Lemon Meringue Pie
Experience the heavenly combination of tangy lemon custard and fluffy meringue atop a buttery flaky crust with our delectable Lemon Meringue Pie recipe. The smooth and velvety lemon filling provides a burst of citrusy goodness perfectly complemented by the light and airy meringue that crowns the pie. Treat yourself to a slice of this classic dessert and let the vibrant flavors transport you to dessert bliss.
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.