Easiest Lemon Meringue Pie

Name: Easiest Lemon Meringue Pie
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: 1-1/4 c sugar; 5-1/2 Tbsp corn starch; 1/8 tsp salt; 4 large egg yolks; 1/2 c lemon juice (i use fresh squeezed); 1/2 c cold water; 1/2 c hot water; 1 Tbsp butter; 1 Tbsp lemon zest; ABOVE IS THE FILLING RECIPE (USE A PREBAKED PIE SHELL) FOR MERINGUE:; 4 large egg whites; 1/4 tsp cream of tartar; 1/2 c sugar; 2 tsp corn starch

By Gloria Bernal
@mzglorybe

One-step filling is all made on top of the stove, everything in one pan.
This is our family's favorite recipe. Use a prepared pie-crust or look up my "pat-in-the-pan" recipe here at JAP. It is easy and fail-proof. No rolling it out. Optional and even easier is using Cool Whip topping instead of making your meringue. The sweetness compliments the tart filling.

Rating:

★★★★★ 2 votes5

Comments:

1 Comment

Serves:

Prep:

15 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

1-1/4 c

sugar
5-1/2 Tbsp

corn starch
1/8 tsp

salt
4 large

egg yolks
1/2 c

lemon juice (i use fresh squeezed)
1/2 c

cold water
1/2 c

hot water
1 Tbsp

butter
1 Tbsp

lemon zest
ABOVE IS THE FILLING RECIPE (USE A PREBAKED PIE SHELL) FOR MERINGUE:
4 large

egg whites
1/4 tsp

cream of tartar
1/2 c

sugar
2 tsp

corn starch
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How to Make Easiest Lemon Meringue Pie

Step-by-Step

Combine sugar, corn starch, & salt in medium saucepan. Stir well. Whisk egg yolks with lemon juice & cold water. When blended add the hot water, butter and zest. Combine with the dry ingredients in the saucepan.
Using a spatula, cook over medium heat until thick and bubbling, about 10 minutes. Taste for tartness. More lemon juice can be added at this point if desired. Pour into pre-baked pie-shell, set aside. Pre-heat oven to 335-F degrees while you make the fail-proof meringue.
Meringue: Combine sugar/corn starch in small cup. Set aside. In medium mixing bowl beat egg whites/cream of tartar on low speed until foamy. Start adding sugar/corn starch mixture slowly, speeding up mixer speed as whites stiffen. Beat at highest speed until stiff peaks form and mixture is glossy but not dry.
Spoon over filling in pie, smoothing out to the edges of the plate. Bake for 25 minutes or until golden brown. Let cool at room temp for 3 to 4 hours before refrigerating. For best results do not cover pie. Meringue will stay nice without weeping or sticking to the cutting knife.

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