• 23 Ratings

This refreshing Lemon Meringue Pie recipe has the perfect mix of rich filling and light-as-air topping. While we especially love serving this in spring, there's no wrong time to share lemon dessert recipes as tasty as this pie!

Source: Better Homes and Gardens
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Fluffy Lemon Meringue Pie

Ingredients

Ingredient Checklist

Directions

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  • Prepare Baked Pastry Shell; set aside. Separate egg yolks from whites. Set aside yolks for filling and whites for Five Egg White Meringue.

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  • Preheat oven to 325 degrees F. For filling, in a medium saucepan stir together sugar and cornstarch. Stir in lemon peel (if desired), the water, and lemon juice. Cook and stir over medium heat until thickened and bubbly. Remove from heat.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Lightly beat egg yolks with a fork. Gradually stir half of the hot lemon mixture into the yolks. Return egg yolk mixture to saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in butter pieces until melted. Cover filling and keep warm.

Instructions Checklist
  • Prepare Five Egg White Meringue. Pour warm filling into Baked Pastry Shell. Immediately spread meringue over filling; seal to edge of pastry. Using the back of a spoon, add high peaks to the meringue. Bake in the preheated oven for 30 minutes. Cool on a wire rack for 1 hour. Chill for 5 to 6 hours before serving; cover for longer storage. Makes 8 slices.

Nutrition Facts (Fluffy Lemon Meringue Pie)

623 calories; 23 g total fat; 11 g saturated fat; 3 g polyunsaturated fat; 7 g monounsaturated fat; 167 mg cholesterol; 283 mg sodium. 136 mg potassium; 101 g carbohydrates; 1 g fiber; 76 g sugar; 7 g protein; 1 g trans fatty acid; 534 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 65 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 1 mg iron;

Five-Egg White Meringue

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Allow egg whites to stand at room temperature for 30 minutes. In a mixing bowl combine whites, vanilla, and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed about 6 minutes or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves (rub a small amount between two fingers; it should feel completely smooth). Immediately spread meringue over hot pie filling, sealing to edge of pastry. Bake as directed in recipe.

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Reviews

23 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 6