GRANDMA LEMON MERINGUE PIE RECIPES

GRANDMA'S LEMON MERINGUE PIE RECIPE | ALLRECIPES

Grandma's Lemon Meringue Pie Recipe | Allrecipes image

This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.

Provided by Emilie S.

Categories Desserts Pies Custard and Cream Pies Lemon Pies Lemon Meringue Pie Recipes

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 1 - 9 inch pie

Number Of Ingredients 11

Ingredients

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
¼ teaspoon salt
1?½ 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

Steps:

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.

Nutrition Facts : Calories 297.7 calories, CarbohydrateContent 49.7 g, CholesterolContent 110.1 mg, FatContent 10.3 g, FiberContent 1.5 g, ProteinContent 4.4 g, SaturatedFatContent 4.3 g, SodiumContent 229.2 mg, SugarContent 35.2 g

GRANDMA'S LEMON MERINGUE PIE RECIPE - FOOD.COM

Grandma's Lemon Meringue Pie Recipe - Food.com image

Make and share this Grandma's Lemon Meringue Pie recipe from Food.com.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 1 9

Number Of Ingredients 12

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 crusts, baked
4 egg whites
1/4 cup white sugar
1/4 teaspoon cream of tartar

Steps:

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 and cream of tartar 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.

Nutrition Facts : Calories 2528.3, FatContent 99.8, SaturatedFatContent 35.4, CholesterolContent 725.1, SodiumContent 1986.1, CarbohydrateContent 379.8, FiberContent 10.5, SugarContent 254, ProteinContent 38.3

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Grandma Rusche left of with so many wonderful memories and would bake the most wonderful pies I've ever had. Sadly the only one that I know of that she "kind of shared"; or came close to sharing was this Lemon Meringue. She gave me ingredients - and "kind of amounts" and I took that and several recipes I found that included those items as well as the instructions and I've written it here as best I could from what she gave me and I think it comes pretty close with it's tart lemon filling and mile high meringue. One of the big things she always said was you always had to leave at least one seed in the filling, not sure if she said it was for flavor or luck - but hey; I ALWAYS leave ONE seed in as not taking any chances with Grandma's Lemon Pie"
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