Ultimate Lemon Meringue Pie

I made this Ultimate Lemon Meringue Pie for my mom for Mother’s day and when she tasted it she said, “That’s my mom’s pie!”

 

Mom has always wished for her mother’s Lemon Meringue Pie, but she passed away before she ever knew the secret of her pie.

The crust is a golden flaky treat and the lemon filling is tart, but still sweet enough to make you want another mouthful. Plus, the meringue crusts up so beautifully.

I was so happy and proud! We enjoyed it so much and it will be my one and only lemon pie recipe…

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Ultimate Lemon Meringue Pie
Prep Time
1 hr 15 mins
Cook Time
55 mins
Total Time
2 hrs 10 mins
 

This Ultimate Lemon Meringue Pie, according to my Mom, is just like my Grandmother used to make!

Course: Dessert
Cuisine: American
Keyword: Ultimate Lemon Meringue Pie
Servings: 6
Calories: 375 kcal
Ingredients
Pie Crust
  • 1 1/4 cups flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter cut into pieces and frozen
  • 4 tablespoons vegetable shortening frozen
  • 3 -5 tablespoons ice water as needed
  • 1/2 cup graham cracker crumbs
Lemon Filling
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/2 cu ⁄8 teaspoon salt
  • 6 large egg yolks
  • 1 1/2 cups water
  • 1 tablespoon lemon zest
  • 1/2 cup lemon juice fresh from 2 - 3 lemons
  • 2 tablespoons unsalted butter
Meringue Topping
  • 1 tablespoon cornstarch
  • 1/3 cup water
  • 1/4 teaspoon cream of tartar
  • 1/2 cup sugar
  • 4 large egg whites
  • 1/2 teaspoon vanilla extract
Instructions
Make pie shell:
  1. Mix flour, sugar and salt in a food processor, by pulsing a few times. Scatter the frozen butter pieces over flour mixture. Pulse in 1-second pulses about 5 times to mix in butter.
  2. Add frozen shortening; pulsing in 1-second pulses until mixture resembles cornmeal with pieces about the size of peas.
  3. Slowly add ice water through the processor feed tube, with motor running, one tbsp at a time.
  4. When dough forms a ball, stop processing.
  5. It should take about 2 or 3 tbsp of ice water to reach this stage.
  6. Shape dough into a ball in your flour coated hands, and then flatten into a 4 inch wide disk. Flour disk and wrap in plastic. Refrigerate at least 30 minutes.
  7. Generously coat your work surface or pastry sheet with a little flour and about 1/4 cup graham cracker crumbs.
  8. Place dough on floured surface, coat with some flour and graham cracker crumbs, and roll into a 9-inch disk.
  9. Lift, coat surface with more graham and flour, turn dough, add more graham and flour on top, and roll out to a 13 inch disk.
  10. Place into a 9 inch pie pan, and finish edges. Refrigerate crust until firm, about 30 minutes. Prick dough with a fork to prevent bubbling up in the oven.
  11. While the oven is pre-heating to 375, put pie crust in freezer.
  12. Bake at 375 for 20- 25 minutes, checking occasionally to make sure it's browning evenly and not bubbling up.
Lemon Filling:
  1. Whisk sugar, cornstarch, and salt together in a large, nonreactive saucepan. Add egg yolks, then immediately but gradually whisk in 1 1/2 cups water. Bring mixture to a simmer over medium heat, whisking regularly, 8- 10 minutes, until thickened. Remove from heat, whisk in zest, then juice, and finally butter.
  2. Keep warm until meringue is made.
Meringue topping:
  1. Mix cornstarch and 1/3 cup water in a small saucepan. Bring to a simmer, whisking occasionally until thickened. Remove from heat when translucent and thickened.
  2. Preheat oven to 325.
  3. In a large mixing bowl, mix cream of tartar and sugar together.
  4. Beat egg whites with whip attachment of mixer until frothy. Add vanilla. Beat in sugar mixture, 1 tbsp at a time. Then drop in cornstarch mixture, 1 tbsp at a time until stiff peaks form.
  5. Pour warm lemon filling into pie crust. Distribute meringue evenly over the top, starting with the edges, and then the middle. Make sure it attaches to the crust.
  6. Lifting with the back of the spoon, create peaks in the meringue.
  7. Bake until golden brown, about 20 minutes.
  8. Cool completely before serving.

