Does anyone have a good recipe for Lemon Meringue Pie?!
Answers: I have scads of recipe books, but not one recipe for this, one of the most popular pies there is. Please help!
------------EASY LEMON MERINGUE PIE:
Preparation time: 20 min Baking time: 8 min
Yield: 8 servings
Crust Ingredients:
1 (9-inch) pre-baked pie crust
Filling Ingredients:
2 (15.75-ounce) cans lemon pie filling
Meringue Ingredients:
1/2 cup LAND O LAKES? Liquid Egg Whites for Whipping & Baking
1/4 teaspoon cream of tartar
6 tablespoons sugar
Heat oven to 425°F. Spoon lemon pie filling into pie crust.
Beat liquid egg product and cream of tartar in large bowl at high speed until foamy. Continue beating, gradually adding sugar, until stiff peaks form and mixture is glossy (3 to 4 minutes). Spread meringue over filling, completely sealing to edge of crust and mounding slightly in center.
Bake for 8 to 12 minutes or until meringue is light brown. Cool completely (30 to 60 minutes). Store refrigerated.
-------------Easy Lemon Meringue Pie II
5 tablespoons cornstarch
1 cup granulated sugar
2 tablespoons grated lemon peel
1/2 cup lemon juice
1 tablespoon butter
3 large egg yolks, beaten
1 1/2 cups water, boiling
3 large egg whites
6 tablespoons granulated sugar
1 (9-inch) unbaked pie crust
1. Preheat oven to 350°F.
2. In the top of a double boiler combine cornstarch and 1 cup sugar. Add lemon peel, lemon juice, butter and beaten egg yolks; mix well. Slowly add boiling water. Cook on top of a double boiler over hot water until thick. Remove from heat and let cool.
3. Bake unbaked pie shell for 10 minutes. Remove from oven and let cool.
4. Lower oven temperature to 300°F.
5. Pour the cooled lemon mixture into pie crust; set aside.
6. In a separate chilled bowl beat egg whites until almost stiff then add 6 tablespoons sugar, a tablespoonful at a time while continuing to beat until stiff. Spread the meringue on top.
7. Bake for 30 minutes, or until the tips of the meringue have browned.
Makes 8 servings.
---------------or here is the best but-------------
Lemon Meringue Pie:
48 min 40 min prep
1 classic pie crust, blind baked (recipe # 26205)
FILLING
1 1/2 cups sugar
6 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups cold water
4 large egg yolks
1 tablespoon grated fresh lemon rind
2 tablespoons butter
1/4 cup lemon juice
3 ginger snaps, finely crushed
MERINGUE
1/3 cup sugar
8 teaspoons confectioners' sugar
1/2 teaspoon cream of tartar
4 large egg whites, at room temperature
1/2 teaspoon vanilla extract
1. MAKE THE FILLING.
2. In a medium-size saucepan, combine sugar, cornstarch and salt.
3. Gradually add the cold water, whisking until mixture comes to a boil.
4. Reduce the heat to low and cook for 1 minute longer, stirring occasionally.
5. In a small bowl, lightly beat the egg yolks.
6. Stir a small amount of filling into the egg yolks to temper them.
7. Then add the yolk mixture to the remaining filling and slowly stir for 1 minute longer.
8. DO NOT OVERMIX.
9. Remove the saucepan from the heat and stir in the butter, lemon rind and juice.
10. Sprinkle the ginger snap crumbs over the baked crust.
11. Pour in the lemon filling while it is still warm, then make the meringue.
12. MAKE THE MERINGUE.
13. Position the oven rack to the lower third of the oven.
14. Preheat the oven to 400 degrees.
15. In a small bowl, combine the sugars.
16. In the large bowl of an electric mixer fitted with beaters or whip attachment, beat the egg whites on medium speed until frothy.
17. Add the cream of tartar and increase mixer speed to medium-high.
18. Beat until the egg whites form firm peaks, but are not dry, then add the sugar mixture, 1 tablespoon at a time, taking about 1 minute.
19. Add the vanilla.
20. Beat the whites until thick and glossy, about 30 seconds longer.
21. With a tablespoon, drop mounds of meringue in a ring around the edge of the filling, then fill in the center.
22. With the back of a tablespoon, spread the meringue to COMPLETELY cover the filling.
23. Swirl the meringue with the back of the tablespoon to form peaks.
24. Bake the pie in a 400-degree oven for 6 to 8 minutes or until lightly brown.
25. Cool the pie away from drafts.
26. A chill may cause the meringue to fall.
27. Do not cut the pie until it is completely cool.
28. TO PREVENT MERINGUE FROM WEEPING.
29. Blend in the sugar slowly.
30. Spread the meringue on the filling while the filling is still warm.
31. Seal the meringue onto the very edge of the pie.
32. Leave no trace of filling uncovered.
33. Do not overbake.
Ingredients
2 cups cold nonfat milk
2 pkgs. instant sugar/fat free lemon pudding mix
1 tbls. lemon juice
1 reduced fat graham cracker crust
1-8oz. cool whip free, thawed and divided
Directions
Pour milk into a large bowl. Add dry pudding mixes and juice. Beat with wire whisk for 2 min. Mixture will be thick. Spread 1 1/2 cups of pudding into bottom of crust; set aside. Add half of the cool whip to remaining pudding; stir genly until well blended. Spread over pudding layer in crust. Spread remaining cool whip over top. Refrigerate 3 hours or until set.
Number of Servings: 8
Grandma's lemon meringue pie
INGREDIENTS
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and 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 and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and 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, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Try Good Housekeeping's Lemon Meringue Pie Recipe:
*Triple-tested at the Good Housekeeping Research Institute Test Kitchen*
INGREDIENTS
3 large lemons
3/4 cup(s) sugar
6 tablespoon(s) (3/4 stick) margarine or butter
2 teaspoon(s) cornstarch
4 large egg yolks
1 (6-ounce) eady-to-use butter-flavor piecrust
1 package(s) vanilla instant pudding and pie filling for 4 servings
1/2 cup(s) milk
1 container(s) (8-ounce) frozen whipped topping, thawed
DIRECTIONS
1. Grate peel from 1 lemon. Squeeze enough juice from lemons to equal 1/2 cup.
2. In 1-quart saucepan over medium-low heat, heat sugar, margarine or butter, cornstarch, lemon peel, and lemon juice until smooth and margarine or butter melts.
3. In small bowl, with wire whisk or fork, beat egg yolks slightly. Into yolks, beat small amount of warm lemon mixture; stir egg mixture back into lemon mixture in saucepan. Reduce heat to low; cook, stirring constantly, until mixture thickens, 5 to 10 minutes.
4. Pour lemon mixture into bowl; cover surface with plastic wrap and refrigerate 3 hours or until well chilled.
5. Spread 1/2 cup chilled lemon mixture in piecrust. In medium bowl, with wire whisk, beat pudding, milk, and remaining lemon mixture until blended. Fold half of whipped topping into lemon filling; spoon into crust.
6. Spoon remaining whipped topping over pie, swirling with back of spoon to make attractive top. Chill pie at least 1 hour.
Try our recipe finder, to locate any other popular recipes your books might not have!
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Good Luck!