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Luscious Lemon Meringue Pie

luscious lemon meringue pie Dessert
Luscious Lemon Meringue Pie
  • Prep 15 min
  • Total 35 min
  • Servings 8
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This classic pie recipe is bursting with fresh lemon taste and a sweet, creamy realmeringue topping. ...MORE + LESS -

Ingredients

Crust
1/2 pkg (425 g) Pillsbury* Refrigerated Pie Crusts
Filling
3 egg yolks
1 1/2 cups (375 mL) sugar
6 1/3 tbsp (95 mL) cornstarch
1 1/2 cups (375 mL) water
3 tbsp (45 mL) butter or margarine
2 tsp (10 mL) grated lemon peel
1/2 cup (125 mL) lemon juice
2 drops yellow food colour, if desired
Meringue
3 egg whites
1/4 tsp (1 mL) cream of tartar
6 tbsp (90 mL) sugar
1/2 tsp (2 mL) vanilla

Steps

Hide Images
  • 1
    Heat oven to 400°F (200°C). Prepare pie crust according to package directions for One Crust Pie using 9-inch (23 cm) pie plate. Bake pie crust as directed on package for One Crust Baked Pie Shell. Cool completely, about 30 minutes.
  • 2
    Meanwhile, in small bowl, beat egg yolks with fork. In 2-qt (2 L) saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
  • 3
    Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food colour. Pour into pie crust.
  • 4
    In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tbsp (15 mL) at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
  • 5
    Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.

Expert Tips

  • Time Saver: Substitute filling ingredients with packaged lemon pie filling.
  • Success: For the best meringue, be sure not to get any egg yolks into the egg whites while separating the eggs, because even a speck of yolk will prevent the whites from beating properly.

Nutrition Information

Nutrition Facts

Serving Size: 8
Calories
430
% Daily Value
Total Fat
16
Saturated Fat
6
Trans Fat
2
Cholesterol
90
Sodium
2109
Dietary Fiber
0
Sugars
47
Protein
4
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

© 2018 ®/TM General Mills All Rights Reserved

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