Best Best Ever Lemon Pie Recipes

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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

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

I got a lot of these. I bought tons of recipe boxes from an auction. They are all hand written cards. I just love celebrity recipes.

Provided by Cookin In Texas

Categories     Pie

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 16

1/3 cup lemon juice
1 1/4 cups granulated sugar
6 tablespoons cornstarch
2 cups water
1 1/2 teaspoons lemon extract
3 egg yolks
3 tablespoons butter
2 teaspoons vinegar
1 (9 inch) baked pie crusts
1/2 cup boiling water
6 tablespoons granulated sugar
1 tablespoon cornstarch
2 tablespoons cold water
1/4 teaspoon salt
3 egg whites
1 teaspoon vanilla extract

Steps:

  • Mix sugar and cornstarch together in the top of a double boiler.
  • Add the two cups of water. And combine the egg yolks with the lemon juice and beat until mixed well.
  • Add to the rest of the sugar mix.
  • Cook over boiling water until thick around 25 minutes.
  • Now add the lemon extract, butter and vinegar and stir thoroughly.
  • Pour mixture into a deep 9-inch pie shell, and let cool.
  • Cover with meringue, and brown in oven.
  • MERINGUE:.
  • Mix cornstarch and water in a saucepan.
  • Add the boiling water and cook stirring until thickened.
  • Let sit until cold.
  • With electric mixer on high speed, beat the egg whites until foamy.
  • Slowly add sugar, and beat until stiff.
  • Lower mixer speed then add salt and vanilla extract.
  • Gradually beat in cold cornstarch mixture.
  • Turn mixer back up to high and beat well. Spread meringue over cooled pie filling. Bake at 350°F for 10 minutes or until top is lightly browned.

Nutrition Facts : Calories 489.5, Fat 17.8, SaturatedFat 6.9, Cholesterol 109.7, Sodium 327.9, Carbohydrate 78.1, Fiber 1.2, Sugar 54.8, Protein 5

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

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.

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

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

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 PIE



BEST-EVER LEMON PIE image

Categories     Dessert

Yield 7 servings

Number Of Ingredients 9

1 baked 9-inch pie shell
1 1/4 cups sugar
6 tablespoons cornstarch
2 cups water
1/3 cup lemon juice
3 egg yolks
1 1/2 teaspoons lemon extract
2 teaspoons vinegar
3 tablespoons butter

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.

BEST EVER LEMON PIE



Best Ever Lemon Pie image

Make and share this Best Ever Lemon Pie recipe from Food.com.

Provided by Grandmas Kitchen

Categories     Pie

Time 30m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 12

1 1/3 cups sugar
6 tablespoons cornstarch
1 dash salt
1 1/4 cups boiling water
3 egg yolks, beaten
1/3 cup lemon juice
2 tablespoons margarine
2 teaspoons lemon rind
1 (9 inch) pastry shells
3 egg whites
1 (7 ounce) jar marshmallow cream
1 dash salt

Steps:

  • Combine sugar, cornstarch and salt in a saucepan, gradually add boiling water.
  • Bring to boil, stirring constantly.
  • Cook 1 min or until mixture is clear and thickened.
  • Stir small amount of hot mixture into beaten egg yolks, return to hot mixture.
  • Cook over medium heat 3 minutes, stirring constantly.
  • Stir in Lemon juice, 2 Tbs. margarine and lemon rind.
  • Pour into pastry shell.
  • Beat egg whites and dash of salt until soft peaks form.
  • Gradually add marshmallow cream, beating until stiff peaks form.
  • Spread over filling.
  • Bake at 350 degrees 12 to 15 minute or until lightly browned.
  • Cool.

Nutrition Facts : Calories 806.3, Fat 24.5, SaturatedFat 6.2, Cholesterol 124.5, Sodium 478.5, Carbohydrate 140.4, Fiber 1.1, Sugar 90.7, Protein 8

BEST EVER LEMON PIE



Best Ever Lemon Pie image

Provided by My Food and Family

Categories     Recipes

Time 45m

Number Of Ingredients 16

1-1/4 cups sugar
6 Tablespoons cornstarch
2 cups water
3 egg yolks
3 Tablespoons butter
1/2 cup fresh lemon juice (Do not substitute bottled juice for squeezed juice)
2 teaspoon s white vinegar
1-1/2 teaspoon s lemon extract
1 (9 inch) deep dish pie crust, baked
Meringue:
1/2 cup plus 2 Tablespoons water
1 Tablespoon cornstarch
3 egg whites
6 Tablespoons sugar
1 teaspoon vanilla
Pinch of salt

Steps:

  • Combine sugar and cornstarch in a saucepan. Gradually add water. Cook and stir over medium heat until thickened. Reduce heat to low and cook 2 minutes longer.
  • Remove from heat; stir 1 cup of hot filling into egg yolks, return all to pan and bring to a boil. Cook 2 minutes and remove from heat.
  • Stir in butter. Gently stir in lemon juice, vinegar and extract. Pour filling into the precooked pie shell.
  • Meringue:
  • Combine water and cornstarch in a saucepan. Cook and stir until clear, approximately 2 minutes; cool completely. Beat egg whites until foamy; beat in sugar until stiff peaks form. Add vanilla and salt; add cornstarch mixture and beat until smooth. Spread over filling and bake in a preheated oven at 350°F for 10 to 12 minutes or until golden brown. Cool before serving.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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