lemon meringue pie
I love lemon any way you fix it and this is my favorite Lemon Meringue Pie.
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yield
4 serving(s)
prep time
30 Min
cook time
30 Min
method
Stove Top
Ingredients For lemon meringue pie
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1deep dish pie mix/or frozen shell
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1 1/2 csugar
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3 Tbspcornstarch
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3 Tbspall purpose flour
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dash salt
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1 1/2 cwater
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3eggs, separated
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2 Tbspbutter or margarine (i use country crock)
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1/2 tspfinely shredded lemon peel
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1/3 clemon juice
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1/2 tspvanilla extract or flavoring
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1/4 tspcream of tartar
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6 Tbspsugar
How To Make lemon meringue pie
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1Thaw pie crust (if using frozen) 10 minutes. Prick bottom and sides thoroughly with fork. Bake in 400 degree oven for 10 minutes or until nicely brown.
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2In medium saucepan, combine the 1 1/2 C sugar, cornstarch, flood and salt. Gradually stir in water. Cook & Stir over medium heat until thickened and bubbly (it thickens fast and may tend to stick to pan so don't leave it). Reduce heat & Cook 2 minutes more. Remove from heat. Beat eggs yolks slightly. Stir about 1 cup of the hot mixture into the beaten yolks. Return mixture to saucepan & Cook & stir 2 minutes more. Remove from heat.
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3Stir in butter or margarine & lemon peel. Gradually stir in lemon juice mixing well. Pour into baked pie crust. Spread Meringue on top of hot filling, sealing to edges of pastry. Bake in 350 oven for 12 to 15 minutes. Cool & Chill.
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4MERINGUE: In mixer bowl beat egg whites, vanilla & cream of tartar till soft peaks form (tips curl over). Gradually add 6 Tablespoons sugar, beating to stiff peaks.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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