Looking for "tried and true" lemon meringue pie recipe

[Glitter Brunello Super Moderator Find all posts View Profile Close Glitter Brunello]

If you have a recipe that works well, please share. I've found a couple online, but reviews indicate there may be an issue with the filling not setting, resulting in Lemon Meringue Soup...

I'm not sure I'm going to try the meringue... am considering just doing the filling and topping with fresh whipped cream, which I prefer, so I really just need a good filling recipe.

[jericap Super Moderator Find all posts View Profile Close jericap]

They sell the lemon pudding, that always sets. Are you looking for lemon filling from scratch?
Meringue is very easy to do...you should try it

[ArtsieAng Super Moderator Find all posts View Profile Close ArtsieAng]

Hmmmmm, having a Betty Crocker moment, are we? Good luck, this is one that I've never tried. Difficulty level a bit too high for me.

[Glitter Brunello Super Moderator Find all posts View Profile Close Glitter Brunello]

They sell the lemon pudding, that always sets. Are you looking for lemon filling from scratch?
Meringue is very easy to do...you should try it

Lemon pudding sounds like a copout, but could work... yes, I was looking for a lemon filling from scratch... I will already be cheating and buying the crust...

Hmmmmm, having a Betty Crocker moment, are we? Good luck, this is one that I've never tried. Difficulty level a bit too high for me.

Yeah, that's me, Betty Crocker
If it's too hard for you, I'm nervous. Maybe lemon pudding after all...

[ArtsieAng Super Moderator Find all posts View Profile Close ArtsieAng]

Avery,

Sorry! I didn't mean to discourage you. I really don't know how difficult it would be to make a Lemon Meringue Pie. It just falls into the category of things that normally don't turn out too well when I try them, that's all. Doesn't mean that it won't work great for you, tho. Give it a shot!

I found a recipe for a Lemon Chiffon Pie that looked yummy, and very easy, with good reviews. Figured if you like Lemon Meringue Pie, you might like this too, and could try it another time.


Irresistible Lemon Chiffon Pie - Allrecipes

[Glitter Brunello Super Moderator Find all posts View Profile Close Glitter Brunello]

Avery,

Sorry! I didn't mean to discourage you. I really don't know how difficult it would be to make a Lemon Meringue Pie. It just falls into the category of things that normally don't turn out too well when I try them, that's all. Doesn't mean that it won't work great for you, tho. Give it a shot!

I found a recipe for a Lemon Chiffon Pie that looked yummy, and very easy, with good reviews. Figured if you like Lemon Meringue Pie, you might like this too, and could try it another time.


Irresistible Lemon Chiffon Pie - Allrecipes

thanks, Angela -- that looks good, but the Splenda won't fly for this one and I'd be afraid to try to convert the measurement for sugar... does look easier than lemon meringue, though...

[ArtsieAng Super Moderator Find all posts View Profile Close ArtsieAng]

thanks, Angela -- that looks good, but the Splenda won't fly for this one and I'd be afraid to try to convert the measurement for sugar... does look easier than lemon meringue, though...

Less to go wrong, I think.

[Pstreet1 Senior Member Find all posts View Profile Close Pstreet1]

I read someplace a long time ago that the secret to a really good lemon pie is to use lime juice instead of lemon juice. The source, whatever it was, said that when lemon juice is combined with other ingredients, it loses its "punch," and lime juice holds up well. (It also said that if you want to actually make a lime pie, you should use more juice than most recipes call for, but that alters how well it will set up.)

Anyway, I use this recipe, but I substitute lime juice. (I never tell people when they are complementing how lemony the pie is that it isn't lemon.)

INGREDIENTS
1 (9 inch) prepared graham cracker crust
1/2 cup lemon juice
1 (14 ounce) can sweetened condensed milk
2 eggs, separated
1/4 teaspoon cream of tartar
4 tablespoons white sugar


DIRECTIONS
Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended. Pour filling into crust.
In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread meringue over filling, sealing the edges.
Bake at 400 degrees F (205 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.

