Lemon-Berry Meringue Pie

Recipe by Chef #515775
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 6-8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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!
Advertisement