Dessertscountryliving4.5
Meyer Lemon Meringue Pie
A picnic without lemon meringue pie is no picnic at all. Your family will love this easy and simple recipe.
👥 8 Servings⏱️ Prep & Cook: 4h 35m⏳ Prep: 35 min🔥 Cook: 4h👤 Marian Cooper Cairns📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●saucepan
- ●whisk
📝 Preparation Steps
1
Preheat oven to 400°F. Unroll 1 pie crust and lightly brush with water. Top with remaining pie crust and roll to a 12-inch circle. Transfer to a 9-inch deep-dish pie plate, fold edges under, and crimp. Prick bottom with fork. Line piecrust with parchment paper; fill with dried beans or pie weights. Bake until edges are set, 13 to ⏱️ 15 minutes. Remove weights and parchment paper, and bake until golden brown, 8 to ⏱️ 10 minutes. Cool completely.
2
Whisk together 1 cup sugar and cornstarch in a medium saucepan. Whisk in whole eggs, egg yolks, and lemon juice. Cook over medium heat, whisking constantly, until thickened and bubbling, 7 to ⏱️ 9 minutes. Remove from heat. Stir in lemon zest and butter until melted and smooth. Transfer to crust and smooth top.
large eggs, plus 4 large egg yolks and 3 large egg whites2
3
Beat egg whites and salt on medium speed with an electric mixer until foamy, 1 to ⏱️ 2 minutes. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form, 1 to ⏱️ 2 minutes. Beat in vanilla. Beat in marshmallow creme, in four batches, until smooth, about ⏱️ 1 minute. Spread over pie.
4
Bake until meringue is lightly browned, 7 to ⏱️ 9 minutes. Cool completely on a wire rack. Chill, if desired.
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