Lemon Meringue Pie Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/pies/lemon-meringue-pies/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Fri, 20 Sep 2024 16:33:20 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Lemon Meringue Pie Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/pies/lemon-meringue-pies/ 32 32 Lemon Pie https://www.tasteofhome.com/recipes/lemon-pie-recipe/ Wed, 17 Apr 2024 18:35:39 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1978106

Ingredients

  • 3 large egg yolks, room temperature
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 graham cracker crust (9 inches)
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
Text Ingredients

Directions

  1. Preheat oven to 325°. In a bowl, mix egg yolks, milk and lemon juice until blended. Pour into crust.
  2. Bake on a lower oven rack until filling is golden brown and thickened, 30-35 minutes. Cool 1 hour on a wire rack. Refrigerate, covered, 2 hours or until cold.
  3. For whipped cream, in a bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Top pie with whipped cream just before serving.

Nutrition Facts

1 piece: 402 calories, 22g fat (11g saturated fat), 120mg cholesterol, 196mg sodium, 46g carbohydrate (41g sugars, 0 fiber), 7g protein.

]]> 6 of Grandma’s Best Meringue Pies https://www.tasteofhome.com/collection/grandmas-best-meringue-pies/ Thu, 24 Jan 2019 20:17:39 +0000 http://www.tasteofhome.com/?post_type=collection&p=860071 Meringue pie, with its sweet, sticky topping, is number one in our books. And nobody made a better meringue pie than Grandma.

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Mile-High Cranberry Meringue Pie

2 Reviews
Test Kitchen Approved
Total Time1 hour 25 min
Servings8 servings
Go to Recipe
From the Recipe Creator:Your holiday crowd will be blown away when they see this pie with towering meringue on top. Let it sit in your refrigerator for at least four hours for best results. —Marcia Whitney, Gainesville, Florida

Psst! Here’s how to make Meringue for the airiest desserts.

Key Lime Marshmallow Meringue Tarts

Test Kitchen Approved
Total Time45 min
Servings8 tarts
Go to Recipe
From the Recipe Creator:After spending time last winter in Key West, my husband and I became obsessed with Key lime pie. This is my downsized version of one we tried while spending time in that area. Marshmallow creme is the extra special touch. —Barbara Hahn, Park Hills, Missouri

Peanut Butter Meringue Pie

11 Reviews
Test Kitchen Approved
Total Time1 hour
Servings8 servings
Go to Recipe
From the Recipe Creator:My four sons clamor for the peanut butter pie. My mom found the recipe from a farmwife magazine in the 1960s, and now I'm teaching our sons' wives to make it. —Judy Hernke, Mundelein, Illinois

Contest-Winning Rhubarb Meringue Pie

16 Reviews
Contest Winner
Test Kitchen Approved
Total Time1 hour 55 min
Servings8 servings
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From the Recipe Creator:My husband’s grandmother was an excellent cook, but she didn’t always share her secrets. Luckily, we have her rhubarb pie recipe. I added one of my favorite crusts and a never-fail meringue. —Elaine Sampson, Colesburg, Iowa

Grapefruit Meringue Pie

6 Reviews
Contest Winner
Test Kitchen Approved
Total Time50 min
Servings8 servings
Go to Recipe
From the Recipe Creator:There's a grapefruit tree in our backyard, so I like to use fresh grapefruit juice when I make this pie. I just love the unique citrus flavor of this dessert. —Barbara Soliday, Winter Haven, Florida

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]]> Lemon Meringue Pie https://www.tasteofhome.com/recipes/world-s-best-lemon-pie/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/world-s-best-lemon-pie/

Ingredients

  • Dough for single-crust pie
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups water
  • 3 large egg yolks, beaten
  • 1 tablespoon butter
  • 1/4 cup lemon juice
  • 1 teaspoon grated lemon zest
  • MERINGUE:
  • 3 large egg whites, room temperature
  • 1/4 teaspoon salt
  • 1/2 cup sugar
Text Ingredients

Directions

  1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
  2. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°.
  3. In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat.
  4. Gradually stir 1 cup hot mixture into egg yolks; return all to saucepan. Bring to a boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pie crust.
  5. In a bowl, beat egg whites and salt until stiff (but not dry) peaks form. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edge to crust. Bake at 350° until meringue is golden, 12-15 minutes. Cool. Store any leftovers in the refrigerator.

World’s Best Lemon Pie Tips

How do you keep lemon meringue pie from getting soggy?

Refrigeration can make this pie get soggy more quickly. Let it stand at room temperature before serving. Also, make sure your lemon filling is still hot when you spread the meringue on top. This will help prevent it from "weeping" into the rest of your pie. Learn more about perfecting pie crusts.

Does lemon pie need to be refrigerated?

Lemon pie can be set at room temperature for a couple of hours, but it should go into the fridge after that.

Can I make this lemon pie recipe ahead of time?

Lemon meringue pie is definitely best served fresh, but you can keep your pie in the refrigerator for up to three days, loosely covered with aluminum foil. You want to avoid smashing those beautiful stiff peaks! Here's more on how to master meringue.

Research contributed by Elizabeth Harris

Dough for single-crust pie (9 in.)

Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 385 calories, 15g fat (9g saturated fat), 103mg cholesterol, 338mg sodium, 59g carbohydrate (38g sugars, 1g fiber), 5g protein.

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