Best 4 Best Ever Lemon Meringue Pie Recipes

Craving a classic dessert with a burst of citrus flavor? Look no further than the iconic lemon meringue pie! This delightful treat combines a creamy, tangy filling with a fluffy, golden meringue topping, creating an unforgettable taste experience. Whether you're a seasoned baker or a novice in the kitchen, achieving the "best ever" lemon meringue pie is all about selecting the right recipe and following a few key steps. From the perfect balance of sweet and sour in the filling to the pillowy and crisp topping, we'll guide you through the process, ensuring that your lemon meringue pie will become a new family favorite and impress your friends at any gathering.

Here are our top 4 tried and tested recipes!

GRANDMAS BEST-EVER LEMON MERINGUE PIE

Grandmas Best-Ever Lemon Meringue Pie image

This was my grandmothers recipe I had to go through her notes and try to decipher what she meant I have made this a lot since so I must have done it right. Enjoy

Provided by Linda Smith

Categories Pies

Time 1h

Number Of Ingredients 13

Ingredients

1 1/2 c sugar
1 1/2 c water
1/2 tsp salt
1/2 c cornstarch
1/3 c water
4 large egg yolks (slightly beaten)
1/2 c lemon juice
3 Tbsp butter
1 tsp greated lemon peel (zest)
4 large egg whies
1/4 tsp salt
1/2 c sugar
1 baked pie shell

Steps:

1. Combine sugar, 1 1/2 cups water and salt in saucepan; heat to boiling.
2. Mix cornstarch and 1/2 cup water to make smooth paste; add to boiling mixture gradually, stirring constantly; cook until thick and clear. Remove from heat.
3. Combine egg yolks and lemon juice stir into thickened mixture.
4. Return to heat and cook, stirring constanly Until mixture bubbles again.
5. Remove from heat. Stir in butter and lemon peel (zest)
6. Cover and cool until lukewarm.
7. For Meringue
8. add salt to egg whites; beat until frothy.
9. Gradually add 1/2 cup sugar, beating until glossy peaks are formed.
10. Stir 2 rounded tablespoons of meringue into lukewarm filling.
11. Pour filling into cool pie shell, pile remaining meringue on top and spread lightly over filling' spreading evenly to edge of crust
12. Bake in slow oven 325 degrees about 15 minutes or until lightly browned.
13. Cool on rack at least 1 hour before cutting.

ANN LANDERS' BEST EVER LEMON PIE AND MERINGUE

ANN LANDERS' BEST EVER LEMON PIE AND MERINGUE image

Categories Dessert Bake Phyllo/Puff Pastry Dough

Yield 6

Number Of Ingredients 17

Ingredients

1 baked 9-inch pie shell
1 1/4 cup granulated sugar
6 tablespoons cornstarch
2 cups water
1/3 cup lemon juice
3 egg yolks
1 1/2 teaspoon lemon extract
2 teaspoons vinegar
3 tablespoons butter
Never-Fail Meringue
1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
6 tablespoons granulated sugar
1 teaspoon vanilla extract
1 pinch kosher salt

Steps:

Mix sugar and cornstarch together in the top of a double boiler. Add the two cups of water. Combine egg yolks with lemon juice and beat until well mixed. Add to the rest of the sugar mixture. Cook over boiling water until thick -- about 25 minutes. This does away with the starchy taste. Now add the lemon extract, butter and vinegar, and stir thoroughly. Pour mixture into deep 9-inch pie shell, and let cool. Cover with meringue, and brown in oven. Never-Fail Meringue: Blend cornstarch and cold water in a saucepan. Add boiling water, and cook, stirring until clear and thickened. Let stand until COMPLETELY cold. With copper lined electric beater at high speed, beat egg whites until foamy. Gradually add sugar, and beat until stiff but not dry. Turn mixer to low speed; add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixer again to high, and beat well. Spread meringue over cooled pie filling. Bake at 350 degrees F for 10 minutes or until top is lightly browned.

BEST EVER LEMON MERINGUE PIE

Best Ever Lemon Meringue Pie image

This is a recipe that Ann Landers put in her column years ago. She said, "I got this recipe from a taxi driver in New York 20 years ago." My husband loves Lemon Pie, so I had to try it. To this day I still make this. My granddaughter made this a few months back and fell in love with it. The picture showing is the one she...

