Lemon Meringue Pie

By Cindy

Ingredients

• Crust:
• 1 box Pillsbury refrigerated pie crusts, softened as directed on box
• Filling:
• 1-1/4 c. sugar
• 1/3 c. cornstarch
• 1/2 tsp. salt
• 1-1/2 c. cold water
• 3 egg yolks (save whites for meringue below)
• 2 Tbsp. butter
• 1 Tbsp. grated lemon peel
• 1/2 c. fresh lemon juice
• Meringue:
• 3 egg whites
• 1/4 tsp. cream of tartar
• 1/2 tsp. vanilla
• 1/4 c. sugar

Preparation

Step 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.

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.

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.


Remove from heat. Stir in butter, lemon peel and lemon juice. Cool slightly, about 15 minutes. Pour into cooled baked shell.

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.

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.