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Follow directions on pie filling. When you take the cooked filling off the heat add the butter and lemon juice, stir in and let cool. Pour into baked crust and top with meringue.
Directions for the meringue: Beat egg whites, vanilla and cream of tartar until soft peaks form in glass or metal bowl, add sugar two teaspoons at a time until all sugar is absorbed and stiff peaks stand up on a spoon. Spread on cooled pie filling making sure to seal all edges of the pie crust. Bake 12-15 minutes at 350 degrees F. Watch carefully burns easily.
By Ann Winberg from Loup City,NE
Mix flour, salt and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little of the flour. Cut butter into flour with five 1 second pulses. Add shortening; continue cutting in until flour is pale yellow, and resembles coarse cornmeal, with butter bits no larger than a small pea, about four more 1 second pulses. Turn mixture into medium bowl.
Sprinkle 3 tablespoons cold water over mixture. Using rubber spatula, fold water into mixture; press down on dough mixture with broad side of spatula until dough sticks together. If dough will not come together, add up to 1 tablespoon more cold water. Shape dough into ball, then flatten into 4 inch wide disk. Dust lightly with flour, wrap in plastic, and refrigerate for 30 minutes before rolling.
Generously sprinkle work area with 2 tablespoons graham cracker crumbs. Place dough on work area. Scatter a few more crumbs over dough. Roll dough from center to edges, turning it into a 9 inch disk, rotating a quarter turn after each stroke and sprinkling additional crumbs underneath and on top as necessary to coat heavily. Flip dough over and continue to roll, but not rotate, to form a 13 inch disk, slightly less than 1/8 inch thick.
Fold dough into quarters; place dough point in center of 9-inch Pyrex pie pan. Unfold to cover pan completely, letting excess dough drape over pan lip. To fit dough to pan, lift edge of dough with one hand and press dough in pan bottom with other hand; repeat process around circumferences of pan to ensure dough fits properly and is not stretched. Trim all around, 1/2 inch past lip of pan. Tuck 1/2 inch of overhanging dough under so folded edge is flush with lip of pan; press to seal. Press thumb and index finger about 1/2 inch apart against outside edge of dough, then use index finger or knuckle of other hand to poke a dent on inside edge of dough through opening created by the other fingers. Repeat to flute around perimeter of pie shell.
Refrigerate until firm, about 30 minutes. Use fork to prick shell at 1/2 inch intervals; press a doubled 12 inch square of aluminum foil into pie shell; prick again and refrigerate at least 30 minutes.
Adjust oven rack to lowest position, heat oven to 400 degrees F. Bake, checking occasionally for ballooning, until crust is firmly set, about 15 minutes. Reduce oven temperature to 350 degrees F, remove foil, and continue to bake until crust is crisp and rich brown in color, about 10 minutes longer.
Mix sugar, cornstarch, salt, and water in a large, nonreactive saucepan. Bring mixture to simmer over medium heat, whisking occasionally at beginning of the process and more frequently as mixture begins to thicken. When mixture starts to simmer and turn translucent, whisk in egg yolks, two at a time. Whisk in zest, then lemon juice, and finally butter. Bring mixture to a brisk simmer, whisking constantly. Remove from heat, place plastic wrap directly on surface of filling to keep hot and prevent skin from forming.
Mix cornstarch with 1/3 cup water in small saucepan; bring to simmer, whisking occasionally at beginning and more frequently as mixture thickens. When mixture starts to simmer and turn translucent, remove from heat. Let cool while beating egg whites.
Heat oven to 325 degrees F. Mix cream of tartar and sugar together. Beat egg whites and vanilla until frothy. Beat in sugar mixture, 1 tablespoon at a time; until sugar is incorporated and mixture forms soft peaks. Add cornstarch mixture, 1 tablespoon at a time; continue to beat meringue to stiff peaks. Remove plastic from filling and return to very low heat during last minute or so of beating meringue (to ensure filling is hot).
Pour filling into pie shell. Using a rubber spatula, immediately distribute meringue evenly around edge then center of pie to keep it from sinking into filling. Make sure meringue attaches to pie crust to prevent shrinking. Use spoon to create peaks all over meringue. Bake pie until meringue is golden brown, about 20 minutes. Transfer to wire rack and cool to room temperature. Serve.
