Welcome again to the home of Easy Healthy Recipes on Budget & Easy Healthy dessert on Budget, Today i will guide you how to make “Classic Lemon Meringue Pie”. I made this Delicious recipe a few days ago, and I absolutely loved it and enjoyed it with my family. It came out very tasty and flavorful.
Don’t worry it’s easy! This delicious healthy recipe is easy to make and i walks you through the steps and all the ingredients on how to make it!
- “emily” : Finally I have found the perfect recipe for lemon meringue pie! I made this tonight for my dad and it came out great. The only thing that I wasn’t clear on was the amount of lemon juice to use. 2 lemons can mean different things to different people. I used 1/2 cup of lemon juice(about 3 lemons) and 1 tablespoon of zest. It was the perfect balance of sweet and tart. Also, it doesn’t mention how to cool it. I left it at room temperature for about an hour and then put it in the refrigerator for about 5 hours. One tip I have is after the lemon filling starts to boil, only boil it for 1 minute so the cornstarch doesn’t lose its thickening power. Then, after you add the tempered eggs back into the hot mixture, boil one more minute and it will be a perfect thickness. Also, when you fill the pie crust with the lemon filling, the crust should still be warm and when you top the pie with the meringue, the filling should still be pretty warm. This will help seal the meringue after it cools so it doesn’t separate from the crust. I will definitely keep this recipe and I have a feeling I will be making this again very soon.
- “clara” : this pie was fantastic…after two tries of making it. the first try, it didn’t make nearly enough to fill the pie plate (a deep dish 9″ plate). also, it made kind of a gelatinous, almost clear jelly type substance. the flavor was good, but not at all what i was expecting. so, i dumped it and tried again the next day. after reading ALL the reviews, i followed Angela’s suggestions from page 10. I changed the servings to 12, used milk instead of water (huge difference), used the zest from 3 lemons and the juice i got from them, which was 1/2 c., which was perfect, i also used about 1/2 tablespoon more cornstarch. making those changes yielded a yellow custard that i am used to seeing in lemon pies. after whisking the egg mixture back in, i lowered the heat to medium low and stirred until i felt it was thick enough. (maybe 10-15 minutes of constant stirring). after i spooned it into the pie shell and topped with meringue i let it cool to room temperature for over an hour then put it in the fridge for about 4 hours before i served it. i used Pie Crust IV and Meringue II from this site. it was, as my, self-proclaimed-lemon-meringue-pie- connoisseur father said: “pretty impressive”. (he had thirds)
- “thomas” : Well considering my Mum almost fell off her chair when she started on her 1st piece of pie (she ended up having 3 and she usually doesn’t eat desserts) – I took it as good indication that I had found a SENSATIONAL American recipe for Lemon Meringue Pie. It’s more successful than the Australian one I’ve always used and my whole family raved and wanted more. I will DEFINATLY make this one again. Although I did use milk instead of water for a beautiful creamy consistency and I added 2 more egg whites for lots of meringue – yummy!!!!!
- “laura” : Wow! I was surprised at how easy it is to make a lemon meringue pie!! I worked up some serious arm cramp from beating the filling. This was delicious and will certainly be making this again. To stop the weeping of the meringue, make the meringue first, then make the filling and make sure the filling is piping hot when you put on the meringue. also cook it maybe 12-15 instead of 10 minutes.
- “katie” : What a great recipe! I’ve had many lemon fillings that never quite got the acid/sugar balance right, but this was bang on. I used 2 pretty large lemons and was quite pleased with the resulting flavour. Next time I’m going to mix up the citrus a little and add some lime and orange juice/zest. I’ve read some of the other reviews about the excess liquid they had to drain off once the pie cooled…a good trick is to add a tsp or so of cream of tartar to the egg whites.
- “vanesa” : This is the a great recipe. It turns out perfect every time I make it. My husband is a big lemon pie fan. Although he prefers the icebox(he from the south)version, he loves this pie and never tires of it. I buy premade pie crust from the dairy section and never seem to have time to squeeze lemons, but a 1/2 cup of plain ole lemon juice does the trick. Reminds me of my mothers pie. And so easy. THANKS!
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