Lemon Meringue Pie
For the pie:
1 9-inch pie crust, baked as directed, cooled2 2.9 oz boxes lemon flavor cook and serve pudding
1 c sugar
1/2 c lemon juice
zest of 2 lemons
4 egg yolks
4 c water
- Stir the pudding mix, sugar, water, lemon juice, lemon zest and egg yolks in sauce pan over medium heat.
- Bring to a full boil, stirring constantly.
- Cool completely, stirring twice (to remove film that is on top of pudding mix).
- Pour into pie crust.
For the meringue:
6 egg whites2 tbsp corn starch
4 tbsp cold water
1 c boiling water
3/4 c sugar
2 tsp vanilla
pinch of salt
- Preheat oven to 350 degrees.
- Blend corn starch and cold water in sauce pan.
- Add boiling water and then cook on medium heat until clear and thick, stirring constantly.
- Let stand until completely cold.
- With stand mixer, on high speed, beat egg whites until foamy.
- Gradually add sugar.
- Beat until stiff, but not dry.
- Turn to low speed and add vanilla and salt.
- Gradually beat in corn starch and water mixture.
- Turn stand mixer to high again and beat well.
- Spread meringue over pie.
- Bake for 10 minutes or until edges are golden brown.
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