Recipes and Cooking Strawberry Meringue Pie 3.8 (19) Add your rating & review The berries practically tumble out of this sweet, lemony meringue dessert. Fresh mint adds a colorful touch to the pie recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 1, 2009 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Bake Time: 10 mins Stand Time: 30 mins Bake Time: 35 mins Chill Time: 30 mins Total Time: 2 hrs 30 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.) 3 egg whites ½ teaspoon vanilla ¼ teaspoon cream of tartar ½ cup sugar 7 tablespoon lemon curd 5 cup fresh strawberries (halve large berries) Snipped fresh mint Directions 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. 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. Rate it Print Nutrition Facts (per serving) 262 Calories 8g Fat 46g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 262 % Daily Value * Total Fat 8g 10% Saturated Fat 3g 15% Cholesterol 16mg 5% Sodium 143mg 6% Total Carbohydrate 46g 17% Total Sugars 29g Protein 2g Vitamin C 52.6mg 263% Calcium 20.2mg 2% Iron 0.5mg 3% Potassium 181mg 4% Folate, total 24.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.