Recipes for "lemon meringue pie"

Preheat oven to 325 degrees F (165 degrees C).

Combine 1 1/2 cups sugar, salt, and 1 1/2 cups water in a heavy saucepan. Place over high heat and bring to a boil. In a small bowl, mix cornstarch and 1/3 cup water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil mixture until thick and clear, stirring constantly. Remove from heat.

In a small bowl, whisk together egg yolks and lemon juice. Gradually whisk egg yolk mixture into hot sugar mixture. Return pan to heat and bring to a boil, stirring constantly. Remove from heat and stir in grated lemon rind and butter or margarine. Place mixture in refrigerator and cool until just lukewarm.

In a large glass or metal bowl, combine egg whites and salt. Whip until foamy. Gradually add 1/2 cup sugar while continuing to whip. Beat until whites form stiff peaks. Stir about 3/4 cup of meringue into lukewarm filling. Spoon filling into baked pastry shell. Cover pie with remaining meringue.

Bake in preheated oven for 15 minutes, until meringue is slightly brown. Cool on a rack at for at least 1 hour before cutting.

Divide shortbread cookie crumbs into 4 wide glasses, cups, or ramekins. Set aside until needed.

Separate 2 of the eggs, transferring 2 yolks into a saucepan, and 2 whites in a mixing bowl. Transfer bowl of egg whites to the refrigerator until needed. Crack the last egg into the saucepan with the yolks, and add sugar, lemon juice, butter, and lemon zest; whisk briefly to combine.

Place saucepan over medium heat, and cook, stirring with a whisk, until the butter disappears, and the mixture is hot to the touch. Switch to a spatula, and continue cooking, while stirring constantly, making sure to scrape the bottom of the pan with the flat edge of the spatula to prevent egg sticking to the bottom. Continue until the mixture thickens and will hold a sharp line if a finger is dragged across the spatula.

Remove lemon mixture from the heat, and pass through a fine mesh strainer set over a bowl.

Divide lemon curd evenly between the 4 prepared glasses. Refrigerate until lemon curd is firm and fully chilled, 3 to hours.

Preheat the oven to 400 degrees F (200 degrees C). Place a silpat on a baking sheet and very lightly grease with vegetable oil.

Beat egg whites in a glass, metal, or ceramic bowl until foamy and stoft peaks just start to form. Add vanilla extract and 1 tablespoon sugar, continuing to beat until medium peaks form. Add second tablespoon of sugar, and continue beating until stiff peaks form.

Transfer meringue into a piping bag with a star tip, and pipe 4 rosettes onto the prepared baking sheet, about 2 inches high, and smaller in diameter than the size glass you’re using.

Bake in the preheated oven until edges of the meringue rosettes are lightly browned, 7 to 10 minutes. Let cool on the baking sheet for 5 minutes before transferring meringues on top of the lemon curd. Serve immediately or refrigerate until needed.

Preheat the oven to 375 degrees F (190 degrees C).

Prepare crust: Press pie crust into a 9-inch pie dish. Brush crust with a thin layer of beaten egg white.

Bake crust in the preheated oven until golden brown, 5 to 10 minutes. Remove crust from the oven and cool. Reduce oven temperature to 350 degrees F (175 degrees C).

Cook raspberry layer: Cook and stir raspberries in a saucepan over medium heat until raspberries start to break down, 5 to 10 minutes. Stir cornstarch into raspberries until cornstarch is dissolved and mixture is thickened, 2 to 3 minutes. Spoon raspberry mixture into pie crust.

Make lemon filling: Combine sugar and cornstarch in a saucepan; gradually stir in cold water and 1/2 cup lemon juice until smooth. Stir egg yolks into sugar mixture; bring to a boil. Cook sugar-egg mixture at a boil, stirring constantly, until smooth, about 1 minute. Remove the saucepan from heat. Stir remaining 1/4 cup lemon juice, lemon pulp, and butter into sugar-egg mixture; pour over raspberry mixture.

Make meringue: Beat egg whites in a clean, medium bowl with an electric mixer on high speed until foamy. Gradually beat sugar into egg whites until stiff peaks form. Spread meringue over lemon filling, completely sealing meringue onto edges of crust.

Bake in the preheated oven until meringue is golden brown, 15 to 20 minutes. Cool pie to room temperature on a wire rack, about 30 minutes. Refrigerate pie until completely chilled, about 3 hours.

