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Lemon Meringue Pie

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Lemon Meringue Pie

One of the all-time favorite pies, Lemon Meringue Pie tastes like a sweet and tangy slice of heaven.

Serves: 8

What You'll Need:
  • 1 folded, refrigerated pie crust (from a 15-ounce package)
  • 1 1/2 cups sugar, divided
  • 5 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 cup water
  • 1/2 cup milk
  • 4 eggs, separated
  • 1 tablespoon butter
  • 1/2 cup fresh lemon juice
  • 1/4 teaspoon cream of tartar
What To Do:
  1. 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.
     
  2. 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.
     
  3. 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.
     
  4. Remove pan from heat and whisk in butter and lemon juice. Pour filling into pie shell; set aside.
     
  5. 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.
     
  6. 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.

OOH ITS SO GOOD!

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