Moms Lemon Meringue Pie Recipes

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MOM'S LEMON CUSTARD PIE



Mom's Lemon Custard Pie image

My mother often made this lemon pie back when we were growing up. You might say it's stood the test of time because today it's still my 75-year-old brother's favorite! The beaten egg whites give it a delicate texture and make this custard pie quite unique! It's a great way to finish off any meal. -Jeannie Fritson, Kearney, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
1 cup sugar
1 tablespoon butter, softened
2 large eggs, separated
1 cup whole milk
3 tablespoons all-purpose flour
1/8 teaspoon salt
1/4 cup lemon juice
2 teaspoons grated lemon zest
Optional: Whipped cream, lemon slices and fresh mint

Steps:

  • Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat sugar and butter until well blended. Add egg yolks, one at a time, beating well after each addition. Add milk, flour and salt; mix well. Stir in lemon juice and zest; set aside. In a small bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture., Pour into crust. Bake until lightly browned and a knife inserted in the center comes out clean, about 1 hour. Cool on a wire rack. If desired, garnish with whipped cream, lemon and mint. Store in the refrigerator.

Nutrition Facts : Calories 315 calories, Fat 14g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 217mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.

MY MOM'S LEMON MERINGUE PIE



My Mom's Lemon Meringue Pie image

This is my mother's lemon meringue pie recipe and it is one of my all time favorite desserts. You can add a bit more lemon zest if you want it to be more tart! Don't let pie cool before putting on meringue.

Provided by CollinW

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 1h55m

Yield 8

Number Of Ingredients 7

1 refrigerated pie crust
1 (14 ounce) can sweetened condensed milk
3 eggs, separated
½ cup lemon juice
2 teaspoons lemon zest
¼ teaspoon cream of tartar
½ cup white sugar

Steps:

  • 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.

Nutrition Facts : Calories 350.5 calories, Carbohydrate 51 g, Cholesterol 86.4 mg, Fat 13.6 g, Fiber 0.9 g, Protein 7.7 g, SaturatedFat 5.1 g, Sodium 205.6 mg, Sugar 39.7 g

MOM'S MAGIC LEMON MERINGUE PIE



Mom's Magic Lemon Meringue Pie image

My mom made this all the time when I was young. As simplistic as it is, I can't help but love it--one of my favorites!! (I get her to make this for me instead of birthday cakes) Yummy!!

Provided by TGirl

Categories     Pie

Time 20m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 4

1 9 inch pie shell, baked
1 (14 ounce) can sweetened condensed milk
1/2 cup lemon juice
2 egg yolks (whites reserved to make meringue)

Steps:

  • Blend milk, juice, and yolks until thick (5 minutes or so).
  • Pour into pie shell.
  • In clean bowl, beat egg whites with sugar to taste until thick (stiff peaks).
  • Cover pie with meringue.
  • Bake at 350 until meringue is browned slightly.
  • (5-10 minutes).
  • Chill and serve.

MOM'S 5-STAR LEMON MERINGUE PIE



Mom's 5-Star Lemon Meringue Pie image

I received this recipe from my mom who has always been an awesome baker. It's very easy and so, so good. Once you make it, you'll be making it over and over again! Enjoy!

Provided by freteluco

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 23m

Yield 8

Number Of Ingredients 8

2 (14 ounce) cans sweetened condensed milk
6 egg yolks
½ cup lemon juice
2 teaspoons lemon zest
1 (8 inch) deep dish graham cracker pie crust
6 egg whites
¼ cup white sugar
1 teaspoon vanilla extract

Steps:

  • 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.

Nutrition Facts : Calories 544.3 calories, Carbohydrate 79.2 g, Cholesterol 187 mg, Fat 19.9 g, Fiber 0.1 g, Protein 13.9 g, SaturatedFat 8.6 g, Sodium 334.2 mg, Sugar 67 g

MOM'S LEMON MERINGUE PIE



Mom's Lemon Meringue Pie image

Lemon Meringue Pie is one of my all-time favorites. Smooth, tart lemon filling with light and fluffy meringue that melts in your mouth. The best lemon pie you will ever taste!

