Rating: 4 stars
19 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 3
  • 19 Ratings

The berries practically tumble out of this sweet, lemony meringue dessert. Fresh mint adds a colorful touch to the pie recipe.

Source: Better Homes and Gardens

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Recipe Summary

bake:
10 mins
stand:
30 mins
bake:
35 mins
chill:
30 mins
total:
2 hrs 30 mins
prep:
45 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Let unbaked crust stand at room temperature according to package directions. Heat oven to 450 degrees F. Unroll and line 9-inch pie plate with crust; flute edge, if desired. Prick bottom and sides of crust with fork. Bake 10 to 12 minutes or until golden brown. Remove from oven; cool on rack. Reduce oven temperature to 300 degrees F.

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  • Meanwhile, for meringue layer, in large mixing bowl let egg whites stand at room temperature 30 minutes. Add vanilla and cream of tartar. Beat on medium until soft peaks form. Gradually add sugar. Beat on high until stiff peaks form and sugar is almost dissolved. Spread in baked piecrust, building up meringue along edges. Bake 35 minutes. Cool on rack. Meringue will fall slightly.

  • In large bowl microcook lemon curd on 50 percent power (medium) 15 to 20 seconds. Spread 4 tablespoons warm curd on meringue. Add berries to remaining lemon curd; lightly stir to coat. Spoon into pie shell. Refrigerate 30 to 60 minutes. To serve, top with fresh mint. Cut with serrated knife. Makes 8 servings.

Nutrition Facts

262 calories; fat 8g; cholesterol 16mg; saturated fat 3g; carbohydrates 46g; insoluble fiber 4g; sugars 29g; protein 2g; vitamin c 52.6mg; riboflavin 0.1mg; niacin equivalents 0.4mg; folate 24.2mcg; sodium 143mg; potassium 181mg; calcium 20.2mg; iron 0.5mg.
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