Description
Lemon meringue pie consists of 3 steps, and steps 2 and 3 are probably the most difficult if you are not an experienced baker but don’t let that intimidate you!
Ingredients
Scale
Store Bought Pie Crust
Filling:
6 tablespoons sugar
2 tablespoon cornstarch
2/3 cup water
2 egg yolks
1 tablespoon butter
4 tablespoons lemon juice
4 teaspoon lemon zest
Meringue:
2 egg whites
1/4 teaspoon cream of tartar
2 tablespoons sugar
Instructions
- Preheat oven to 450. Bring pie crust to room temperature. Unroll pie crust and cut out enough pie crust to fit the pie dish. Place the crust in a greased 4” pie dish. Prick bottom with a fork, trim edge to 1”, and tuck overhang under itself, and crimp edges.
- Line crust with parchment and fill with dried beans or pie weights. Bake for 15 minutes and remove the pie crust. Take out the pie weight and parchment paper and place back in the oven for another 5 minutes or until the crust is golden brown.
- In a small saucepan over medium heat, combine sugar and cornstarch. Gradually stir in water. Cook, stirring constantly, until mixture comes to a boil.
- In a small bowl, beat egg yolks with a whisk. Spoon 2 to spoonfuls of sugar mixture into the beaten egg yolks. Slowly pour the egg yolks into the rest of the sugar and keep stirring.
- Add in butter, lemon juice, and zest, then pour filling into the cooled pie crust.
- Reduce oven to 350°. In a large bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar by the tablespoon until stiff peaks form.Spoon meringue onto hot filling and spread to the edge of crust.
- Bake until meringue is golden, 12 minutes. Cool completely, about 1 hour, then refrigerate until filling is set, 3 hours.
Notes
This recipe is not WW friendly and points are not listed.
Nutrition
- Calories: 770
- Sugar: 52g
- Fat: 30g
- Saturated Fat: 14g
- Carbohydrates: 115g
- Fiber: 1g
- Protein: 7g