Lemon Meringue Pie

Prep Time: 60 min
Total Time: 5 hr 15 min
Servings: 8

Eggs separate most easily when they are cold, but the whites will whip best at room temperature. To take off the chill, set the bowl of whites into a larger pan filled with warm water.

Ingredients

Crust

  • 1/2 package Pillsbury™ refrigerated Pie Crusts, softened as directed on package

Filling

  • 1 1/4 cups (300 mL) sugar
  • 1/3 cup (75 mL) cornstarch
  • 1/2 tsp (2 mL) salt
  • 1 1/2 cups (375 mL) cold water
  • 3 egg yolks
  • 2 tbsp (25 mL) butter or margarine
  • 1 tbsp (15 mL) grated lemon peel
  • 1/2 cup (125 mL) fresh lemon juice

Meringue

  • 3 egg whites
  • 1/4 tsp (1 mL) cream of tartar
  • 1/2 tsp (2 mL) vanilla
  • 1/4 cup (50 mL) sugar

Method

  1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  2. Meanwhile, in 2-quart saucepan, mix 1 1/4 cups sugar, the cornstarch and salt. Gradually stir in cold water until smooth. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat.
  3. In small bowl, beat egg yolks with fork. Stir about 1/4 cup of hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture. Cook over low heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly.
  4. Remove from heat. Stir in butter, lemon peel and lemon juice. Cool slightly, about 15 minutes. Pour into cooled baked shell.
  5. Reduce oven temperature to 350°F. In small deep bowl with electric mixer, beat egg whites, cream of tartar and vanilla on medium speed about 1 minute or until soft peaks form. On high speed, gradually beat in sugar 1 tablespoon at a time until stiff glossy peaks form and sugar is dissolved. Spoon meringue onto hot filling; spread to edge of crust to seal well and prevent shrinkage.
  6. Bake at 350°F 12 to 15 minutes or until meringue is light golden brown. Cool completely, about 1 hour. Refrigerate until filling is set, about 3 hours. Store in refrigerator.