Lemon Meringue Pie appears to say hot temperatures, maybe as it’s as yellow as sun and has clouds of sweet meringue. Easy to like, it definitely was a real challenge to make till now. Here is a recipe that is fast and easy but still has that homemade flavor you covet.
Beginning with a lemon bar mix gives it a delightful citrus flavor, while eggs and sugar make it taste so fresh and rich. Serve the pie warm from the stove for oohs and ahs, or for simple Lemon Meringue Bars, simply make the recipe in an 8-inch square pan and serve chilled.
Lemon Meringue Pie
Lemon Pie:
1 package Krusteaz Lemon Bar Mix (1 pouch each lemon filling mix and complete crust)
3 whole eggs
1/3 cup water
Meringue:
3 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
Preheat the oven to 350°F.
For the Lemon Pie:
In a lightly greased 9 inch pie pan press the full pouch of complete crust firmly into the bottom. Bake it for 8 minutes. In a Mixing bowl mix together the lemon filling mix, water and eggs until it is well blended. Pour the filling into the curst and bake for 22 to 26 minutes or until the center of the pie does not jiggle when shaken and the top begins to brown.
For the Meringue:
With an electric mixer, mix the egg whites and the cream of tartar in a medium speed until it is frothy. Add the sugar gradually (1 tbsp at a time), when all sugar has been added mix it in high speed until stiff glossy peaks form. Spread the meringue over the baked pie and bake an additional 10-15 minutes or until it is lightly golden brown.