[Fern Senior Member Find all posts View Profile Close Fern]

We've always used this, and the filling always sets. You need to buy Argo or Kingsford Cornstarch (the recipe will probably be on the side of the box, that's where it comes from). Oh, and leftover cornstarch can always be used to thicken gravies.

ARGO CORN STARCH LEMON MERINGUE PIE

1 cup sugar
1/4 cup Argo or Kingsford's Corn Starch
1 1/2 cups cold water
3 egg yolks, slightly beaten
Grated peel of 1 lemon
1/4 cup lemon juice
1 tablespoon margarine or butter
1 baked (9-inch) pie crust
3 egg whites
1/3 cup sugar

Preheat oven to 350F.

In medium saucepan combine 1 cup sugar and corn starch. Gradually stir in water until smooth. Stir in egg yolks.

Stirring constantly, bring to a boil over medium heat and boil 1 minute. Remove from heat.

Stir in lemon peel, lemon juice and margarine. Spoon hot filling into pie crust.

In small bowl with mixer at high speed, beat egg whites until foamy.

Gradually beat in remaining 1/3 cup sugar; continue beating until stiff peaks form.

Spread meringue evenly over hot filling, sealing to edge of crust.

Bake 15 to 20 minutes or until golden. Cool on wire rack; refrigerate.

[jericap Super Moderator Find all posts View Profile Close jericap]

A lot of the recipes I use come off of allrecipes.com and have become traditions in my house.
here is the one for Lemon Merigue Pie I have used with success:

INGREDIENTS (Nutrition)
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

DIRECTIONS
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.


Meringue is not hard to make at all, just be sure you do not overwhip as they may become dry and crack...Work with them just as you do whipping cream, test with the back of a spoon to see if they stand to peaks, that is unless you could tell by the beater.

See this link for making perfect meringue

If all else fails, bake a pie crust, put in the pudding and top off with meringue.

I think you will do fine

[Kay H Senior Member Find all posts View Profile Close Kay H]

I made lemon meringue pie from scratch once in my life. I had company for dinner. I should have served it with a straw instead of a fork. I was so embarrassed.

[Glitter Brunello Super Moderator Find all posts View Profile Close Glitter Brunello]

Ok, so I decided to wuss out and use the lemon pudding/pie filling. Found that in the jello section, got it home and realized that the box says to use a pie crust that has been baked, and is not the graham cracker crumb-type crust.

Does that mean I have to make a crust from scratch, or will I find non-crumb pie crusts somewhere? Freezer section perhaps?

No, I am clearly not a baker.

[lawren2 Malibu Beach Barbie & A Super Moderator Find all posts View Profile Close lawren2]

Ok, so I decided to wuss out and use the lemon pudding/pie filling. Found that in the jello section, got it home and realized that the box says to use a pie crust that has been baked, and is not the graham cracker crumb-type crust.

Does that mean I have to make a crust from scratch, or will I find non-crumb pie crusts somewhere? Freezer section perhaps?

No, I am clearly not a baker.

They have ready to throw in the oven pie crusts already in tins in the freezer section. They come in packs of 2 or 3. They are pretty good too.
I don't own a rolling pin. DH thought it was a weapon I could live without. So frozen pie crusts and drop cookies for me. when I bake.

[Glitter Brunello Super Moderator Find all posts View Profile Close Glitter Brunello]

They have ready to throw in the oven pie crusts already in tins in the freezer section. They come in packs of 2 or 3. They are pretty good too.
I don't own a rolling pin. DH thought it was a weapon I could live without. So frozen pie crusts and drop cookies for me. when I bake.

Thanks, Lawren! Do you know if they can thaw before you bake them, or do they go in the oven frozen?

[lawren2 Malibu Beach Barbie & A Super Moderator Find all posts View Profile Close lawren2]

Thanks, Lawren! Do you know if they can thaw before you bake them, or do they go in the oven frozen?

They go in frozen. Pet Ritz is the brand I buy.