Preheat oven to 325 degrees F (165 degrees C). Press pie crust into a pie plate.

Mix sweetened condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl; pour into pie crust.

Bake in the preheated oven for 25 minutes.

Five minutes before pie is done, beat egg whites and cream of tartar together in a bowl using an electric mixer on high speed until foamy. Slowly add sugar to egg white mixture and continue beating until meringue forms stiff peaks, about 5 minutes.

Remove pie from oven and increase temperature to 350 degrees F (175 degrees C). Spread meringue onto warm pie, making sure meringue goes all the way to the edges creating a seal. Using the back of a spoon, dab the meringue and pull up, creating peaks across the pie.

Bake in the oven for 15 minutes. Let cool to room temperature for 1 hour and store in the refrigerator.

Whisk water, 3/4 cup agave nectar, cornstarch, flour, zest and juice from 2 1/2 lemons, and salt together in a saucepan; bring to a boil just until lemon mixture coats a spoon, 3 to 5 minutes. Stir butter into lemon mixture until melted; remove saucepan from heat.

Whisk 1/2 cup lemon mixture with the egg yolks in a bowl to temper the yolks. Return saucepan to medium-low heat and slowly whisk tempered egg yolks into remaining lemon mixture until thickened, 3 to 5 minutes. Spoon lemon mixture into pie crust.

Preheat oven to 350 degrees F (175 degrees C).

Beat egg whites and 1/2 teaspoon lemon juice in a clean bowl using an electric mixer until soft peaks form; add 2 tablespoons agave nectar and continue beating until stiff peaks form. Spoon egg white mixture on top of lemon mixture, making sure to completely cover the lemon mixture.

Bake in the preheated oven until meringue is golden brown, about 10 minutes.

Preheat oven to 425 degrees F (220 degrees C).

Beat sweetened condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl until smooth; pour into pie crust.

Beat egg whites with an electric mixer in a glass or metal bowl until foamy. Gradually add sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks; spoon onto the pie to cover completely.

Bake pie in preheated oven until the tips of the topping begin to brown, about 3 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Beat the 3 yolks in a bowl until smooth; set aside.

Whisk 3/4 cup sugar with cornstarch and flour in a saucepan until thoroughly mixed; beat in the water, lemon juice, and lemon zest. Bring to a boil over medium heat; reduce heat to a simmer. Add the egg yolks and butter; whisk until the filling is smooth and thickened; remove from heat. Spoon the hot lemon filling into the mini graham cracker crusts.

Beat egg whites, 1/4 cup sugar, and almond extract in a metal or glass bowl with an electric mixer until the meringue is fluffy and holds stiff peaks, 1 to 2 minutes. Top each lemon pie with about 1-inch meringue and spread into decorative swirls and peaks with a spatula, covering all of the lemon filling with meringue.

Bake in preheated oven until the meringue is lightly golden brown with darker brown peaks and swirls, about 10 minutes. Allow to cool before serving.

Place graham crackers into a resealable plastic bag and crush into crumbs using a rolling pin. Pour into a bowl and add enough melted butter so crumbs stick together. Press mixture firmly into your serving dish to form the crust. Place in the freezer until firm, about 20 minutes.

Preheat oven to 325 degrees F (165 degrees C). Remove crust from freezer.

Whisk condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl; pour over crust.

Bake in the preheated oven until just set, 10 to 15 minutes. Remove pie from oven. Keep oven on.

Beat egg whites in a glass, metal, or ceramic bowl until medium peaks form. Add sugar gradually, continuing to beat until stiff peaks form. Whisk in salt and cream of tartar gently. Spread meringue over pie. Use a fork to create peaks in the meringue.

Increase oven temperature to 375 degrees F (190 degrees C).

Return pie to the oven and bake until meringue topping is golden brown, about 15 minutes. Turn off oven and leave the pie inside to cool, about 30 minutes.

Combine lemon juice, eggs, sugar, and lemon zest for lemon curd in a small saucepan over low heat. Cook, whisking constantly, until thick enough to coat the back of a spatula or spoon, about 10 minutes. Remove from the heat and strain through a sieve into a bowl. Stir in butter until melted; set aside.