Source: From my mom
By Irishwitch from Aurora, CO
Preheat oven to 350 degrees F. In medium bowl, beat egg yolks; stir in sweetened condensed milk, ReaLemon and rind. Pour into crust. Beat egg whites with cream of tartar until foamy.
This recipe is a favorite of my sister. Bring water to boiling point in saucepan. Thoroughly mix cornstarch, sugar, and salt. Add to boiling water, stirring constantly to prevent lumping.
Mix sugar, cornstarch and flour in top of double boiler. Add boiling water, stirring. Cook until slightly thick.
Beat egg whites, cream of tartar and salt together until stiff peaks form. Add sugar gradually and continue beating until very stiff. Spread in a buttered 9 inch pie plate. Place in 450 degree F oven.
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When do you put the topping on a lemon meringue pie? While the lemon is hot or cold? Thank you.
By mel ferreira from Albany, CA
Original Recipe Yield 1 - 9 inch pie
1 cup white sugar 2 tablespoons all-purpose flour 3 tablespoons cornstarch 1/4 teaspoon salt 1 1/2 cups water 2 lemons, juiced and zested 2 tablespoons butter 4 egg yolks, beaten 1 (9 inch) pie crust, baked 4 egg whites 6 tablespoons white sugar
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. Hint: use 2 tablespoon of flour instead of corn starch & use self rising flour if you like, omit salt if you do, good luck.
Put the meringue on top of the hot lemon pie filling.
Make sure the meringue is spread so it touches the crust all the way around. The crust "grabs" it and stops it from shrinking.
Make mini, one serving, lemon meringue pies in a muffin pan. This is a page about mini lemon meringue pies.
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Mix sugar and flour. Add to boiling water slowly and boil until clear, stirring constantly. Add butter and gradually the yolks of eggs, beating lightly. Cook over boiling water until it holds its shape, stirring constantly.. Add lemon. When cool, pour into a 8 inch baked pie crust. Cover with meringue.
Beat 2 egg white until stiff but not dry. Add 2 tablespoons sugar for each egg white used in meringue. Spread over pie and bake in 300 degree F oven for 15 minute.
Preheat oven to 350 degrees F. To prepare filling, in top of a double boiler, whisk together egg yolks, eggs, sugar, lemon juice, and cornstarch. Place over simmering water. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon. Do not let mixture boil. Remove mixture from over water. Stir in butter. Pour into crust. To prepare meringue, beat egg whites at medium speed until foamy. Beat in cornstarch and cream of tartar until soft peaks form. Gradually beat in sugar and vanilla at high speed until stiff, but not dry, peaks form. Spoon meringue into a large pastry bag fitted with a star tip. Pipe meringue decoratively over filling to edge of crust. Bake pie until meringue is golden, 12-15 minutes.
By Robin from Washington, IA
Grate peel from 1 lemon (just the outside not the white part). Squeeze enough juice from lemons to equal 1/2 cup. In 1 qt. saucepan over medium low heat, heat sugar, margarine or butter, cornstarch, lemon peel and lemon juice until smooth and margarine or butter melts. In small bowl with wire whisk or fork, beat egg yolks slightly. Into yolks, beat small amount of warm lemon mixture; stir egg mixture back into lemon mixture in saucepan. Reduce heat to low; cook, stirring constantly, until mixture thickens, 5-10 minutes.
Pour lemon mixture into bowl; cover surface with plastic wrap and refrigerate 3 hours or until well chilled. Spread 1/2 cup chilled lemon mixture into pie crust. In medium bowl with wire whisk, beat pudding, milk, and remaining lemon mixture until blended. Fold 1/2 of whipped topping into lemon filling; spoon into crust. Spoon remaining whipped topping over pie, swirling with back of spoon to make attractive top. Chill pie for at least 1 hour.
By Robin from Washington, Ia
Add sugar, cornstarch and water in saucepan. Stir until smooth. Cook over medium heat until bubbling. Reduce heat, cook additional 2 minutes.
Can I get some easy lemon meringue pie recipes?