Lemon Meringue Pie

Lemon Meringue Pie

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

Prep Time

1:00

Hr:Mins

Total Time

5:15

Hrs:Mins

Makes

8

servings

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
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
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.

Nutrition Information:

1 Serving ()
  • Calories 330
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 90mg;
  • Sodium 320mg;
  • Total Carbohydrate 56g
    • (Dietary Fiber 0g,
    • Sugars 38g),
  • Protein 3g;
Percent Daily Value*:
    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.