it and the other one doesn't. Guess which is which??

Answer 10

Meringue.

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