Lemon Meringue Pie

Name: Lemon Meringue Pie
Prep time: 25 min
Cook time: 25 min
Yield: 8
Cuisine: Deep South,
Ingredients: 1 cup sugar; 1/4 cup cornstarch; 1 1/2 cups cold water; 3 egg yolks, lightly beaten; 1/4 cup lemon juice; 1 tbsp butter; 1/2 tsp McCormick® Pure Lemon Extract; 1 baked pie crust (9-inch); 1/3 cup sugar; 1/2 tsp McCormick® Cream of Tartar; 3 egg whites; 1/4 tsp McCormick® Pure Lemon Extract

Classic lemon meringue pie gets a flavor boost with the addition of lemon extract in the filling and the meringue topping. This lemon pie recipe creates the perfect balance of tart and sweet, thanks to McCormick® Pure Lemon Extract. Next time you’re in the mood for... Read More Read Less

25m

PREP TIME

25m

COOK TIME

321

CALORIES

12

INGREDIENTS

Servings: 8

Ingredients

Pie
1 cup sugar
1/4 cup cornstarch
1 1/2 cups cold water
3 egg yolks, lightly beaten
1/4 cup lemon juice
1 tablespoon butter
1/2 teaspoon McCormick® Pure Lemon Extract
1 baked pie crust (9-inch)
Meringue Topping
1/3 cup sugar
1/2 teaspoon McCormick® Cream Of Tartar
3 egg whites
1/4 teaspoon McCormick® Pure Lemon Extract

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 350°F. Mix sugar and cornstarch in medium saucepan. Gradually stir in water until smooth. Stir in egg yolks. Stirring constantly, bring to boil on medium heat; boil 1 minute. Remove from heat. Stir in lemon juice, butter and extract. Pour hot filling into baked pie crust.
2 For the Meringue Topping, mix sugar and cream of tartar. Beat egg whites in medium bowl with electric mixer on high speed until foamy. Gradually add sugar mixture and extract, beating until stiff peaks form. Spread meringue evenly over hot filling, sealing to edges of crust.
3 Bake 15 to 20 minutes or until meringue is golden. Cool completely on wire rack. Store in refrigerator.