Lemon Meringue Pie Filling (Microwave)
- Ready In:
- 6mins
- Ingredients:
- 9
- Yields:
-
1 (9-inch) pie
ingredients
- 1 cup sugar
- 1⁄4 cup cornstarch
- 1 pinch salt
- 4 large egg yolks
- 2 cups half-and-half cream (or use full-fat milk)
- 1⁄3 cup fresh lemon juice
- 3 drops yellow food coloring (optional)
- 3 tablespoons butter
- 1 teaspoon grated lemon rind (optional)
directions
- In an 8-cup Pyrex measuring cup mix the sugar, cornstarch and salt; add in the egg yolks, half and half cream, lemon juice and food colouring (if using) whisk until blended.
- Place in the microwave and cook on HIGH for about 5-6 minutes or until the mixture is thickened (removing and whisking every other minute to make certain that the mixture is completely mixed and smooth).
- Add in the butter and lemon rind; mix until the butter is melted.
- Pour into a baked and cooled 9-inch pie shell.
- Cover with plastic wrap directly on top of the filling and chill until cooled.
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Reviews
-
GOOD technique in the microwave. Instructions -#3 have vanilla listed instead of lemon juice or missing vanilla in initial ingredients--confusing. No mention made of using egg whites for the meringue or as a chiffon mixture into the filling. Water or evaporated milk can be substituted for milk intolerant persons.
Tweaks
-
GOOD technique in the microwave. Instructions -#3 have vanilla listed instead of lemon juice or missing vanilla in initial ingredients--confusing. No mention made of using egg whites for the meringue or as a chiffon mixture into the filling. Water or evaporated milk can be substituted for milk intolerant persons.