Lemon pie is a classic dessert that can be enjoyed year-round. Its sweet and tart flavor is refreshing and perfect for any occasion. Whether you're looking for a simple recipe that can be whipped up in a hurry or a more elaborate dessert that will impress your guests, there's a lemon pie recipe out there for everyone. In this article, we'll share some of the best lemon pie recipes that we've found, so you can find the perfect one to satisfy your craving.
Here are our top 5 tried and tested recipes!
GRANDMAS BEST-EVER LEMON MERINGUE PIE
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
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
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
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
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
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
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.
BEST-EVER LEMON PIE
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. (Or you can make the pudding in minutes in the microwave following a standard pudding recipe.) Now add the lemon extract, butter and vinegar and stir thouroughly. Pour mixture into pie shell and let cool. Nice with cool whip.
Tips:
- Use fresh lemons for the best flavor. Bottled lemon juice can be used in a pinch, but it won't have the same bright, citrusy flavor.
- Grate the lemon zest finely. This will help to release the essential oils and give the pie a more intense lemon flavor.
- Don't overcook the pie filling. It should be thick and bubbly, but not so thick that it's rubbery.
- Let the pie cool completely before serving. This will help the filling to set and the flavors to meld.
- Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream.
Conclusion:
Lemon pie is a classic dessert that is perfect for any occasion. It's easy to make and always a crowd-pleaser. With its bright, citrusy flavor and creamy filling, lemon pie is sure to be a hit at your next gathering.
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