Provided by Emily Walker

Categories     Dessert

Time 35m

Number Of Ingredients 12

1 pie crust (pre-baked )
1 ½ cups sugar
½ cups cornstarch
¼ teaspoon salt
2 ¼ cups water
1 tablespoon grated lemon peel
4 egg yolks
3 tablespoons butter
½ cup lemon juice
5-6 egg whites (at room temperature)
¼ teaspoon cream of tartar
½ cup sugar

Steps:

  • In a medium-sized saucepot, bring sugar, cornstarch, salt, water, and lemon peel to a boil, stirring constantly.
  • Remove from heat and mix in with wire whip 4 egg yolks. Return to heat for 1 minute stirring constantly. Remove from heat and whisk in 3 T. butter, then ½ c. lemon juice.
  • Pour into pie crust and cool.

Nutrition Facts : Calories 401 kcal, Carbohydrate 69 g, Protein 5 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 109 mg, Sodium 237 mg, Fiber 1 g, Sugar 51 g, ServingSize 1 serving

EASY LEMON MERINGUE PIE



Easy Lemon Meringue Pie image

Fluffy, creamy, sweet and tart, this lemon meringue pie checks all the boxes. It's simple, yet decadent.

Provided by Mom's Recipe Collection

Categories     dessert

Time 50m

Number Of Ingredients 12

· 1 1/4 c. granulated sugar
· 6 Tbs. cornstarch
· 1/8 tsp. salt
· zest from 2 lemons
· 1/2 c. lemon juice
· 4 eggs (separated)
· 1 Tbs. butter
· 1 1/2 c. water (boiling)
· baked 9″ pie crust
· 1/2 c. granulated sugar
· 1/4 tsp. cream of tartar
· 2 tsp. cornstarch

Steps:

  • Beat egg whites and cream of tartar in a deep bowl with a hand mixer on high until very foamy. Continue to beat as you gradually add the sugar and cornstarch, one Tbs. at a time. Beat mixture until stiff peaks hold.
  • Spoon meringue on the top of the pie and use a spatula to cover the area of the pie. Bake in the oven for about 25 minutes, or until meringue is browned. Cool for 3 hours then serve.

MOM'S EASY LEMON MERINGUE PIES



Mom's Easy Lemon Meringue Pies image

Karla's mother's lemon meringue pie is easy to prepare and delicious. It's sweet with the perfect amount of lemony tartness. You will definitely want to make both pies ... they will get eaten up fast.

Provided by Karla Everett

Categories     Fruit Desserts

Time 35m

Number Of Ingredients 9

FOR THE LEMON PIE:
2 pkg lemon pudding mix, cook & serve (4.3 oz each)
1 1/2 c sugar
6 large egg yolks; lightly beaten
1/3 c lemon juice concentrate
5 2/3 c water, cold; divided
FOR THE MERINGUE:
6 large egg whites
2/3 c sugar

Steps:

  • 1. Thaw 2 pre-made 9" deep dish pie shells (or you can make your own crusts) and using a fork prick the shell all around, so the crust doesn't puff up during the baking time.
  • 2. Bake the pie shells in a pre-heated 400° oven for 10-12 minutes until lightly browned; set aside to cool.
  • 3. Divide the egg yolks and reserve the whites for the meringue, making sure there is NO egg yolk in the whites. I remove the white membrane from the reserved egg whites also. Keep the egg white at room temperature.
  • 4. In a microwaveable safe glass bowl, combine the pudding mix, sugar, whipped egg yolks, 1/3 cup of lemon juice, and 2/3 cup of the water. Whisk the ingredients until all is combined.
  • 5. Add the remaining 5 cups of water.
  • 6. Place in the microwave on full power and cook (STIRRING EVERY 3 MINUTES) for about 16-18 minutes. Note: If you use hot water it would be less cooking time. I use cold because that's the way mom wanted it done.
  • 7. The pudding will be semi-thick. The pudding will thicken more as it cools.
  • 8. Fill each of the pre-baked pie crusts and set aside while you make the meringue.
  • 9. In a large bowl, add the reserved egg whites and beat on high just until it starts to get foamy.
  • 10. Add 1 Tbsp of the sugar at a time, beating between each addition, until all the sugar is used.
  • 11. Continue to beat on high until stiff peaks form in the egg whites.
  • 12. Spoon half of the firm meringue onto each pie and spread out to seal the edge of the pie.
  • 13. Using your spatula or spoon, tap the top of the meringue to lift up peaks on the pie.
  • 14. Bake the pie on the center oven rack for 10-12 minutes @ 350F until the meringue is a golden brown.
  • 15. Note: It's best if you chill this pie before cutting into it. This meringue does weep but mom never cared because the pies never lasted that long anyway... LOL.

