Best Easiest Lemon Meringue Pie Recipes

Easiest Lemon Meringue Pie image

Provided by Gloria Bernal

Time 50m

Number Of Ingredients 14

1-1/4 c sugar
5-1/2 Tbsp corn starch
1/8 tsp salt
4 large egg yolks
1/2 c lemon juice (i use fresh squeezed)
1/2 c cold water
1/2 c hot water
1 Tbsp butter
1 Tbsp lemon zest
ABOVE IS THE FILLING RECIPE (USE A PREBAKED PIE SHELL) FOR MERINGUE:
4 large egg whites
1/4 tsp cream of tartar
1/2 c sugar
2 tsp corn starch

Steps:

1. Combine sugar, corn starch, & salt in medium saucepan. Stir well. Whisk egg yolks with lemon juice & cold water. When blended add the hot water, butter and zest. Combine with the dry ingredients in the saucepan.
2. Using a spatula, cook over medium heat until thick and bubbling, about 10 minutes. Taste for tartness. More lemon juice can be added at this point if desired. Pour into pre-baked pie-shell, set aside. Pre-heat oven to 335-F degrees while you make the fail-proof meringue.
3. Meringue: Combine sugar/corn starch in small cup. Set aside. In medium mixing bowl beat egg whites/cream of tartar on low speed until foamy. Start adding sugar/corn starch mixture slowly, speeding up mixer speed as whites stiffen. Beat at highest speed until stiff peaks form and mixture is glossy but not dry.
4. Spoon over filling in pie, smoothing out to the edges of the plate. Bake for 25 minutes or until golden brown. Let cool at room temp for 3 to 4 hours before refrigerating. For best results do not cover pie. Meringue will stay nice without weeping or sticking to the cutting knife.

Just the Best and Easiest Lemon Meringue Pie image

Provided by Marie

Categories Pie

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1 (3 ounce) box lemon pudding mix (Jello brand)
2/3 cup sugar
2 1/4 cups water
3 egg yolks
2 tablespoons lemon juice
2 tablespoons butter
3 egg whites
6 tablespoons sugar
1 baked 9-inch pie shell, cooled
use the cook and serve mix not instant pudding mix

Steps:

Combine pie filling mix, sugar and 1/4 cup of the water.
Blend in egg yolks and remaining water.
Cook and stir over medium heat until mixture comes to a full boil.
Remove from heat.
Blend in lemon juice and butter.
Cool 5 minutes, stirring twice.
Pour in pie shell.
For meringue, beat egg whites until foamy.
Gradually beat in 6 tablespoons sugar and beat until mixture forms stiff shiny peaks.
Spread meringue over pie filling being sure to seal to the edge of pie crust and bake at 425 degrees for 5 to 10 minutes, or until meringue is browned.
Cool a few hours before serving.