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Lemon Meringue Pie

Oxmoor House
Yield 8 servings (serving size: 1 slice)
Sweet waves of meringue cover a tart lemon pie filling. One online reviwer claims, "This recipe is so easy and turns out a perfect pie. My pies looked just like the photograph! I took two to a family gathering and they recieved rave reviews for looks and taste! I would highly recommend this recipe."

Ingredients

  • Cooking spray
  • 1/2 (15-ounce) package refrigerated piecrust dough
  • 1 3/4 cups sugar, divided
  • 6 tablespoons cornstarch
  • 1 cup water
  • 1/3 cup fresh lemon juice
  • 1 large egg yolk, lightly beaten
  • 2 tablespoons light butter
  • 1/4 teaspoon grated lemon rind
  • 4 large egg whites
  • 1/4 teaspoon cream of tartar

Nutrition Information

  • calories 304
  • fat 7.3 g
  • satfat 2.9 g
  • protein 3.1 g
  • carbohydrate 58.2 g
  • cholesterol 32 mg
  • iron 0.5 mg
  • sodium 149 mg
  • caloriesfromfat 21 %
  • fiber 0.3 g
  • calcium 9 mg

How to Make It

  1. Preheat oven to 450°.

  2. Fit dough into a 9-inch pie plate coated with cooking spray. Fold edges; flute. Pierce bottom and sides of dough with a fork. Place crust in freezer 10 minutes. Bake at 450° for 10 minutes or until lightly browned. Cool completely on a wire rack. Reduce temperature to 325°.

  3. To prepare filling, combine 1 1/4 cups sugar and cornstarch in a medium nonaluminum saucepan. Stir in water and lemon juice. Bring to a boil over medium-high heat. Cook until thick and bubbly (about 2 minutes), stirring constantly with a whisk.

  4. Gradually stir about one-fourth of hot cornstarch mixture into egg yolk, stirring constantly with a whisk; add to remaining cornstarch mixture, stirring constantly. Cook until thick and bubbly (about 1 minute), stirring constantly. Stir in butter and lemon rind. Pour mixture into prepared crust; cover surface with plastic wrap.

  5. To prepare meringue, beat egg whites and cream of tartar with a mixer at high speed until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. (Do not overbeat.)

  6. Remove plastic wrap from filling; spread meringue evenly over filling, sealing to edge of crust. Bake at 325° for 25 minutes; cool on a wire rack 1 hour. Serve at room temperature.

Oxmoor House Healthy Eating Collection