LEMON PIE WITH MERINGUE CRUST RECIPES

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LEMON MERINGUE PIE RECIPE - PILLSBURY.COM



Lemon Meringue Pie Recipe - Pillsbury.com image

Learn how to make Lemon Meringue Pie with a premade crust when you use this recipe! This dessert comes together with a Pillsbury™ Pie Crust and a tangy homemade filling to create the ultimate summer treat. Give it a try and discover the best Lemon Meringue Pie you've ever tasted.

Provided by Pillsbury Kitchens

Total Time 5 hours 15 minutes

Prep Time 1 hours 0 minutes

Yield 8

Number Of Ingredients 13

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 1/4 cups sugar
1/3 cup cornstarch
1/2 teaspoon salt
1 1/2 cups cold water
3 egg yolks
2 tablespoons butter or margarine
1 tablespoon grated lemon peel
1/2 cup fresh lemon juice
3 egg whites
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla
1/4 cup sugar

Steps:

  • Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  • Meanwhile, in 2-quart saucepan, mix 1 1/4 cups sugar, the cornstarch and salt. Gradually stir in cold water until smooth. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat.
  • In small bowl, beat egg yolks with fork. Stir about 1/4 cup of hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture. Cook over low heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly.
  • Remove from heat. Stir in butter, lemon peel and lemon juice. Cool slightly, about 15 minutes. Pour into cooled baked shell.
  • Reduce oven temperature to 350°F. In small deep bowl with electric mixer, beat egg whites, cream of tartar and vanilla on medium speed about 1 minute or until soft peaks form. On high speed, gradually beat in sugar 1 tablespoon at a time until stiff glossy peaks form and sugar is dissolved. Spoon meringue onto hot filling; spread to edge of crust to seal well and prevent shrinkage.
  • Bake at 350°F 12 to 15 minutes or until meringue is light golden brown. Cool completely, about 1 hour. Refrigerate until filling is set, about 3 hours. Store in refrigerator.

Nutrition Facts : Calories 330 , CarbohydrateContent 56 g, CholesterolContent 90 mg, FatContent 2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 5 g, ServingSize , SodiumContent 320 mg, SugarContent 38 g, TransFatContent 0 g

CLASSIC LEMON MERINGUE PIE RECIPE: HOW TO MAKE IT



Classic Lemon Meringue Pie Recipe: How to Make It image

This is the one and only lemon meringue pie recipe you'll ever need. The flaky and tender from-scratch crust is worth the effort. —Lee Bremson, Kansas City, Missouri

Provided by Taste of Home

Categories     Desserts

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 8 servings.

Number Of Ingredients 20

1-1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1 to 3 tablespoons cold water
FILLING:
1-1/4 cups sugar
1/4 cup cornstarch
3 tablespoons all-purpose flour
1/4 teaspoon salt
1-1/2 cups water
3 large egg yolks, lightly beaten
2 tablespoons butter
1-1/2 teaspoons grated lemon zest
1/3 cup lemon juice
MERINGUE:
1/2 cup sugar, divided
1 tablespoon cornstarch
1/2 cup cold water
4 large egg whites
3/4 teaspoon vanilla extract

Steps:

  • In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball. , Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Bake at 425° for 12-15 minutes or until lightly browned., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon zest. Gradually stir in lemon juice just until combined. Pour into the crust., For meringue, in a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Transfer to a bowl; cool., Beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff peaks form and sugar is dissolved (meringue will not be smooth). Spread evenly over hot filling, sealing edge to crust., Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 444 calories, FatContent 17g fat (5g saturated fat), CholesterolContent 87mg cholesterol, SodiumContent 282mg sodium, CarbohydrateContent 68g carbohydrate (43g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

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