Lemon-Berry Meringue Pie
- Ready In:
- 45mins
- Ingredients:
- 12
- Yields:
-
1 pie
- Serves:
- 6-8
ingredients
- 1 ready-made pie crust, pre-cooked
- 236.59 ml sugar
- 29.58 ml all-purpose flour
- 44.37 ml cornstarch
- 1.23 ml salt
- 354.88 ml water
- 2 lemons, juice and zest of
- 29.58 ml butter
- 3 egg yolks
- 226.79 g bag frozen berries, frozen any kind, reserve liquid when thawing
- 4 egg whites
- 88.74 ml white sugar
directions
- Prehest oven to 350, prebake the crust following package directions.
- in a medium saucepan, add water and lemon zest and juice. In a seperate bowl combine flour, cornstarch, salt and sugar. Slowly stir flour mixture into warming lemon water. Cook over medium-high heat, stirring until it reaches a boil. Stir in butter. In 2 small bowls, seperate eggs. Whisk egg yolks, and add 1/2 of lemon sugar mixture to bowl and whisk. Add back the eggs into the sugar mixture. Stir constantly and bring to a boil until it thickens.
- Spread thawed berries on the bottom of the cooked pie shell. Pour lemon filling over berries. Swirl reserved berry liquid onto the top of lemon filling, use a knife to cut swirls.
- In a large glass or metal blow, whip egg whites and 1 teaspoons reserved berry liquid, until foamy. Slowly add sugar and whip until stiff peaks form. Spread meringue over pie, sealing the adges at the crust.
- Place on a cookie sheet and bake 17-20 minutes. Cool for 1 hour on a wire rack and then cool for at least 1 hour in the fridge.
- ***Can be made and is great without meringue topping.add cool whip instead!
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RECIPE SUBMITTED BY
I'm engaged to be married next year and love to cook-wish I had a bigger kitchen to handle it all, but all in all.