 

Enjoy!

Up Next:

Strawberry Tart

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Recipe based on one by PanNan
Photo by May I Have That Recipe

Strawberry Tart – Lusciously Wonderful!

This Strawberry Tart is different and absolutely wonderful! Lusciously ripe, red, juicy strawberries sitting on a pristine vanilla custard.

 

Plus the crunch of buttery, walnut pastry…you have to try this!

My family loves strawberries and I’m always looking for new recipes… This one is outstanding!

They loved the crust, the glazed strawberries, the whipped cream. They complained bitterly about the custard, though — because there wasn’t more of it!

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Strawberry Tart
Prep Time
30 mins
Cook Time
25 mins
Refrigerate
3 hrs 10 mins
Total Time
4 hrs 5 mins
 

My family loves strawberries and I'm always looking for new recipes... This one is outstanding!

Course: Dessert
Cuisine: American
Keyword: Strawberry Tart
Servings: 6
Calories: 365 kcal
Ingredients
Walnut Pastry
  • 1/2 cup butter room temperature
  • 2 1/2 Tbsp sugar
  • 1/2 cup finely chopped walnuts
  • 1 egg beaten to blend
  • 1 teaspoon almond extract
  • 1 1/3 cups all-purpose flour
Vanilla Custard
  • 2 egg yolks room temperature
  • 2 1/2 Tbsp sugar
  • 2 Tbsp cornstarch
  • 1/2 tsp vanilla
  • 2/3 cup milk
  • 6 tablespoons butter room temperature
  • 4 cups strawberries hulled and rinsed
  • 1 cup red currant jelly
  • 1 cup whipping cream
  • 1 teaspoon icing sugar
Instructions
  1. Preheat oven to 350°F; butter a 10 or 11 inch tart pan with removable bottom.
  2. For pastry: Cream butter with sugar in large bowl; mix in walnuts; blend in egg and almond extract; stir in flour until completely incorporated; press into pan (bottom and side); refrigerate 30 minutes; bake until golden-brown, 15-20 minutes; cool to room temperature.
  3. For custard: Beat yolks, sugar, cornstarch and vanilla in medium bowl until pale and thick; heat milk in medium saucepan; beat milk into yolk mixture until smooth; return to saucepan and whisk over medium heat until very thick, about 5 minutes; return to bowl and beat, adding butter 1 tablespoon at a time and beating until melted before adding next tablespoon; beat until cool; refrigerate until chilled.
  4. To whip cream: Beat whipping cream with icing sugar until soft peaks form.
  5. To assemble: Spread custard evenly over crust; starting from outer edge, arrange strawberries in concentric circles, placing as close together as possible; refrigerate 30 minutes; melt jelly (don't forget - jelly is seedless, if you haven't got any, use apricot jam) in small saucepan over low heat; brush gently over berries, covering completely; refrigerate at least 2 hours; Serve with whipped cream, if desired.

 

Enjoy!

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Skillet Baked Chocolate Chip Cookies

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Recipe based on one by evelyn/athens
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Yogurt Berry Muffins – Really Yummy

Delicious, dense Yogurt Berry Muffins with an awesome glaze that my family loves to have for breakfast! Easy to make and yes they are yummy!

 

The kids really enjoy helping make them and eating them!

You can use any type of berries and matching the flavor of yogurt that you like.

Strawberries and strawberry yogurt is my favorite.

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Yummy Yogurt Berry Muffins
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
 

So easy to make and yes they taste great!

Course: Dessert
Cuisine: American
Keyword: Yogurt Berry Muffins
Servings: 6
Calories: 395 kcal
Ingredients
  • 2 1/2 cups flour
  • 1 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 1/4 tablespoons baking powder
  • 2 eggs
  • 1 cup strawberry yogurt
  • 1/4 cup vegetable oil
  • 2 cups fresh strawberries crushed with juice
Glaze
  • 1/3 cup icing sugar
  • 3 tablespoons orange juice
Instructions
  1. Preheat oven to 375°F.
  2. Grease 18 large muffin tins.
  3. In a large bowl, mix flour, sugar, cinnamon, salt and baking powder.
  4. In another bowl, whisk eggs, and add the rest of the ingredients.
  5. Pour wet ingredients over dry and mix until moistened.
  6. Bake for about 25 to 30 minutes or until a toothpick inserted comes out clean.
  7. Remove from muffin tin and let cool.
Glaze:.
  1. Stir orange juice into 1/3 cup of icing sugar and pour over muffins.