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

Sift flour, sugar, baking powder, and salt for cupcakes into a large bowl. Pour milk, oil, vanilla extract, and egg onto the dry mixture. Mix thoroughly with an electric mixer of by hand. Pour in hot water and mix to combine; batter will be thin. Spoon batter into the prepared muffin liners, filling about 3/4 full.

Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.

Core each cupcake using either a corer or a knife. Spoon in lemon curd.

Pour sugar and egg whites into a large bowl. Place the bowl over a saucepan or pot of simmering water. Whisk constantly until sugar is dissolved and egg whites are warm, to between 120 and 140 degrees F (49 to 60 degrees C) on a thermometer, 4 to 6 minutes. Remove from the heat.

Mix in lemon juice and whip at high speed until stiff peaks form. Pipe meringue onto the cupcakes.

Set an oven rack about 10 inches from the heat source and preheat the oven's broiler.

Place cupcakes under the preheated broiler until meringue has browned, about 2 minutes.

Gather the ingredients. Preheat the broiler to 500 degrees F (260 degrees C).

Beat condensed milk, egg yolks, and lemon juice together in a medium mixing bowl; pour mixture into graham cracker crust.

Beat egg whites with sugar in a separate glass or metal mixing bowl until stiff peaks form. Spread evenly on top of lemon filling.

Brown in preheated broiler just until meringue is set and golden. Keep pie refrigerated.

Line the frozen pie shell with aluminum foil. Fill two-thirds of the way with pie weights (dry beans work well for this).

Bake for 20 minutes. Remove the crust from the oven. Lift up the edges of the aluminum foil to remove the foil and pie weights from the crust. Poke the bottom of the crust all over with the tines of a fork.

Return the pie crust to the oven, bake for an additional 10 to 15 minutes, or until it is nicely and lightly browned all over. Remove from oven and set aside.

Gently mix the cut rhubarb, sugar, orange zest, cinnamon, and ground ginger in a medium saucepan. Let sit for 15 minutes so the sugar macerates the rhubarb and liquid is released.

Put the pan on the stove on medium heat. Stir in the instant tapioca or tapioca starch. (By the way, if you are using instant tapioca and you don't like seeing anything that might resemble tapioca, just run it through a blender to pulverize it into tapioca flour.)

Slowly heat up the rhubarb until steamy. If you heat the rhubarb too quickly, the pieces will disintegrate into mush. The mush will still work in the pie, and taste good, but will look like pink oatmeal. You want to gently cook the rhubarb until it is a little tender, but not yet falling apart.

While the rhubarb is cooking, get started on the meringue. In a small bowl, whisk together the sugar and cream of tartar and set aside.

(Note that the cream of tartar is not absolutely required, but as a dry acid, it will help the meringue keep its structure. If you don't have cream of tartar you can alternatively support the meringue by adding a teaspoon of white vinegar to the egg whites when you start to whip them.)

In a small saucepan, whisk the cornstarch and cold water together until the cornstarch is dissolved. Heat on the stovetop and stir with a whisk until the mixture gets bubbly and forms a gel. Remove from heat.

Make sure that the egg whites you are using have absolutely no pieces of egg yolk or shell in them. Make sure that your mixer bowl for whipping the egg whites is spotlessly clean.

Any residual fat from another baking project in the bowl will make it difficult for the egg whites to whip up into a meringue.

Place the egg whites and vanilla in the bowl of an electric mixer. Start the speed on low and gradually increase the speed to medium.

Once the egg whites are frothy, slowly add the sugar and cream of tartar mixture, one tablespoon at a time. Beat until the sugar is incorporated an the mixture forms soft peaks.

Then add the cornstarch mixture, one tablespoon at a time. Increase the mixer speed to high, and beat until the mixture forms stiff peaks. Be careful not to over beat.

The filling needs to be piping hot when the meringue goes on it, so if it has been allowed to cool, reheat it until it is steamy.

Pour the rhubarb mixture into the pre-baked pie shell, spreading it evenly along the bottom of the shell.

Use a rubber spatula and immediately spread the meringue mixture evenly around the edge and then the center of the pie to keep it from sinking into the filling.

Make sure the meringue attaches to the pie crust to prevent shrinking. Use the back of a spoon to create peaks all over the meringue.

Bake the pie at 325°F until the meringue is golden brown, about 20 minutes. Transfer to a wire rack and let cool to room temperature. The pie can be refrigerated, but it is best served the same day.

