If the meringue bottom is not cooked the meringue will liquify and the pie will fail. I piled the meringue high on a hot filling. I will definitely keep this recipe and I have a feeling I will be making this again very soon. Also let the pie sit for an hour at room temperature after baking, then 3 hours in the fridge to ensure everything has solidified, else upon cutting it the curd will ooze. Sometimes I don't make the meringue, I just cool the lemon filling for 3 hours and garnish with a dollop of whipped cream and a raspberry at serving time. It definitely changes the taste. Once simmering, turn to Low heat. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. so, i dumped it and tried again the next day. also, it made kind of a gelatinous, almost clear jelly type substance. A friend requested a lemon pie so I gave it a shot. Took the suggestions to use 1/4 c. lemon juice, and milk (2%) instead of water. I pre-baked mine for 9 minutes. The ones I've tried were either sour or gummy or both. This will help seal the meringue after it cools so it doesn't separate from the crust. 12/02: This is a successful recipe for a delicious pie. In medium bowl, whisk full pouch lemon filling mix, water and whole eggs together until well-blended. I made this tonight for my dad and it came out great. Thanks Emilie S for passing this along. How Do You Make Lemon Pie Filling? In medium bowl, whisk full pouch lemon filling mix, water and whole eggs together until well-blended. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Sign up via our free email subscription service to receive notifications when new information is available. The second way to prevent the splitting is to par-cook the custard on the stove. It’s already arrived! eggs, instant pudding & pie filling, confectioners sugar, water and 7 more. Everyone who is having problems with water in your pie **you cannot cover a lemon meringue pie with plastic wrap to store it, condensation forms and will leave you with a puddle in your pie** to store very loosely cover it with tented aluminum foil leaving a little opening for moisture to escape. I tried another recipe twice before for this kind of pie but the results were less than desirable. Percent Daily Values are based on a 2,000 calorie diet. Pour over hot crust. Finally I have found the perfect recipe for lemon meringue pie! After baking I cooled the pie for and hour on the counter and put it in the frig. In a clean mixing bowl, whisk egg whites and sugar just until frothy. Make the meringue, using a water bath: Bring about 1 cup, or ½”, water to simmer in a pot large enough to hold mixing bowl on top of it. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. But since we aren’t looking to make cheese pie, there needed to be some steps taken to prevent the filling from splitting when lemon juice was added to it. i used Pie Crust IV and Meringue II from this site. Remove from heat. Summer is just around the corner and if you live in California – surprise! I used three small lemons, which yielded about 1/2 c. of lemon juice and 1 T. zest. When the cornstarch dissolves, add sugar, lemon juice, and a slightly beaten egg. Info. In this case, the recipe calls for cornstarch. Nutrient information is not available for all ingredients. This was a great pie after some tweaking as follows: for the filling I used 1 1/4 cups of extra fine sugar, 3 1/2 tbsps of cornstarch 2 oz of lemon juice 1 1/2 teaspoons of lemon extract and 1 tsp of vanilla extract (I don't like the way rinds feel when eaten).After I added the sugar mixture into the yolks,I turned down the temp on the stove and cooked the filling for 14 mins it turned out nice and thick.As for the meringue I turned the mixer on high and beat the whites for about 2 mins than I added 1/2 tsp of cream of tarter and 1/2 tsp of vanilla extract.Then I added the sugar (extra fine) and let the mixer do it's magic for about 14 mins. Make sure to nudge the meringue all the way to the edge of the crust to seal the filling. the flavor was good, but not at all what i was expecting. Amount is based on available nutrient data. I prefer lemon meringue pie recipes like this one that call for water, rather than recipes using milk. I used Martha Stewart's Pate Brisee recipe (all butter). this pie was fantastic...after two tries of making it. granulated sugar, lemon juice, boiling water, butter, egg yolks and 2 more. making those changes yielded a yellow custard that i am used to seeing in lemon pies. Lemon Pie. This recipe turned out perfectly, even I was surprised how much I love the taste. Bake 8 minutes (crust will be pale). Immediately strain the lemon filling through a fine-mesh strainer into a clean bowl using a spatula to press. Bake 22-26 minutes or until center does not jiggle when shaken and top begins to brown. Meringue to be added onto hot curd, such that the meringue bottom will cook. Bake 8 minutes (crust will be pale). This is a good, but fairly standard lemon meringue pie with a rich, tart filling, and fluffy meringue. Add sugar gradually, and continue to whip until stiff peaks form. 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. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Simple ingredients, but requires some understanding of how the meringue cooks ... Update 12/03: I still think this is a great recipe. Nice and lemony, not too sweet with good proportions of curd and meringue. If the meringue bottom is not cooked the meringue will liquify and the pie will fail. A simple meringue is made by whipping 5 large egg whites, 1/2 teaspoon cream of tarter, 1/2 cup sugar, and a pinch of salt together in a large mixing bowl until stiff peaks form. I zested 1 lemon rather than 2, but used the juice of 2. Spring is the shortest of all our seasons and it comes and goes soooo quickly here.. As you all know, I am a HUGE lover of all things lemon – especially lemon desserts.I think lemon flavored desserts are the way to go all year round, but especially during the spring and summer. Socially Distanced Christmas Village in Philadelphia, How Philly Restaurants Preparing for Outdoor Cold Weather, Sueno Day of the Dead Inspired Restaurant. after reading ALL the reviews, i followed Angela's suggestions from page 10. I'll be making 3 of these for Christmas dessert. Ugh! Return to oven; bake an additional 10-15 minutes or until light golden brown. Stir in water, lemon juice and lemon zest. Gramma's Lemon Pie Filling RobStafford62201. Want to make a lemon pie filling from scratch?This Lemon Pie Filling Recipe is so easy to make you will wonder why you never made it from scratch before.Homemade Lemon Pie Filling is so much better than anything you buy from a can.. cream cheese, cornstarch, powdered sugar, strawberries, crusts and 14 more. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Bring to a boil and continue to cook while stirring constantly until thick. Also let the pie sit for an hour at room temperature after baking, then 3 hours in the fridge to ensure everything has solidified, else upon cutting it the curd will ooze.