 

Enjoy!

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Sugar Cookie Apple Crisp

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Recipe based on one by ~Leslie~
Photo by ~Leslie~

Alex’s Lemon Cream Cheese Butter Cake

This Lemon Cream Cheese Butter Cake is such an easy cake to make and to eat. Lots of different flavors can be added and I love that type of versatility.

The cake keeps very well and tastes really good. Serve plain or with whipped cream.

It also freezes very well for up to 2 months. Freeze without glaze and top with glaze several hours before serving.

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Alex's Lemon Cream Cheese Butter Cake
Prep Time
40 mins
Cook Time
1 hr
Cooling
10 mins
Total Time
1 hr 50 mins
 

Serve plain or with whipped cream.

Course: Dessert
Cuisine: American
Keyword: Lemon Cream Cheese Butter Cake
Servings: 6
Calories: 405 kcal
Ingredients
  • 1 cup cream cheese or ricotta cheese
  • 1 cup butter
  • 2 teaspoons grated lemon rind
  • 1 cup sugar
  • 3 eggs
  • 1 1/2 cups self rising flour
Lemon Glaze
  • 1 cup icing sugar
  • 2 teaspoons lemon juice approx
Instructions
  1. Beat cream cheese, butter and lemon rind together until smooth. Add sugar and beat until light and fluffy.
  2. Beat in eggs one at a time. Stir in flour in two batches,. beat lightly until smooth.
  3. Spoon into well greased bundt pan. Bake in moderate oven (325 degree) for 30 minutes. Reduce heat to moderate slow (275 degree) and bake for a further 30 minutes.
  4. Let stand in pan 10 minutes, then turn onto a wire rack.
  5. When cold top with lemon glaze.
Lemon Glaze
  1. Sift icing sugar into bowl, beat in enough lemon juice to give a less than pouring consistency.

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Do Nothing Cake

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Recipe based on one by katew
Photo by katew

Do Nothing Cake – Delicious Comfort Food

This Do Nothing Cake is a rich dense cake-like my mother-in-law used to make in rural East Texas. One you would take to family gatherings

 

Looking for comfort food? Your search is over.

The old recipes always had condensed milk and real butter somewhere…

This one reminds you of how the wonderful cooks of the forties and fifties used to do it…..Husbands will love a taste of how grandma used to make an extra special treat for the family.

I love the heavy dense texture of this cake. It’s just sweet enough and really good with chopped pecans. I will for sure be making it again. Yum!

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Do Nothing Cake
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 

I love the heavy dense texture to this cake. It's just sweet enough and really good with chopped pecans.

Course: Dessert
Cuisine: American
Keyword: Do Nothing Cake
Servings: 6
Calories: 425 kcal
Ingredients
  • 2 cups sugar
  • 2 cups flour
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 16 ounces crushed pineapple undrained
Icing
  • 1/2 cup butter
  • 1 cup sugar
  • 3/4 cup evaporated milk
  • 1 cup coconut
  • 1 cup nuts
  • 1 teaspoon vanilla
Instructions
  1. Place first 6 ingredients in a bowl & mix until blended with spoon. Pour into 13x9 inch cake pan.
  2. Bake at 350°F 35-40 minutes.
  3. For Icing: Mix butter, sugar and evaporated milk together and cook over medium heat until a little thickened. (This usually takes about 5 minutes at a boil).
  4. Remove from heat and add remaining ingredients.
  5. Pour over hot cake.

 

Enjoy!

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Authentic Shoo Fly Pie Straight from Lancaster County, Pa.

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Recipe based on one by Marg
Photo by Marg

Authentic Shoo Fly Pie From Lancaster County Pa.

This Authentic Shoo Fly Pie recipe is from a friend that was born, raised & still resides in Lancaster County Amish/PA Dutch Country.

 

This is as authentic as it gets. I’ve seen a few other versions, but none were like this one.

You can use a 9 inch prepared pie crust but for the real deal, you may want to start from scratch.

