Panama Lemon Pie Recipes

GRANDMA'S LEMON MERINGUE PIE

Steps:

• Prepare pie crust as directed on the package. For the store bought, this typically means pricking with a fork and baking at 400 degrees F for 11 to 14 minutes.
• In a small saucepan, add sugar, flour, egg yolks, salt, water and lemon juice. Heat over medium low until thick.
• Pour into baked pie crust.
• Beat egg whites and 2 tablespoons of sugar until the egg whites are stiff and stand up.
• Spread onto lemon filling mixture.
• Bake at 350 degrees F until the meringue is brown. Keep a close eye!

PANAMA LEMON PIE

Steps:

• Pulse wafers in food processor until finely crumbled; microwave butter for 1:30. Mix together in bowl with spatula.
• Place crumb mixture into pie pan and form into crust; place into 350 degree oven for 10 minutes, then remove (leave oven on) and let cool.
• Beat the milk with the egg yolks and gradually add the lemon juice, zest and powdered sugar. This mix will curdle slightly.
• Pour into baked cookie pie crust and bake at 350°F for 10 minutes. The center of the pie should be firm to the touch. Let cool completely. Chill. Serve with whipped cream.

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.

WORLD'S BEST LEMON PIE

Steps:

• 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. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.

OLD FASHIONED LEMON PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Lemon Filling: In a double boiler, combine cornstarch, sugar, and salt. Stir in water, mixing well. Cook until mixture is thickened, stirring frequently. Remove from heat.
• Place egg yolks in a medium bowl and beat well. Slowly pour 1/2 cup of cornstarch mixture into egg yolks, whisking constantly.
• Pour egg yolk mixture back into cornstarch mixture in double boiler, continuing to whisk constantly. Return double boiler to heat and cook mixture 2 minutes longer, stirring constantly. Remove from heat.
• Stir butter or margarine, lemon juice, and lemon rind into thickened mixture. Allow mixture to cool, then pour into pie shell.
• To Make Meringue: In a large metal or glass mixing bowl, beat egg whites until foamy. Add 6 tablespoons sugar a little at a time, continuing to beat until all sugar is incorporated and whites are stiff. Spread meringue into pie shell, making sure to completely cover lemon filling.
• Bake in preheated oven for 15 minutes, just until meringue is golden brown. Chill before serving.