Easy and Meringue in the same sentence? You betcha!
In our house, pies aren’t just for holidays. That’s why we run. And right now we are running a lot.
This recipe comes from my mother in law, Gail. She found it in the recipe book for her very first microwave over forty years ago and perfected it with some modifications. Microwave, you say? Yes, most of it is done in the microwave. This also means it’s RV friendly as well!
It all starts with the crust. Click here for my foolproof crust recipe: http://mandmhittheroad.com/2017/12/06/pies-pies-pies-and-crust/.
You’ll cook the crust in a 450 degree oven for 8 minutes or until it’s opaque. Let it cool completely.
While the crust is cooling you can get started on the filling. Begin by combining the sugar, water and butter. Heat in microwave about three minutes until the sugar dissolves then stir. Since microwaves are much stronger now than they used to be, your time may be shorter. I heat in one-minute increments, stirring at each minute.
While that is cooking, I zest and juice the lemons.
Next, mix the cornstarch and water. Stir this into the butter/sugar mixture. Heat in the microwave for another two minutes, stirring every 30 seconds. It will start to thicken. Stir in the lemon juice and lemon zest.
Beat the egg yolks with milk and slowly stir into the cornstarch mixture. Heat in the microwave for about two-and-a-half minutes, stirring every 30 seconds.
Cool then pour into pie shell.
Now it’s time for the meringue. I have to admit, making meringue scared me at first. I had no idea it was so darn easy.
Beat the egg whites, vanilla and cream of tartar on medium speed about one minute or until soft peaks form.
Gradually add the sugar, one tablespoon at a time and beat on high for four minutes until you get stiff peaks. Don’t rush it here as I did my first time. Make sure those peaks stand good and firm.
Spread over cooled crust making sure to seal the edges of the pastry. You could get real fancy and pipe the meringue as well. I need to give that a try.
Bake at 350 for 15 minutes until the meringue is a pretty golden color.
Easy Lemon Meringue Pie
- 1 cup sugar
- 1 1/4 cups water
- 1 tablespoon butter
- 1/4 cup cornstarch
- 3 tablespoons cold water
- 6 tablespoons lemon juice
- 1 teaspoon lemon zest
- 3 egg yolks
- 2 tablespoons milk
- Baked pie crust
- Combine sugar, water and butter. Heat about three minutes in microwave until dissolves. Stir.
- Mix cornstarch with cold water. Stir into butter/sugar mixture. Return to microwave for about two minutes, stirring every 30 seconds. Stir in lemon juice and lemon zest.
- Beat egg yolks with milk. Slowly stir into cornstarch mixture. Heat in microwave for about 2 1/2 minutes, stirring every 30 seconds. Cool then pour into pie crust.
For Meringue:
- 4 egg whites
- 1 teaspoon vanilla
- 1/2 teaspoon cream of tartar
- 1/2 cup sugar
- Beat the first three ingredients on medium speed about one minute or until soft peaks form.
- Gradually add sugar one tablespoon at a time. Beat on high for four minutes or until stiff peaks form.
- Spread or pipe over cooled pie filling, sealing the edges of the pastry.
- Bake at 350 for 15 minutes.