Betty Crocker Lemon Meringue Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
9" frozen pie crust (as calculated) or crust from recipe of your choiceFilling3 egg yolks1 1/2 cups sugar1/3 cup plus 1 tablespoon cornstarch1 1/2 cups water3 tablespoons butter or margarine2 teaspoons grated lemon peel1/2 cup lemon juice2 drops yellow food color, if desiredMeringue3 egg whites1/4 teaspoon cream of tartar6 tablespoons sugar1/2 teaspoon vanilla
Bake pie crust as directed before beginning filling.
Preheat oven to 400°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, and lemon juice. Pour into pie crust.
In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.
Number of Servings: 8
Recipe submitted by SparkPeople user ALTERIDEM.
Preheat oven to 400°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, and lemon juice. Pour into pie crust.
In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.
Number of Servings: 8
Recipe submitted by SparkPeople user ALTERIDEM.
Nutritional Info Amount Per Serving
- Calories: 356.1
- Total Fat: 11.2 g
- Cholesterol: 88.5 mg
- Sodium: 130.0 mg
- Total Carbs: 62.0 g
- Dietary Fiber: 0.3 g
- Protein: 3.3 g
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