Lemon Meringue Pie

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.

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Servings 8

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( 56 ) Ratings

56 Ratings

5 Stars 18%

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Member Reviews ( 10 )

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ingredients 13
Prep Time 60 min
Total Time 5 hr 15 min

Ingredients

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

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Directions

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size:

Calories: 330
Calories from Fat: 100),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 90mg; 90%;
Sodium: 320mg; 320%;
Total Carbohydrate: 56g; 56%
(Dietary Fiber 0g 0% Sugars 38g 38% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 6%;
Calcium: 0%;
Iron: 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 Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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karenfutscher

report Posted Jul. 17, 2012 6:12 AM

I tried this last night and have never been able to get the meringue to do right the humidity was at 49 but this is the best pie ever hands down I did read from others so I also doubled the meringue glad i did it was perfect

SuzanZambrano

report Posted Apr. 10, 2012 4:33 PM

I don't know what happen I followed the recipe to a tee, I made two pies so I doubled the recipe. Everything seemed fine until the next day, when I was ready to serve my pie to my guests the filling was soupy, it was a total mess. I don't know what went wrong ,plus the meringue was on the thin side.

MaryEB27

report Posted Aug. 10, 2011 10:12 AM

Merigue should not be attempted in Humid Wweather. It will cause it to weep.

mfemmons

report Posted Mar. 4, 2011 10:38 AM

A little sweeter than I anticipated, I might cut the sugar a little and add a little more zest, and definitely will double the meringue, mine separated from the crust 'cause there wasn't quite enough to fully cover.

Pixie51

report Posted Jan. 9, 2011 7:49 AM

This recipe worked great! I had no experience with making the filling or a meringue; the meringue was easy, the filling took alot longer than I anticipated but was worth it. I would probably double the meringue portion next time so there'd be enought to "sweep" it up into a peak. Awesome flavor!