Best 4 Best Ever Lemon Meringue Pie Recipes

Dive into the delightful world of lemon meringue pie! This classic dessert is a symphony of flavors and textures, featuring a crisp and flaky crust, a velvety smooth lemon filling bursting with citrusy goodness, and a fluffy, torched meringue topping that adds a touch of sweetness and a golden-brown finish. With its perfect balance of tart and sweet, this pie is a favorite among dessert enthusiasts. This article presents a collection of three exceptional lemon meringue pie recipes, each with its unique twist. Whether you prefer a traditional recipe that captures the essence of this timeless dessert or a more contemporary take with unexpected flavor combinations, this article has you covered. Embark on a culinary journey and discover the best-ever lemon meringue pie recipe that will tantalize your taste buds and leave you craving for more.

Let's cook with our 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.

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.

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 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 lemon juice and zest. This will give your pie the best flavor.
Don't overbeat the egg whites. Overbeaten egg whites will make your meringue tough and grainy.
Bake the pie in a water bath. This will help to prevent the crust from cracking.
Let the pie cool completely before serving. This will allow the filling to set and the meringue to firm up.

Conclusion:

Lemon meringue pie is a classic dessert that is perfect for any occasion. With its creamy filling, fluffy meringue, and tangy lemon flavor, it's sure to be a hit with everyone. If you're looking for a delicious and easy-to-make pie, this recipe is for you.