Almost Homemade – Lemon Meringue Pie

Lemon Meringue Pie seems to say summer because of Lemon Meringue’s yellow sunshine color and white cloud meringue. Lemon Meringue is easy to love.

Here’s a lemon meringue pie recipe which is quick and easy.  Starting with a lemon bar mix simplifies the recipe and gives it the lemon flavor, while eggs and sugar make the lemon meringue pie taste rich and fresh.

Ingredients

Lemon Pie

• 1 18 – 19.5 oz package Lemon Bar Mix with lemon filling mix and crust
• 1/3 cup water
• 3 whole eggs

Meringue

• 1/4 cup sugar
• 1/4 teaspoon cream of tartar
• 3 egg whites

Recipe Directions

• Preheat the oven to 350°F.

Lemon Pie directions

• Press complete pouch of crust mix firmly into bottom and sides of a lightly greased 9-inch pie or tart pan or 8×8-inch square pan.
• Bake 8 minutes, until crust is light brown.
• In a medium mixing bowl, whisk full pouch lemon filling mix, water, and eggs together until thoroughly mixed.
• Pour over warm crust.
• Bake 22-26 additional minutes or until center does not jiggle when shaken and top begins to brown.

Meringue Directions

• With an electric mixer whip cream of tartar  and egg whites on medium until froth appears.
• Then, gradually add sugar, about a teaspoon, at a time while continuing whipping at high speed, until stiff glossy peaks start to form –be careful not overbeat your meringue.
• Spread over the baked pie. Be sure to carefully seal meringue to edge of the pie crust. If desired, use the back of a spoon to make swirls and peaks in  the meringue.
• Return new topped pie to the oven
• bake the pie an additional 10-15 minutes until light golden brown.
• Remove from oven and cool on a rack, until the pie reaches room temperature
• Slice, plate and serve.

Servings

•        Makes 1 pie or 6 to 8 slice