lemon meringue pie
I love lemon any way you fix it and this is my favorite Lemon Meringue Pie.
prep time
30 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 - deep dish pie mix/or frozen shell
- 1 1/2 cups sugar
- 3 tablespoons cornstarch
- 3 tablespoons all purpose flour
- - dash salt
- 1 1/2 cups water
- 3 - eggs, separated
- 2 tablespoons butter or margarine (i use country crock)
- 1/2 teaspoon finely shredded lemon peel
- 1/3 cup lemon juice
- 1/2 teaspoon vanilla extract or flavoring
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
How To Make lemon meringue pie
-
Step 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.
-
Step 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.
-
Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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