RECIPES › Lemon Meringue Pie

Lemon Meringue Pie

Name: Lemon Meringue Pie
Prep time: 25 min
Total time: 1 h
Yield: 1 pie or 16 bars
Ingredients: Lemon 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; --------------------; Meringue:; 3 Egg Whites; 1/4 Tsp Cream of Tartar; 1/4 Cup Sugar

A Lemon Meringue Pie in a glass pie dish.

PREP

25 min

TOTAL TIME

1 hr 5 min

SERVINGS

1 pie or 16 bars

Lemon 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

--------------------

Meringue:

3 Egg Whites

1/4 Tsp Cream of Tartar

1/4 Cup Sugar

STEP 1

Preheat oven to 350°F. Lightly greased 9-inch pie pan or 8x8x2-inch pan.

STEP 2

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.

STEP 3

Bake 26-28 minutes or until center does not jiggle when shaken and top begins to brown.

STEP 4

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.

Made with Our

Meyer Lemon Bar

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