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Authentic Shoo Fly Pie
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
 

As good as it gets outside Pennsylvania Dutch country!

Course: Dessert
Cuisine: American
Keyword: Authentic Shoo Fly Pie
Servings: 6
Calories: 395 kcal
Ingredients
Bottom Part
  • 3/4 cup dark molasses sorghum or dark Karo
  • 3/4 cup boiling water
  • 1/2 teaspoon baking soda
Top Part
  • 1 1/2 cups flour
  • 1/4 cup shortening or 1⁄4 cup butter
  • 1/2 cup brown sugar
  • 1 9 inch pastry dough
Instructions
  1. Dissolve baking soda in hot water and add molasses.
  2. Combine sugar and flour and rub in shortening to make crumbs.
  3. Pour 1/3 of the liquid into an unbaked crust. Add 1/3 of the crumb mixture.
  4. Continue alternating layers, ending with crumbs on top.
  5. Bake at 375 for approximately 35 minutes.

 

Enjoy this Authentic Shoo Fly Pie Recipe!

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Sugar Cookie Apple Crisp

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Recipe based on one by Sherie717
Photo by JacksonRoykirk

Crock Pot Chocolate Mud Cake – Unbelievably Easy

This Crock Pot Chocolate Mud Cake is amazing, has insane amounts of chocolate and is absolutely delicious. So easy it’s hard to believe it’s sooo good.

I was a little skeptical about making a cake in the crock pot but I will definitely be making this one again!!

I love it because it’s so unbelievably easy.

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Crock Pot Chocolate Mud Cake
Prep Time
25 mins
Cook Time
2 hrs 20 mins
Total Time
2 hrs 45 mins
 

It's really hard for me to believe that a cake can be cooked in the Crock Pot. But it works and is delicious!

Course: Dessert
Cuisine: American
Keyword: Crock Pot Chocolate Mud Cake
Servings: 6
Calories: 365 kcal
Ingredients
  • 1 cup flour
  • 2 teaspoons baking powder
  • 6 tablespoons butter
  • 2 ounces semisweet chocolate or 2 ounces chocolate chips
  • 1 cup sugar divided
  • 3 tablespoons Dutch-processed cocoa powder plus
  • 1/4 cup Dutch-processed cocoa powder
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1/3 cup milk
  • 1 egg yolk
  • 1/3 cup brown sugar
  • 1 1/2 cups hot water
  • whipped cream or ice cream
Instructions
  1. Coat the inside of a 2 ½ quart to 5 quart slow cooker or crock pot with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)
  2. Whisk together the flour and baking powder in a medium bowl and set aside.
  3. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
  4. Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla, salt, milk, and egg yolk. Add the flour mixture and stir until thoroughly mixed. Pour the batter into the slow cooker and spread it evenly.
  5. In a medium bowl, whisk together the remaining sugar, cocoa and hot water until the sugar is dissolved. Pour the mixture over the batter in the slow cooker.
  6. Cover and cook on high for 1 ¼ to 2 ¼ hours, depending on size of the crock pot.
  7. Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you will know it is ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot.
  8. (As you check, try not to let the condensed steam from the lid, drip on the cake.) When it is done, turn off the power and remove the lid.
  9. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream.

Enjoy!

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Sugar Cookie Apple Crisp

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Recipe based on one by Ridgely
Photo by Dine & Dish

Oatmeal Raisin Coconut Cookies – Nice and Chewy

This Oatmeal Raisin Coconut Cookies recipe has been adapted from several different ones, to come up with the perfect oatmeal raisin cookie. Nice and chewy

 

The coconut helps keep the cookies chewy and adds a nice flavor.

These are about as close to the ideal of an oatmeal raisin cookie as I can ever hope to find. Crispy on the edges with chewy, but not doughy, centers, and absolutely delicious!

There are a lot of ingredients but the cookies actually come together fairly quickly.

The effort is worth it. These cookies are outstanding!

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Chewy Oatmeal Raisin Coconut Cookies
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

These cookies have a long list of ingredients but they are really easy to make.

