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Lemon Meringue Pie

Make a classic pie a little easier with a jump start from refrigerated pie crust.

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  • Prep Time 60 min
  • Total Time 5 hr 15 min
  • Servings 8

Ingredients

Crust

1
box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

1 1/4
cups sugar
1/3
cup cornstarch
1/2
teaspoon salt
1 1/2
cups cold water
3
egg yolks
2
tablespoons butter or margarine
1
tablespoon grated lemon peel
1/2
cup fresh lemon juice

Meringue

3
egg whites
1/4
teaspoon cream of tartar
1/2
teaspoon vanilla
1/4
cup sugar

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  • 2 Meanwhile, in 2-quart saucepan, mix 1 1/4 cups sugar, the cornstarch and salt. Gradually stir in cold water until smooth. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat.
  • 3 In small bowl, beat egg yolks with fork. Stir about 1/4 cup of hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture. Cook over low heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly.
  • 4 Remove from heat. Stir in butter, lemon peel and lemon juice. Cool slightly, about 15 minutes. Pour into cooled baked shell.
  • 5 Reduce oven temperature to 350°F. In small deep bowl with electric mixer, beat egg whites, cream of tartar and vanilla on medium speed about 1 minute or until soft peaks form. On high speed, gradually beat in sugar 1 tablespoon at a time until stiff glossy peaks form and sugar is dissolved. Spoon meringue onto hot filling; spread to edge of crust to seal well and prevent shrinkage.
  • 6 Bake at 350°F 12 to 15 minutes or until meringue is light golden brown. Cool completely, about 1 hour. Refrigerate until filling is set, about 3 hours. Store in refrigerator.

EXPERT TIPS

Expert Tips

Eggs separate most easily when they are cold, but the whites will whip best at room temperature. To take off the chill, set the bowl of whites into a larger pan filled with warm water.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size:
Calories
330
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
90mg
90%;
Sodium
320mg
320%;
Total Carbohydrate
56g
56%
(Dietary Fiber
0g
0%
  Sugars
38g
38%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
6%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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