The sweet tang of homemade lemon meringue pie is irresistible. This recipe has a delightful citrus filling with mounds of fluffy & toasted meringue. To make this no- fail dessert even simpler, use a store- bought frozen pie crust. Create this decadent pie with a few easy steps. Smart Recipes, American,European Recipes, Eggs,Dairy Recipes, Recipes Eggs,Dairy American,European Meyer Lemon Meringue Pie Meyer Lemon Meringue Pie Recipe | PT1H Serves 8 Ingredients: 1 Frozen Pie Shell 1 Cup Marshmallow Cream 1.25 Cups Granulated Sugar 1 Tablespoon Cornstarch 2 Large Eggs 4 Large Eggs 3 Large Egg Whites 3 Large Meyer Lemons 6 Tablespoons Cold Unsalted Butter 0.125 Teaspoon Salt 0.5 Teaspoon Vanilla Extract Preheat the oven to 375 degrees. Allow frozen crust to set for 15 minutes. Use a fork to prick holes in the bottom of the crust and line it with aluminum foil. Add dry beans or pie weights and bake crust for 12 to 15 minutes. Allow to cool. Preheat the oven to 400 degrees. Meanwhile, in a medium saucepan over medium-high heat, add cornstarch and 1 cup of sugar and whisk until blended. Add whole eggs, egg yolks and lemon juice and cook about 7 to 9 minutes, until thickened. Whisk continually. Remove the saucepan from heat and add butter and lemon zest. Whisk until the butter is melted and the mixture is smooth. Pour into crust and smooth with a spatula. In a stand mixer on medium speed, add egg whites and salt. Beat 1 to 2 minutes, until mixture is foamy. Add remaining sugar gradually and beat another 1 to 2 minutes, until stiff peaks form. Add marshmallow cream gradually and beat until smooth, about 1 minute. Spread meringue on top of the pie. Bake for 7-9 minutes, until the meringue tips are golden brown.

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