Moms Lemon Pie Recipes

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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

NO BAKE LEMON PIE



No Bake Lemon Pie image

This easy No Bake Lemon Pie is perfect for hot summer days! Loaded with tart lemon flavor, the creamy lemon filling goes perfectly with the graham cracker crust and fresh whipped cream topping. Delicious!

Provided by Trish - Mom On Timeout

Categories     Dessert

Number Of Ingredients 12

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons unsalted butter (melted)
8 oz cream cheese (room temperature)
3.5 oz instant lemon pudding mix
1 ½ cups whole milk
1 tablespoon lemon zest
1 cup heavy cream (cold)
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon zest
lemon zest and slices, raspberries and mint to garnish pie

Steps:

  • Lightly spray a 8" - 9.5" pie pan with cooking spray. Set aside.
  • Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into the prepared pie pan. Use the bottom of a measuring cup to really press the crust down. Chill pie crust for at least 30 minutes before filling.
  • In a medium bowl, beat cream cheese until smooth.
  • Add pudding mix and beat well until creamy and combined.
  • Add cold milk, beating in increments until creamy, thick and smooth. (Take short breaks between your mixing, 2 to 3 times, to allow the pudding to thicken.)
  • Beat in lemon zest. Pour mixture into prepared pie shell.
  • Chill for at least 3 hours. The pie will set up firmly during this time.
  • In a large cold bowl, whip heavy whipping cream until soft peaks form. Add in sugar and extract and continue whipping until stiff peaks form.
  • Spread whipped cream on top of chilled pie.
  • Top with additional lemon zest.
  • Garnish with lemons, mint, and raspberries before serving, if desired

Nutrition Facts : Calories 374 kcal, Carbohydrate 31 g, Protein 4 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 81 mg, Sodium 237 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving

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.

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

This is my late mother-in-law's recipe. My husband now makes it for our family and friends. He even entered it in a local pie contest and won a blue ribbon! We love the tart, lemon flavor! If you can, make it the day before serving since the taste actually improves after a day. Note: This recipe uses eggs which have not been fully cooked. Please be sure of your egg source and keep the pie refrigerated.

Provided by DesertRose15

Categories     Pie

Time 35m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

3 eggs
1/2 cup lemon juice (fresh squeezed is best)
1 (14 ounce) can sweetened condensed milk
1 tablespoon finely grated lemon rind
1 teaspoon lemon extract
3 tablespoons sugar
1/4 teaspoon cream of tartar
1 graham cracker crust

Steps:

  • Preheat oven to 350.
  • FILLING:.
  • Separate eggs and discard one yolk. Set aside the 3 egg whites. Mix the two remaining egg yolks with the lemon juice. Add sweetened condensed milk and grated lemon rind and mix well.
  • Place graham cracker crust in the preheated oven for 5 minutes. After removing from oven, pour filling into crust and set aside.
  • MERINGUE:.
  • (Hint: meringue whips better and faster if whites are at room temperature).
  • In a separate mixing bowl add egg whites and cream of tartar. Whip at high speed, gradually adding sugar until the meringue is stiff enough to peak. Spread meringue evenly on top of filling.
  • Bake in oven for 15 minutes or until meringue is browned to your liking.
  • Allow pie to cool and then keep refrigerated.

Nutrition Facts : Calories 358.4, Fat 13.6, SaturatedFat 4.9, Cholesterol 96.2, Sodium 260.3, Carbohydrate 52.9, Fiber 0.6, Sugar 43.7, Protein 7.6

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

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

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