My Mamas Lemon Meringue Pie Recipes

MY MOM'S LEMON MERINGUE PIE

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.

GRANDMA'S LEMON MERINGUE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
• To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
• Bake in preheated oven for 10 minutes, or until meringue is golden brown.

MY MAMA'S LEMON MERINGUE PIE

Steps:

• 1. FOR FILLING: Combine 1 1/2 cups sugar and cornstarch in medium saucepan. Stir in water gradually. Cook and stir on medium heat until mixture thickens and boils.
• 2. Add about 1/3 of hot mixture to egg yolks, Mix well. Return to saucepan. Cook and stir 2 minutes. Stir in lemon juice, butter and lemon peel. Spoon into cooled baked pie crust.
• 3. FOR MERINGUE: Beat egg whites and cream of tartar at high speed of electric mixer until soft peaks form. Beat in 1/2 cup sugar, 1 tablespoon at a time, until sugar is dissolved and stiff peaks form. Beat in vanilla. Spread over filling, covering completely and sealing to edge of pie.
• 4. Bake at 375 degrees for 10 to 15 minutes or until meringue is lightly browned. Cool to room temperature before serving. Refrigerate leftover pie.