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easiest lemon meringue pie

(2 ratings)
mzglorybe avatar
Recipe by
Gloria Bernal
@mzglorybe
Murrieta, CA

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.

►
(2 ratings)
yield 8 serving(s)
prep time 15 Min
cook time 35 Min
method Stove Top

Ingredients For easiest lemon meringue pie

  • 1-1/4 c
    sugar
  • 5-1/2 Tbsp
    corn starch
  • 1/8 tsp
    salt
  • 4 lg
    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 lg
    egg whites
  • 1/4 tsp
    cream of tartar
  • 1/2 c
    sugar
  • 2 tsp
    corn starch

How To Make easiest lemon meringue pie

  • 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.
  • 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.
  • 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.
  • 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! 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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