Classic Lemon Meringue Pie Recipe


1 frozen pie crust4 large eggs2 tbsp. butter3 tbsp. lemon juice2 tsp. grated lemon zest3 drops yellow food coloring1 cup cold water2/3 cup plus 2 tbsp. sugar, divided1/4 cup cornstarch1/8 tsp. salt1/4 tsp. vanilla extract


Preheat oven to 425°F. Bake crust according to package directions.Separate eggs; discard egg whites. set aside. In saucepan, melt butter on low heat. Stir in juice, lemon zest and food coloring until blended; set aside.In saucepan, mix water, 2/3 cup sugar, cornstarch and salt. Cook on medium high heat until mixture begins to boil. Reduce to medium heat. Boil 1 minute; stirring frequently. Remove from heat.Stir 1/4 cup boiling sugar mixture into egg yolks; whisk until blended. Whisk egg yolk mixture into boiling sugar mixture. Cook 3 minutes on medium heat; stirring constantly. Remove from heat; stir in reserved lemon juice mixture until blended. Pour into pie crust.Beat egg whites until peaks form. Slowly beat in remaining 2 tablespoons sugar and vanilla until stiff peaks form. Spread meringue over filling.Bake 15 minutes. Chill over night.


Serves 8


Prep Time: 20 Minutes


Bake Time: 15 Minutes