MOM'S LEMON MERINGUE PIE



Mom's Lemon Meringue Pie image

Smooth and rich; hands down the best anywhere. Good old-fashioned comfort food. This has been my dad's favorite dessert for 80 years! The rest of us love it too. For the pie shell, try my recipe 477736. Family Note: This is Mom-Mom's exact recipe.

Provided by laurenpie

Categories     Pie

Time 1h

Yield 1 9 inch pie, 6 serving(s)

Number Of Ingredients 11

1 prepared pie crust
1/4 cup cornstarch
2 tablespoons flour
1 1/4 cups sugar
1/4 teaspoon salt
1 1/2 cups boiling water
3 eggs, separated
1/3 cup lemon juice
2 tablespoons butter
1/2 teaspoon grated lemon rind (optional)
1/3 cup sugar

Steps:

  • Bake the empty pie shell and remove from oven (usually bakes 7 minutes at 425 degrees).
  • Lower oven temperature to 350 degrees.
  • LEMON FILLING:.
  • Mix cornstarch, flour, 1-1/4 cups sugar and salt in large saucepan.
  • Add boiling water gradually and blend thoroughly. Cook, stirring constantly, for about 3 minutes at medium-high, until thick and clear.
  • Beat egg yolks in small bowl.
  • Add 1 Tbsp of the hot mixture to egg yolks and stir immediately and vigorously. Repeat 3 times. *This step keeps the eggs from cooking during the next step.
  • Add egg yolk mixture to hot mixture in saucepan. Cook for 2 additional minutes, constantly stirring.
  • Remove from heat. Slow stir in lemon juice, butter and lemon rind.
  • Pour into cooled pie shell. Let cool.
  • MERINGUE TOPPING:.
  • Beat egg whites until stiff.
  • Beat in 1/3 cup sugar, a little at a time. Continue beating until thick and smooth.
  • Gently spoon onto cooled pie, pushing out to edges.
  • Bake at 350 degrees for 12 - 15 minutes, until lightly browned.

Nutrition Facts : Calories 458.3, Fat 16.2, SaturatedFat 5.7, Cholesterol 103.2, Sodium 325, Carbohydrate 74.4, Fiber 1.3, Sugar 53.1, Protein 5.3

MOM'S LEMON MERINGUE PIE



Mom's Lemon Meringue Pie image

My mother made everything from scratch. She didn't use a box, or a can of anything. Her lemon pie was no exception... made only with real lemons. My aunt always used mom's recipe and told stories of how she could walk out in her yard and pick fresh lemons to make it.

Provided by Katrina Freed

Categories     Pies

Number Of Ingredients 14

FILLING
3 egg yolks
1 1/2 c sugar
1/3 c plus 1 tbsp cornstarch
1 1/2 c water
3 Tbsp butter
2 tsp grated lemon peel
1/2 c lemon juice
2 drops yellow food coloring
MERINGUE
3 egg whites
1/4 tsp cream of tartar
6 Tbsp sugar
1/2 tsp vanilla

Steps:

  • 1. Prepare a pie shell using your favorite pie crust recipe. Prick sides and bottom with a fork and bake 10 minutes, then cool and set aside
  • 2. Beat egg yolks in a small bowl and set aside
  • 3. In a medium sized sauce pan, mix cornstarch and sugar then gradually stir in water. Cook over medium heat, stirring constantly until mixtures thickens and boils. Boil and stir one minute
  • 4. Immediately stir half of the hot mixture into the small bowl of egg yolks, then pour contents of bowl back into sauce pan and stir. Boil and stir for 2 minutes
  • 5. Remove from heat and stir in the rest of the ingredients for the filling
  • 6. Pour filling into prepared pie crust
  • 7. Beat egg whites and cream of tartar with electric mixer on high speed until foamy
  • 8. Beat in sugar one tablespoon at a time
  • 9. Continue beating until egg whites peak and turn glossy
  • 10. Beat in vanilla
  • 11. Spoon meringue over pie filling making sure to seal it all the way to the edge of the crust completely covering filling.
  • 12. using a teaspoon make decorative peaks in the meringue as desired
  • 13. Bake at 400 degrees for 8 - 12 minutes until meringue is light brown.
  • 14. Remove from oven and allow to cool for two hours
  • 15. Cover and refrigerate until serving time

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