I have a sort of… love-hate relationship with this recipe. Not this one in particular, mind you, but the recipe in general. See I absolutely LOVE a tart slice of Lemon Meringue Pie, it’s one of my favorites! However I was recently commissioned by a friend of my to make one of these pies. I made it TWICE and both times what I got was– well, Lemon Meringue soup would be the best way to describe it, I guess. I’m not sure what exactly I did or didn’t do wrong. It’ not BAD tho, it still tasted quite good, but it sure wasn’t what my friend wanted. In my ongoing search for a different, better, more stable recipe, I found this one over at Pillsbury that I just might try out. Hey 3rd time’s a charm, am I right? I’m sure you will have better luck with it, and I hope you DO, because this pie is fantastic!
Here is what you’ll need to make Classic Lemon Meringue Pie:
1 box Pillsbury™ refrigerated pie crusts, softened as directed on boxFilling
1 1/4 cups sugar
1/3 cup cornstarch
1/2 teaspoon salt
1 1/2 cups cold water
3 egg yolks
2 tablespoons butter or margarine
1 tablespoon grated lemon peel
1/2 cup fresh lemon juiceMeringue
3 egg whites
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla
1/4 cup sugar
I wish you all the luck in the world! If and when you make this right (I seriously don’t understand what went wrong on my end) you WON’T be sorry! For the full instructions, head over to Pillsbury now! Enjoy!