Set a rack in the middle of the oven.

In a bowl, whisk the egg yolks and whole egg until thoroughly combined. Stir in the sweetened condensed milk until blended. Add the lemon juice and stir to blend. Pour into the prepared graham cracker crust.

Set the pie in the middle of the oven and bake for 25 minutes, or until the outside edges look set and the center still jiggles slightly. Set the pie on a rack to cool to room temperature, then chill in the refrigerator for at least 6 hours, or overnight.

In a bowl, stir together the sour cream, sugar and vanilla until blended.

One to two hours before serving, preheat the oven to 350°F. Set a rack in the middle position.

Spread the topping over the pie and bake the pie for 10 minutes to set the sour cream.

Remove the pie from the oven, cool briefly, and return to the refrigerator to chill until cold, at least 45 minutes.

This pie will keep for up to 24 hours before serving.

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If you are using a packaged frozen pie crust, follow the directions on the package to pre-bake. If you are using a homemade crust, follow these instructions:

Line your frozen pie shell with aluminum foil so that the foil extends over the edges (will make convenient handles). Fill two-thirds of the way with pie weights or dry beans.

Bake for 20 minutes. Then remove the foil and the pie weights. Poke the bottom of the crust in several places with the tines of a fork. This will help prevent the bottom from bubbling up.

Put the crust back in the oven and bake for 15 minutes more, or until the crust is lightly browned. Remove from oven and set aside.

Whisk the egg yolks in a medium bowl and set aside.

In a medium saucepan, add 6 tablespoons cornstarch, 1 1/3 cup sugar, 1/4 teaspoon salt, and 1 1/2 cups water, and whisk to combine. Bring to a boil on medium heat, whisking constantly. Let simmer for a minute or two until the mixture begins to thicken.

Once the cornstarch mixture has thickened up well (consistency of Cream of Wheat) remove from heat. Take a spoonful of the cornstarch mixture and whisk it into the beaten egg yolks to temper the yolks. Continue to whisk in spoonfuls of the cornstarch mixture until you've used about half of the cornstarch mixture.

Then add the egg yolk mixture back to the pot with the cornstarch. Return to a boil, on medium to medium high heat, stirring constantly. Cook 3 to 4 minutes. (The starch will keep the eggs from curdling.)

Remove from heat and stir in the lemon juice, lemon zest, and butter.

Turn the oven temperature down to 325°F.

In a small saucepan, whisk together 1 tablespoon cornstarch and 1/3 cup of cold water until the cornstarch dissolves. Heat on medium heat and whisk until the mixture bubbles and thickens. Remove from heat and set aside.

Whisk together 1/2 cup plus 2 tablespoons of sugar and 1/4 teaspoon of cream of tartar, set aside. (If you do not have cream of tartar, instead add a teaspoon of white vinegar to the egg whites with the vanilla in the next step.)

Place egg whites and 1/2 teaspoon vanilla extract in the bowl of your mixer. Start beating the egg whites on low speed and gradually increase the speed to medium.

Once the egg whites are frothy, slowly add in the sugar and cream of tartar, a spoonful at a time. Beat until the egg whites form soft peaks.

Add the cornstarch water mixture (it should look like a gel) a spoonful at a time, as you continue to beat the egg whites. Increase the speed to high and continue to beat until the egg whites have formed stiff peaks. Do not over-beat, or your meringue will be grainy.

Heat the lemon filling again, until it is bubbling hot. It's important that the filling is very hot in order for the meringue to properly adhere.

Scoop the steaming hot filling into the pre-baked pie shell, spreading it evenly.

Working quickly, use a rubber spatula to spread the meringue mixture evenly around the edge of the pie.

Make sure the mixture attaches to the crust with no gaps. The crust will help anchor the meringue and help keep it from shrinking and weeping.

Fill in the center with more meringue mixture. Use the back of a spoon to create peaks all over the meringue.

Bake the pie for 20 minutes at 325°F, until the meringue is golden brown.

Transfer to a wire rack and let cool completely to room temperature. If the pie is even remotely warm when you cut into it, the lemon base may be runny. To help firm up the base, after the pie has cooled down, you can place the pie on top of a cooling pack covered with a tea towel.

This pie is best eaten the same day you make it.

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