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Lemon Meringue Pie

(54)
  10 reviews
  • 60 min prep time
  • 5 hr 15 min total time
  • 13 ingredients
  • 8 servings
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Eggs separate most easily when they are cold, but the whites will whip best at room temperature. To take off the chill, set the bowl of whites into a larger pan filled with warm water.

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

1 1/4
cups sugar
1/3
cup cornstarch
1/2
teaspoon salt
1 1/2
cups cold water
3
egg yolks
2
tablespoons butter or margarine
1
tablespoon grated lemon peel
1/2
cup fresh lemon juice

Meringue

3
egg whites
1/4
teaspoon cream of tartar
1/2
teaspoon vanilla
1/4
cup sugar

Steps

  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  • 2 Meanwhile, in 2-quart saucepan, mix 1 1/4 cups sugar, the cornstarch and salt. Gradually stir in cold water until smooth. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat.
  • 3 In small bowl, beat egg yolks with fork. Stir about 1/4 cup of hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture. Cook over low heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly.
  • 4 Remove from heat. Stir in butter, lemon peel and lemon juice. Cool slightly, about 15 minutes. Pour into cooled baked shell.
  • 5 Reduce oven temperature to 350°F. In small deep bowl with electric mixer, beat egg whites, cream of tartar and vanilla on medium speed about 1 minute or until soft peaks form. On high speed, gradually beat in sugar 1 tablespoon at a time until stiff glossy peaks form and sugar is dissolved. Spoon meringue onto hot filling; spread to edge of crust to seal well and prevent shrinkage.
  • 6 Bake at 350°F 12 to 15 minutes or until meringue is light golden brown. Cool completely, about 1 hour. Refrigerate until filling is set, about 3 hours. Store in refrigerator.

Expert Tips

Pie baking can be even easier when you use Pet-Ritz® frozen pie crusts. Find them in the freezer case with a precrimped edge, ready to use. The disposable pan makes clean up a snap.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size:
Calories
330
% Daily Value
Total Fat
11g
16%
Saturated Fat
5g
25%
Trans Fat
0g
0%
Cholesterol
90mg
29%
Sodium
320mg
14%
Total Carbohydrate
56g
19%
Dietary Fiber
0g
0%
Protein
3g
3%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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