Best 4 30 Minute Lemon Meringue Pie Recipes
Indulge in a delightful culinary journey with our exquisite Lemon Meringue Pie, a classic dessert that tantalizes taste buds with its symphony of flavors and textures. This delectable treat features a crisp and flaky crust, a velvety smooth lemon filling bursting with zesty citrus notes, and a cloud-like meringue topping that adds a touch of ethereal sweetness. Prepare to embark on a 30-minute adventure as you whip up this iconic dessert, perfect for any occasion. Our collection offers a variety of recipes tailored to your preferences, from the traditional to the innovative. Dive into the classic Lemon Meringue Pie recipe, where the perfect balance of sweet and tart flavors shines through. Explore variations like the No-Bake Lemon Meringue Pie, a time-saving option that delivers the same delightful taste without the hassle. For a gluten-free delight, try our Almond Flour Lemon Meringue Pie, where the almond flour crust adds a nutty twist. And if you're craving a vegan version, our Vegan Lemon Meringue Pie offers a plant-based indulgence that's just as satisfying. No matter your dietary preferences, we have a Lemon Meringue Pie recipe that will leave you craving more.
Let's cook with our recipes!
30 MINUTE LEMON MERINGUE PIE
Make and share this 30 Minute Lemon Meringue Pie recipe from Food.com.
Provided by oriana
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine biscuits and butter.
- Press into a foil lined 8" pie plate.
- chill.
- combine condensed milk, lemon juice, rind, and egg yolks.
- place in crumb crust.
- beat egg whites until stiff.
- gradually add the sugar.
- beat until sugar has dissolved.
- spoon or pipe meringue over the lemon filling.
- bake in a moderate oven (350F-375F) for 15 minutes or til golden.
DAD'S FAVORITE LEMON ICEBOX PIE
This recipe was passed down from my grandmother to my mom, from mom to me, and from me to my daughter. For many years my dad has reaped the rewards of this pie from one of us, as it's the only Father's Day and birthday gift he has ever requested.
Provided by Debi H.
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 5h20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Crush 28 wafer cookies with a food processor or by hand. Pat crushed cookies and melted margarine into the bottom of a 9-inch pie pan. Stand remaining whole wafer cookies around the edge of the pan.
- Zest 1 tablespoon from lemons and set aside. Squeeze 1/2 cup fresh lemon juice. Combine lemon juice, lemon zest, sweetened condensed milk, and egg yolks in a mixing bowl. Mix well and pour into the prepared crust.
- Bake in the preheated oven for 15 minutes. Remove from the oven, but leave the oven on.
- Beat egg whites in a glass bowl on high speed, while slowly adding sugar, until almost stiff and peaks form. Arrange meringue on the pie with a spatula, spreading up to where it's touching the standing wafer cookies.
- Bake in the preheated oven until browned, about 15 minutes, checking frequently. Let cool completely, 20 to 30 minutes. Chill in the refrigerator for at least 4 hours.
Nutrition Facts : Calories 429.8 calories, Carbohydrate 66.3 g, Cholesterol 63.2 mg, Fat 16.5 g, Fiber 2.2 g, Protein 7.6 g, SaturatedFat 5.6 g, Sodium 241.7 mg, Sugar 33 g
LEMON MERINGUE PIE
This adaptation of Alice Waters's lemon meringue pie came to the Times in a 1987 article in the Sunday magazine. It takes a little time, but your efforts will be rewarded with a spectacular centerpiece dessert to be proud of: a cloud of toasted meringue atop a pool of buttery and bright lemon curd in a light and flaky crust. If you can't find Meyer lemons, regular supermarket lemons will make a worthy substitute.
Provided by ALICE WATERS
Categories dessert
Time 4h
Yield One 9-inch pie
Number Of Ingredients 11
Steps:
- Prepare the shell. Roll the pastry into a 12-inch circle, 1/8-inch thick, and fit gently into the pan. Tri the edge a half-inch beyond the rim, fold under and crimp or pinch to make a decorative edge. Prick the bottom with a fork. Freeze the shell for 20 to 30 minutes.
- Prepare the filling. Grate the zest from the lemons into a small, noncorrodable bowl. Strain in the lemon juice, then press through as much lemon pulp as possible.
- In a heavy, noncorrodable saucepan, beat the eggs, yolks and sugar until just mixed. Stir in the lemon juice and pulp, then the six tablespoons of butter.
- Cook, stirring constantly, over low to medium heat, until the mixture comes together and thickens enough to coat a spoon. Remove from heat, allow to stand five minutes, then whisk briefly to smooth. Set aside.
- Preheat the oven to 375 degrees. Line the frozen shell with aluminum foil, weight with beans or pie weights and bake for 20 minutes, or until set and dry looking. Remove the weights and foil, turn the heat down to 350 and continue baking until shell is golden brown, about 12 to 15 minutes. Set aside and allow to cool slightly, but leave the oven on.
- Spread the prepared filling in the shell and bake for 10 to 15 minutes or until the filling is just set. Remove pie and turn oven to 375.
- Make the meringue. Beat the egg whites until frothy, add the cream of tartar and continue beating until rounded peaks form. Beat in sugar and vanilla.
- Spread the meringue over the filling, making sure it meets the edges of the crust to make a seal. Swirl in a design with a knife or spatula and bake for about 10 minutes, or until the meringue is lightly browned.
- Allow to cool completely, from one to two hours, but do not refrigerate.
GRANDMA'S LEMON MERINGUE PIE
This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.
Provided by Emilie S.
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 40m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 49.7 g, Cholesterol 110.1 mg, Fat 10.3 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 4.3 g, Sodium 229.2 mg, Sugar 35.2 g
Tips:
- Use fresh lemon juice for the best flavor. Bottled lemon juice can be used in a pinch, but fresh lemon juice will give your pie a brighter, more vibrant flavor.
- Don't overbeat the egg whites. Overbeaten egg whites will be too stiff and won't hold their shape in the meringue.
- Bake the meringue until it is golden brown. This will give it a nice, crispy texture.
- Let the pie cool completely before slicing and serving. This will allow the meringue to set and the filling to firm up.
Conclusion:
This 30-minute lemon meringue pie is a delicious and easy dessert that is perfect for any occasion. The sweet and tangy filling is complemented perfectly by the fluffy meringue topping. With a few simple ingredients and a little bit of time, you can make this classic pie at home.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #pies-and-tarts #desserts #eggs-dairy #easy #dietary
You'll also love
