Lemon Meringue Pie

  • Prep 60 min
  • Total 5 hr 15 min
  • Ingredients 13
  • Servings 8

Ingredients

Crust

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.

  • 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.

Nutrition Facts

Serving Size:
Calories
330
Calories from Fat
100
Total Fat
11g
16%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
90mg
29%
Sodium
320mg
14%
Potassium
65mg
2%
Total Carbohydrate
56g
19%
Dietary Fiber
0g
0%
Sugars
38g
Protein
3g
% 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.
© 2024 ®/TM General Mills All Rights Reserved