Course: Dessert
Cuisine: American
Keyword: Oatmeal Raisin Coconut Cookies
Servings: 6
Calories: 125 kcal
Ingredients
  • 3/4 cup butter softened
  • 1/4 cup shortening
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3 cups rolled oats
  • 1 cup raisins
  • 1 cup coconut flakes
Instructions
  1. In a large bowl cream together butter, shortening, white sugar and brown sugar until smooth. Beat in the eggs and vanilla until fluffy.
  2. Stir together flour, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually beat into butter mixture. Stir in oats, raisins and coconut.
  3. Drop by tablespoonfuls onto parchment-covered baking sheets.
  4. Bake about 11-13 minutes until golden brown. Cool completely on wire rack.
  5. Store in airtight container to keep the cookies soft and chewy.

 

Enjoy these Oatmeal Raisin Coconut Cookies!

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Copycat Girl Scout Thin Mints

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Recipe based on one by Chef Itchy Monkey
Photo by Chef Itchy Monkey

Sugar Cookie Apple Crisp – So Easy

Sugar Cookie Apple Crisp is a version of apple crisp that uses cookie dough to create a chewy, crispy, and all-but instant topping for the classic dessert.

 

Why has nobody thought about using cookie dough like this before?

This is delicious. And the apples were not at all mushed; they were very tender.

Don’t forget the vanilla ice cream. After all, milk and cookies go so well together.

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Sugar Cookie Apple Crisp
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

Why has nobody ever thought of this before?

Course: Dessert
Cuisine: American
Keyword: Sugar Cookie Apple Crisp
Servings: 6
Calories: 325 kcal
Ingredients
  • 2 tablespoons butter melted and cooled
  • 1/4 cup brown sugar packed
  • 1 teaspoon lemon juice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1 pinch nutmeg
  • 1 pinch salt
  • 6 medium apples peeled, cored and chopped into bite-size chunks
  • 1 14 ounce package refrigerated sugar cookie dough, broken into chunks
  • 1/2 cup rolled oats
Instructions
  1. Heat the oven to 375 degrees.
  2. Coat a 9-by-9-inch casserole or deep baking dish with cooking spray.
  3. In a large bowl, combine the butter, sugar, lemon juice, cinnamon, allspice, nutmeg, and salt. Add the apples and toss to coat. Transfer the apples, using a rubber spatula to scrape the sides of the bowl, to the casserole dish. Set aside.
  4. In a food processor, combine the cookie dough and oats. Pulse several times, or until the mixture resembles coarse, wet sand. Use your hands to sprinkle the mixture over the apples.
  5. Bake for 20 to 25 minutes, or until the topping is lightly browned and the apples are bubbly.
  6. Let cool slightly before serving.

Enjoy!

Up Next: 

Disneyland Snickerdoodles

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Recipe based on one by LilPinkieJ
Photo by eabeler

Disneyland Snickerdoodles – My New Favorite

Snickerdoodles are my favorite cookie and Disneyland Snickerdoodles are now my favorite recipe! Just how I like them. Crunchy outside, soft inside!

 

They are soft and delicious and stay soft even when stored in a container for a few days (not that they last more than a day usually when I make them)

This recipe is from the bakery at Disneyland.

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Disneyland Snickerdoodles
Prep Time
25 mins
Cook Time
8 mins
Total Time
33 mins
 

This Disneyland Snickerdoodles recipe is my new favorite.

Course: Dessert
Cuisine: American
Keyword: Disneyland Snickerdoodles
Servings: 6
Calories: 295 kcal
Ingredients
Dough
  • 3 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1 cup butter 2 sticks
  • 2 cups granulated sugar
  • 2 eggs
  • 1/4 cup milk
  • 1 teaspoon vanilla
Topping
  • 3 tablespoons sugar
  • 1 teaspoon cinnamon
Instructions
  1. Preheat the oven to 375 degrees.
For the dough:
  1. In a bowl, sift together the flour, baking soda and cream of tartar. Set aside.
  2. In a separate bowl, cream the butter and sugar until fluffy. Add the eggs, milk, and vanilla. Mix well. Stir in the dry ingredients.
  3. Form the dough into 1 inch balls. Place on a greased baking sheet and flatten.
For the topping:
  1. Combine the sugar and cinnamon and sprinkle the top of the cookie before baking.
  2. Bake 8 minutes or until cooked through.

 

Enjoy!

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Copycat Girl Scout Thin Mints

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Recipe based on one by IamEarnie
Photo by Southern Polar Bear