Lemon Meringue Pie Recipe
Lemon Meringue Filling
1 ½ cups sugar
5 tablespoons cornstarch
⅛ teaspoon salt
4 egg yolks
1 ¾ cups milk
½ cup fresh lemon juice
3 tablespoons butter
1 teaspoon lemon zest
1 capful of lemon extract
1 (9-in.) baked piecrust shell
Meringue for the Top
6 egg whites
½ teaspoon cream of tartar
½ cup sugar
Directions
1. Using a fork, poke holes into a thawed or fresh pie crust. Cover with parchment paper and cover with dried beans.
2. Bake for 7-8 minutes on 375. Remove from the oven and discard parchment paper and beans and set aside.
3. Whisk together first 3 ingredients in a medium-size heavy non-aluminum saucepan.
4. In a medium bowl, whisk together egg yolks, lemon juice and milk. D Add into sugar mixture in pan. Add sauce pan to the stove and cook over medium heat, stirring constantly until mixture thickens, about 9 minutes.
5. Bring to a boil, and boil, whisking constantly, 1 minute. Remove from heat. Stir in butter and zest until smooth. Spoon into piecrust.
Prepare the Meringue: Beat egg whites and cream of tartar at high speed with an electric mixer just until foamy. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).

Spread Meringue over hot filling, sealing edges.
Bake at 325°F for 20 to 22 minutes or until meringue peaks are lightly browned. Let cool completely on a wire rack (about 1 hour). Store in refrigerator.
South African style Lemon Meringue
She tastes like home sweet home! ????????????
She’s easy, sweet, lemony and will most definitely take my fellow South African’s down memory lane, so enjoy this one aaaand happy big tasty bites!
200g Tennis (coconut) biscuits, finely crushed/blended
125g salted butter, melted
385g condensed milk
3 whole eggs, separated
125ml fresh lemon juice
1/2 tsp cream of tartar
1/2 cup castor or 3/4 cup powdered sugar
1/2 tsp vanilla essence
1. Preheat the oven to 180 degrees celsius
2. Blend the coconut biscuits until fine by either using a blender or place the biscuits in a zip lock bag and crush manually.
3. Add the biscuits and melted butter to a medium bowl and mix until well combined.
4. Prepare a baking tin (I used a 9inch square pan or a round tin/springform tin with 23cm radius) with cook and pray or baking paper.
5. Firmly press the base into the tin with the edges rising about an inch or so. Place in the fridge while you make the filling.
6. In a medium bowl whisk together the egg yolk and condensed milk until well combined. Add the fresh lemon juice - you may add an addition tbsp or two if you’d like it to be extra lemon(y).
7. Bake for 15mins at 180 degrees celisus. Meanwhile make the whipped egg whites.
8. Add 3-4 egg whites (I used 4) to a large bowl. Add the cream of tartar and start whisking, gradually start adding in the sugar as your whisking. Lastly add in the vanilla essences and continue whisking until stiff peaks have formed.
9. Remove the tart form the oven and either dollop the egg whites on top of the tart using a spoon or a piping bag. Feel free to get creative.
10. Pop the tart back in the oven and bake for another 10mins until golden brown on top. Allow to reach room temp and enjoy!
Professional Baker Teaches You How To Make LEMON MERINGUE PIE!
Lemon Meringue Pie is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 1 9-inch pie
Serves 8 to 10
Ingredients
Dough:
1 cup + 2 Tbsp (150 g) cake & pastry flour
1 Tbsp (12 g) sugar
1/2 tsp (3 g) salt
1/2 cup (115 g) cold unsalted butter, cut into pieces
3 Tbsp (45 ml) cold water
1 ½ tsp (7 ml) lemon juice or white vinegar
1 egg white, lightly whisked
Lemon Curd Filling
1 cup (200 g) sugar
¼ cup (30 g) cornstarch
1 cup (250 ml) water
6 large egg yolks
½ cup (125 ml) fresh lemon juice
2 Tbsp (30 g) unsalted butter
Meringue
4 large egg whites, at room temperature
½ tsp (3 g) cream of tartar
1/3 cup (70 g) sugar
3 Tbsp (24 g) icing sugar, sifted
Directions
1. Sift the flour, sugar and salt to combine in a bowl or using a stand mixer fitted with the paddle attachment. Cut in the butter by hand with a pastry cutter or on low speed until just small pieces of butter are visible and the mixture as a whole just begins to take on a pale yellow colour (indicating that the butter has been worked in sufficiently).
