Lemon Meringue Pie
An all-time favorite, our Lemon Meringue Pie recipe tastes like a sweet and tangy slice of heaven. You'll love the yummy meringue topping!
What You'll Need:
- 1 folded, refrigerated pie crust (from a 15-ounce package)
- 1 1/2
cups sugar, divided
- 5 tablespoons cornstarch
- 1 cup water
- 4 eggs, separated
- 1 tablespoon butter
cup fresh lemon juice
teaspoon cream of tartar
What To Do:
- Unfold pie crust and place in a 9-inch pie plate, pressing crust firmly into plate, then flute if desired. Bake pie shell according to package directions; let cool.
- Meanwhile, in a medium saucepan, combine 1 cup sugar, the cornstarch, and salt; mix well. Gradually whisk in water and milk, stirring until cornstarch is dissolved. Cook over medium heat, whisking until mixture comes to a boil.
- In a medium bowl, lightly beat egg yolks. Gradually whisk in about 1/2 cup milk mixture then whisk yolk mixture back into saucepan. Simmer over low heat for 2 to 3 minutes, whisking occasionally.
- Remove pan from heat and whisk in butter and lemon juice. Pour filling into pie shell; set aside.
- Preheat oven to 350 degrees F. In a medium bowl, with an electric beater, beat egg whites with cream of tartar until soft peaks form. Add remaining 1/2 cup sugar and continue beating until stiff peaks form, making meringue.
- Spread meringue over top of pie filling, sealing to edge of crust. Using a spatula or back of a tablespoon, form peaks in meringue, and bake 12 to 15 minutes, or until meringue is golden. Let cool then slice and serve.
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