Provided by Linda Easley

Categories Pies

Time 50m

Number Of Ingredients 9

Ingredients

1 baked 9-inch pie shell
1-1/4 c sugar
6 Tbsp cornstarch
2 c water
1/3 c lemon juice
3 egg yolks ( save egg whites, set aside for meringue)
1-1/2 tsp lemon extract
2 tsp vinegar
3 Tbsp butter

Steps:

1. Mix sugar and cornstarch together in the top of a double broiler. Stir in 2 cups of water.
2. Combine egg yolks with lemon juice and beat until well mixed; Add to sugar mixture. Cook over boiling water until thick- about 20 minutes. ( This does away with the starchy taste.)
3. Now add the lemon extract, butter and vinegar and stir thoroughly.
4. Pour mixture into 9- inch pie shell and let cool.
5. NEVER FAIL MERINGUE 1 tablespoon of cornstarch 2 tablespoons cold water 1/2 cup boiling water Three egg whites 6 tablespoons sugar 1 teaspoon vanilla Pinch of salt
6. Turn oven on to 350 degrees. Blend cornstarch and cold water in a sauce pan. Add boiling water and cook, stirring until clear and thickened. Let stand until completely cold.
7. With the electric beater at high-speed beat egg whites until foamy. Gradually add sugar and beat until stiff but not dry. Turn mixer to low-speed and add salt and vanilla.
8. Gradually beat in cold cornstarch mixture. Turn mixer again to high and beat well.
9. Spread meringue over cooled pie filling. Bake at 350 degrees for 10 minutes or until top is lightly brown.

BEST EVER LEMON MERINGUE PIE

Best Ever Lemon Meringue Pie image

This recipe is light and delicate with just the right lemon tang. Most lemon pies are either too runny or too rubbery--this Best Ever pie is perfect.

Provided by Olha7397

Categories Pie

Time 35m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups sugar
1 1/2 cups water
1/2 teaspoon salt
1/2 cup cornstarch
1/3 cup water
4 eggs, separated
1/2 cup lemon juice
3 tablespoons butter or 3 tablespoons regular margarine
1 teaspoon grated fresh lemon rind
1/4 teaspoon salt
1/2 cup sugar
1 baked 9-inch pie shell

Steps:

Combine 1 1/2 cups sugar, 1 1/2 cups water and 1/2 tsp.
salt in saucepan; heat to boiling.
Mix cornstarch and 1/3 cup water to make smooth paste.
Gradually add to boiling mixture, stirring constantly.
Cook until thick and clear.
REMOVE FROM HEAT.
Beat together egg yolks and lemon juice; stir into mixture.
Return to heat.
Cook, stirring constantly, until mixture bubbles again.
REMOVE FROM HEAT.
Stir in butter and lemon rind.
Cover; COOL TO LUKEWARM.
Combine egg whites and 1/4 tsp.
salt in bowl; beat until frothy.
Gradually add 1/2 cup sugar, beating until thick and glossy peaks form.
STIR 2 rounded tablespoonfuls of meringue into lukewarm FILLING.
Pour into BAKED pie shell.
Top with remaining meringue, spreading evenly.
Bake in 325 F.
oven 15 minutes or until lightly browned.
Makes 6 to 8 servings.
Farm Journal's Best Ever Recipes.

Tips:

Use fresh lemons. Fresh lemon juice and zest will give your pie the best flavor.
Make sure your eggs are at room temperature. This will help them mix more easily with the other ingredients.
Don't overbeat the egg whites. Overbeaten egg whites will make your meringue tough.
Bake the pie until the meringue is golden brown. This will ensure that the meringue is cooked through.
Let the pie cool completely before serving. This will help the meringue to set properly.

Conclusion:

Lemon meringue pie is a classic dessert that is always a crowd-pleaser. With its creamy, tangy filling and fluffy, meringue topping, it's the perfect pie for any occasion. By following the tips in this article, you can make the best lemon meringue pie that you've ever tasted. So, what are you waiting for? Preheat your oven and get started!