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Very Lemony Meringue Pie

Total Time

Prep: 25 min. Bake: 20 min. + chilling

Makes

8 servings

As a winter resident of Florida, I have access to juicy tree-fresh lemons. They're at their zesty best in this mouthwatering family pie recipe.—Betty Bradley, Sebring, Florida

Ingredients

  • 1-1/4 cups sugar
  • 1/3 cup cornstarch
  • 1 cup cold water
  • 3 egg yolks
  • 1/3 cup lemon juice
  • 3 tablespoons butter
  • 1 pastry shell (9 inches), baked
  • MERINGUE:
  • 1 tablespoon cornstarch
  • 1/3 cup cold water
  • 3 egg whites
  • 1 teaspoon vanilla extract
  • Dash salt
  • 6 tablespoons sugar

Directions

  1. Preheat oven to 325°. In a saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in a small amount of hot filling into egg yolks. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
  2. Remove from the heat. Add lemon juice and butter; stir until butter is melted and mixture is blended. Pour hot filling into pastry shell.
  3. In a saucepan, combine cornstarch and water until smooth. Cook and stir over medium-low heat until mixture is thickened, about 2 minutes. Remove from the heat. In a bowl, beat egg whites, vanilla and salt until foamy. Gradually beat in sugar, 1 tablespoon at a time, on medium speed until soft peaks form and sugar is dissolved. Gradually beat in cornstarch mixture, 1 tablespoon at a time, on high until stiff peaks form.
  4. Spread evenly over hot filling, sealing edges to crust. Bake 18-20 minutes or until meringue is golden. Cool on a wire rack for 1 hour. Refrigerate pie for at least 3 hours before serving. Refrigerate leftovers.

Nutrition Facts

1 piece: 376 calories, 13g fat (6g saturated fat), 96mg cholesterol, 186mg sodium, 62g carbohydrate (42g sugars, 0 fiber), 4g protein.

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