LEMON PIES RECIPES

Name: Lemon Meringue Pie
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8 servings.
Ingredients: 1 sheet refrigerated pie crust; 1-1/2 cups sugar; 6 tablespoons cornstarch; Dash salt; 1-1/2 cups water; 3 large egg yolks, lightly beaten; 2 tablespoons butter; 1/3 cup lemon juice (about 3 lemons); 2 teaspoons grated lemon zest; MERINGUE:; 3 large egg whites, room temperature; 1/2 teaspoon vanilla extract; 1/4 teaspoon cream of tartar; 6 tablespoons sugar

LEMON MERINGUE PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Lemon Meringue Pie Recipe: How to Make It - Taste of Home image

I think of my grandmother every time I make this pie...it's a recipe she made often. Because of my husband's engineering job, we've lived in several states, and I've shared this recipe with lots of friends I've made over the years.

Provided by Taste of Home

Categories Desserts

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 sheet refrigerated pie crust
1-1/2 cups sugar
6 tablespoons cornstarch
Dash salt
1-1/2 cups water
3 large egg yolks, lightly beaten
2 tablespoons butter
1/3 cup lemon juice (about 3 lemons)
2 teaspoons grated lemon zest
MERINGUE:
3 large egg whites, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar

Steps:

Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing the filling., In a saucepan, combine sugar, cornstarch and salt. Stir in water. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 additional minutes. Gradually stir in 1 cup of hot filling to egg yolks; return to saucepan. Bring to a boil. Cook, stirring constantly, for 2 minutes. Remove from heat. Stir in butter, lemon juice and zest. Pour hot filling into pastry shell., For meringue, beat egg whites, vanilla and cream of tartar in a bowl at medium speed until soft peaks form. Add sugar gradually, 1 tablespoon at a time, beating on high until stiff and glossy. Immediately spread over pie, sealing edges to pastry. , Bake until meringue is golden, 12-15 minutes. Cool. Store in refrigerator.

Nutrition Facts : Calories 382 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 92mg cholesterol, SodiumContent 172mg sodium, CarbohydrateContent 67g carbohydrate (47g sugars, FiberContent 0 fiber), ProteinContent 3g protein.

LEMON MERINGUE PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Lemon Meringue Pie Recipe: How to Make It - Taste of Home image

I think of my grandmother every time I make this pie...it's a recipe she made often. Because of my husband's engineering job, we've lived in several states, and I've shared this recipe with lots of friends I've made over the years.

Provided by Taste of Home

Categories Desserts

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 sheet refrigerated pie crust
1-1/2 cups sugar
6 tablespoons cornstarch
Dash salt
1-1/2 cups water
3 large egg yolks, lightly beaten
2 tablespoons butter
1/3 cup lemon juice (about 3 lemons)
2 teaspoons grated lemon zest
MERINGUE:
3 large egg whites, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar

Steps:

Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing the filling., In a saucepan, combine sugar, cornstarch and salt. Stir in water. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 additional minutes. Gradually stir in 1 cup of hot filling to egg yolks; return to saucepan. Bring to a boil. Cook, stirring constantly, for 2 minutes. Remove from heat. Stir in butter, lemon juice and zest. Pour hot filling into pastry shell., For meringue, beat egg whites, vanilla and cream of tartar in a bowl at medium speed until soft peaks form. Add sugar gradually, 1 tablespoon at a time, beating on high until stiff and glossy. Immediately spread over pie, sealing edges to pastry. , Bake until meringue is golden, 12-15 minutes. Cool. Store in refrigerator.

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