Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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."

Recipe by Oxmoor House January 2002

Gallery

Credit: Oxmoor House

Recipe Summary

Yield:
8 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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°.

  • 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.

  • 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.

  • 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.)

  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

304 calories; fat 7.3g; saturated fat 2.9g; protein 3.1g; carbohydrates 58.2g; cholesterol 32mg; iron 0.5mg; sodium 149mg; calories from fat 21%; fiber 0.3g; calcium 9mg.
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