Pies

Lemon Meringue Pie

lemon-meringue-pie

Cook Time: 30 Min

Yield: 8 Servings

lemon-meringue-pie

Ingredients

  • CRUST
  • Single crust
  • FILLING
  • 1 C. sugar
  • 1/3 C. Clabber Girl® Corn Starch
  • 1/8 tsp. salt
  • 1 1/2 C. cold water
  • 1 large egg yolk
  • 1/3 C. lemon juice
  • 1 tsp. grated lemon peel
  • MERINGUE
  • 3 large egg whites
  • 1/8 tsp. salt
  • 1/4 C. sugar
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract

Directions

  1. HEAT oven to 425ºF. Prepare single pie crust according to recipe directions, using a 9-inch pie plate. Cool.
  2. REDUCE oven temperature to 350°F.
  3. COMBINE sugar, cornstarch and salt in medium saucepan. Gradually stir in water until mixture is well blended. Cook and stir over medium-high heat until mixture comes to a boil. Reduce heat to low. Cook and stir 3 minutes. Remove from heat.
  4. STIR small amount of hot mixture into egg yolk in small bowl. Return mixture to saucepan. Cook and stir 1 minute. Remove from heat. Stir in lemon juice and lemon peel.
  5. BEAT egg whites and salt in small bowl until frothy. Gradually add sugar, beating well after each addition. Beat until stiff, but not dry. Beat in vanilla.
  6. SPOON filling into baked pie shell. Spread meringue over filling, sealing meringue to edge of pie shell.
  7. BAKE at 350ºF for 15 minutes or until golden brown. Cool completely on rack. Cut with sharp knife dipped into hot water.

Lemon Meringue Pie

lemon-meringue-pie

Cook Time: 30 Min

Yield: 8 Servings

Ingredients

  • CRUST
  • Single crust
  • FILLING
  • 1 C. sugar
  • 1/3 C. Clabber Girl® Corn Starch
  • 1/8 tsp. salt
  • 1 1/2 C. cold water
  • 1 large egg yolk
  • 1/3 C. lemon juice
  • 1 tsp. grated lemon peel
  • MERINGUE
  • 3 large egg whites
  • 1/8 tsp. salt
  • 1/4 C. sugar
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract

Directions

  1. HEAT oven to 425ºF. Prepare single pie crust according to recipe directions, using a 9-inch pie plate. Cool.
  2. REDUCE oven temperature to 350°F.
  3. COMBINE sugar, cornstarch and salt in medium saucepan. Gradually stir in water until mixture is well blended. Cook and stir over medium-high heat until mixture comes to a boil. Reduce heat to low. Cook and stir 3 minutes. Remove from heat.
  4. STIR small amount of hot mixture into egg yolk in small bowl. Return mixture to saucepan. Cook and stir 1 minute. Remove from heat. Stir in lemon juice and lemon peel.
  5. BEAT egg whites and salt in small bowl until frothy. Gradually add sugar, beating well after each addition. Beat until stiff, but not dry. Beat in vanilla.
  6. SPOON filling into baked pie shell. Spread meringue over filling, sealing meringue to edge of pie shell.
  7. BAKE at 350ºF for 15 minutes or until golden brown. Cool completely on rack. Cut with sharp knife dipped into hot water.

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