easiest lemon meringue pie

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

(2 RATINGS)

150 Pinches 1 Photo

Gloria Bernal

Murrieta, CA

Updated on Feb 22, 2013

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.

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Large image is a 9-inch pie. You can also make 4 individual pies if desired with this recipe. I use large custard ramekins for this, and raw, rolled pie-crust dough to fit each cup, then pre-bake the crust.

prep time 15 Min

cook time 35 Min

method Stove Top

yield 8 serving(s)

Ingredients

1-1/4 cup sugar
5-1/2 tablespoons corn starch
1/8 teaspoon salt
4 large egg yolks
1/2 cup lemon juice (i use fresh squeezed)
1/2 cup cold water
1/2 cup hot water
1 tablespoon butter
1 tablespoon lemon zest
ABOVE IS THE FILLING RECIPE (USE A PREBAKED PIE SHELL) FOR MERINGUE:
4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
2 teaspoons corn starch

How To Make easiest lemon meringue pie

Step 1

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.

Step 2

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.
Step 3

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.
Step 4

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.
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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