Lemon Meringue Pie

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."

Yield: 8 servings (serving size: 1 slice)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 304
  • Fat: 7.3g
  • Saturated fat: 2.9g
  • Protein: 3.1g
  • Carbohydrate: 58.2g
  • Cholesterol: 32mg
  • Iron: 0.5mg
  • Sodium: 149mg
  • Calories from fat: 21%
  • Fiber: 0.3g
  • Calcium: 9mg

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

Preparation

  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.
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