Lemon Meringue Pie
1 package Krusteaz Meyer Lemon Bar Mix (1 pouch each Meyer lemon filling mix and complete crust)
3 whole eggs
1/3 cup water
3 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
- // Preheat oven to 350°F. Lightly greased 9-inch pie pan or 8x8x2-inch pan.
- // For Lemon Pie: Press full pouch of complete crust firmly into bottom of pan. Bake 8 minutes (crust will be pale). In medium bowl, stir full pouch Meyer lemon filling mix, water and whole eggs together using a whisk until well blended. Pour filling mixture over hot crust.
- // Bake 26-28 minutes or until center does not jiggle when shaken and top begins to brown.
- // For Meringue: Using an electric mixer, beat egg whites and cream of tartar on medium speed until frothy. Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff glossy peaks form. Spread meringue over baked lemon pie. Return to oven and bake an additional 10-15 minutes or until meringue is light golden brown. Serve pie warm, or chill if served as a bar.
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