Recipes: Pies

Lemon Meringue Pie

(One 9" Pie)

Crust

Filling

  • 2 whole eggs
  • 4 egg yolks
  • 1-1/2 cups sugar
  • 1/4 cup conrstarch
  • 1/8 tsp. salt
  • 1 cup fresh lemon juice
  • 1/4 cup water
  • 2 Tbsp. butter

Meringue

  • 1/2 cup sugar
  • 1 Tbsp. plus 1 tsp. cornstarch
  • 1/2 cup cold water
  • 4 egg whites, room temperature
  • 1/8 tsp. salt

Preheat oven to 425°F.

Prepare pie crust as directed on package for a one crust pie.  Bake 12 – 15 minutes.  Let cool.  For filling, whisk together eggs, egg yolks and sugar until light yellow.  Add cornstarch and salt.  Stir in lemon juice, water and butter.  Transfer mixture to a non-aluminum saucepan.  Stir constantly over medium until mixture is thick and starts to bubble.  Boil for 1 minute.  Spread evenly into pie crust.  Cover with plastic wrap placed directly on top of filling.  Refrigerate for 2 – 3 hours.

Preheat oven to 350°.

For meringue, whisk together sugar and cornstarch in a small saucepan. Add water and bring to a boil on high, whisking constantly.  Boil 1 minute, whisking constantly.  Transfer mixture to a small measuring cup.  In a separate bowl, beat egg whites on high just until foamy.  Add salt and beat until soft peaks form.  With mixer running, pour in cornstarch mixture in a fine stream.  Continue beating until stiff peaks form.  Spread meringue over pie filling, making sure mixture touches edge of crust.  Bake 13 – 15 minutes or until meringue is lightly browned.  Cool completely.