2. Stir the water and lemon juice together and add this to the dough all at once, mixing until the dough just comes together. Shape the dough into a disc, wrap and chill for at least 2 hours before rolling. Alternatively, the dough can be frozen for up to 3 months and thawed in the fridge before rolling.
3. Roll out the dough on a lightly floured work surface until it is in a circle that is just under ¼ inch thick. Lightly dust a 9” pie plate with flour. Press the dough into the pie plate and trim away any excess dough, pinch the edges to create a fluted pattern and chill for 30 minutes.
4. Preheat the oven to 400 F (205 C). Line the chilled pie shell with tin foil and fill the foil with dried beans, raw rice or pie weights. Bake the pie shell for 20 minutes, then carefully remove the foil and weights and bake the crust for 8 to 10 minutes more, until the centre of the pie shell is dry-looking and just starts to brown a little. Immediately after removing the pie shell from the oven, brush the hot crust with a little of the whisked egg white. This will create a barrier to keep the crust crispy once filled. Reduce the oven temperature to 325 F(160 C).
5. For the filling, whisk the sugar and cornstarch together in a medium saucepot, then whisk in the cold water. Have the other ingredients measured and nearby. Bring the sugar mixture up to a full simmer over medium-high heat, whisking as it cooks, until the mixture is thick and glossy.
6. Pour about a cup of this thickened filling into the egg yolks while whisking, then return this to the pot and whisk just one minute more. Whisk in the lemon juice and cook until the filling just returns to a simmer. Remove the pot from the heat and whisk in the butter then immediately pour the hot filling into the cooled pie shell (the filling will seem very fluid, but it will set up once chilled). Cover the surface of the filling with plastic wrap to keep it hot. Immediately prepare the meringue topping.
7. Whip the egg whites with the cream of tartar on medium speed until foamy, then increase the speed to high and gradually pour in the granulated sugar and icing sugar and continue whipping just until the whites hold a medium peak when the beaters are lifted.
8. Remove the plastic wrap from the hot lemon filling, then dollop half of the meringue directly onto the filling (the filling will still be very soft, so work gently). Be sure to spread the meringue so that it completely covers the lemon filling and connects with the outside crust, then use a bamboo skewer or paring knife to swirl the meringue just a touch (this will secure it to the lemon curd). Dollop the remaining meringue onto the pie and use the back of your spatula to lift up the meringue and creates spikes. Bake the pie for about 20 minutes at 325 F (160 C), until the meringue is nicely browned. Cool the meringue completely to room temperature before chilling for at least 4 hours.
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The Best Lemon meringue Pie! No Weep, No Shrink Meringue.
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Lori Brown
po box 1184
Imboden, Arkansas 72434
recipes
pie crust
2 1/2 cups AP Flour
1 t. Salt
1 cup cold butter
1/4 cup cold water
400 15 to 20 minutes
filling
3/4 cup AP Flour
2 cups water
1 1/2 cups sugar
5 egg yolks
3 T. butter
juice of 2 lemons
zest of 2 lemons
pinch of salt
Meringue
1 T. cornstarch
2 T. sugar
1/2 water
5 egg whites
6 T
sugar
pinch of salt
My Tip of the day
I fill ice trays with buttermilk, and freeze them
put in freezer bags, get out what I need
Healthy recipes
2 Creamy Lemon Pie Recipes in Minutes - Super Easy Lemon Pie Recipe
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???? 1930 Magic Lemon Cream Pie Recipe ???? Glen & Friends Cooking
???? 1930 Magic Lemon Cream Pie. Welcome friends! Today on the Old Cookbook Show, we are making Magic Lemon Cream Pie, from the 1930 “New Magic In The Kitchen” cookbook. This pie recipe is essentially a Lemon Meringue Pie made with condensed milk. It is also what food historians believe to be the genesis of the ‘modern’ Key lime pie, as it breaks away from previous more labourious methods.
Ingredients:
1 can (sweetened) condensed milk (300 mL)
½ cup lemon juice
Zest of 1 lemon
2 eggs
2 Tbsp granulated sugar
Baked 9” pie shell or Cracker Crust:
Method:
Preheat oven to 350ºF
Blend together condensed milk, lemon juice, zest, and egg yolks.
Pour into a baked pie shell.
Beat egg whites until frothy and then add sugar while continuing to beat to stiff peaks.
Cover pie with meringue and then baked 15-18 minutes until meringue is cooked and golden brown.
Other Lemon Pies
Island Lemon Pie:
1930 Magic Lemon Cream Pie Recipe:
Key Lime Pie Vs. Lemon Pie Vs. Lime Pie Recipe Taste Off:
1855 Lemon Pie Recipe:
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