NEW Lemon meringue pie

Total Time: 4 hr 50 min | Prep: 25 min | Cook: 25 min | Serves: 10 | Difficulty: Moderate


Frozen ready to bake pie crust – 5 oz

Sugar – ¾ cup(s), granulated

Cornstarch – ¼ cup(s)

Kosher salt – ¼ tsp

1% low fat milk – 1 cup

Water – 1 cup(s)

Egg yolk – 2 item(s), medium

Fresh lemon juice- ¼ cup(s)

Lemon zest – 1 Tbsp

Egg whites – 3 large

Powdered sugar (confectioner’s) – 1 Tbsp


  1. Preheat oven to temperature specified on pie crust package. Bake pie crust according to package directions; set aside to cool and then set oven temperature to 350°F (if not already at that temperature).
  2. Meanwhile, to make filling, combine granulated sugar, cornstarch and salt in a medium saucepan; set over medium heat. Whisk in milk and water, stirring constantly so lumps dissolve completely; cook, stirring constantly, scraping down mixture from sides and bottom of pot, until mixture thickens, about 7 minutes. Remove from heat and slowly whisk in egg yolks; stirring continuously while doing so. This movement distributes the heat and prevents the yolks from “scrambling.” Set pan back over heat and bring to a boil for 1 minute. Remove from heat and slowly whisk in lemon juice and lemon zest; pour into baked pie crust.
  3. Next, to make meringue, whip egg whites with powdered sugar in a medium bowl until stiff peaks form; spoon onto pie, making sure to spread it out so that meringue mixture touches all the way to crust edges. Bake until top of meringue becomes golden, rotating halfway through cooking, about 10 minutes. Cool completely at room temperature (about 2 hours) and then place in refrigerator to chill (at least 2 hours more). Slice into 8 pieces and serve.
  4. Yields 1 piece per serving.

Serving: 8

WW point: 6

By Hardy

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