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Perfect Lemon Meringue Pie

Blogger Brooke McLay from Cheeky Kitchen shares a favorite recipe.

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 (5) 4 Reviews
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  • Prep Time 20 min
  • Total Time 3 hr 25 min
  • Servings 8

Ingredients

1
Pillsbury™ Pet Ritz® frozen deep dish pie crust
5
eggs, separated
1 3/4
cups sugar
Grated peel of 5 lemons (about 3 tablespoons)
Juice of 5 lemons (about 1 cup)
1/3
cup + 1 tablespoon cornstarch
1 1/2
cups boiling water
1
tablespoon butter
1/4
teaspoon cream of tartar
Dash salt

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LOCATION

Directions

  • 1 Heat oven to 400°F. Let crust thaw 10 minutes. Bake on oven rack 11 to 14 minutes or until lightly browned. Cool.
  • 2 In large microwavable glass bowl, mix egg yolks, 1 1/2 cups of the sugar, lemon peel, lemon juice and cornstarch with whisk. Add ¼ cup of boiling water into the mixture using whisk to combine. Add an additional ¼ cup of boiling water. Add the remaining boiling water to the mixture.
  • 3 Microwave on High 4 minutes; stir with whisk. Microwave on High an additional 2 minutes; stir. Continue microwaving at 2-minute intervals at a time until lemon mixture is thickened, about 8 minutes. Stir in butter.
  • 4 Reduce oven temperature to 325°F. In a medium glass bowl, beat the egg whites and cream of tartar with electric mixer on high speed until soft peaks form. Slowly beat in remaining ¼ cups sugar, 1 tablespoon at a time, until stiff peaks form and mixture is glossy. Spoon egg white mixture onto pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking.
  • 5 Bake 35 to 40 minutes, or until the meringue is golden brown and temperature in center of meringue reaches 160°F.. Cool away from draft 2 hours. Refrigerate cooled pie until serving. Store covered in refrigerator.

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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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