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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.
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Pie baking can be even easier when you use Pillsbury™ Frozen Pie Crusts. Find them in the freezer case with a pre-crimped edge, ready to use. The disposable pan makes clean up a snap.
Meringue can be temperamental, and results can vary based on humidity levels, drafts and temperature changes. Here are some helpful tips to steer you to success:
To know if meringue is ready for topping, rub a small amount of meringue between two fingers to see if sugar is completely dissolved. It should feel completely smooth; if not, continue to beat mixture.
After cooling, it’s not unusual for small beads of moisture to form on top of meringue. This can sometimes mean that meringue has been overcooked.
Egg whites whip best at room temperature; for food safety reasons, limit to 30 minutes at room temperature. Make sure your egg whites are yolk-free, or your meringue may deflate. A clean glass, metal or copper bowl is best for whipping meringue.
Before cutting into pie, dip knife into water, and do not dry it off. This helps prevent meringue from sticking to the knife.
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