Make sure you have a box or two of “JIFFY” Pie Crust Mix on hand. You never know when you will be in the mood for a classic Lemon Meringue Pie.
Yields: One 9″ Pie
Preheat oven to 425°F.
Prepare pie crust as directed on package for a one crust pie. Bake 12 – 15 minutes. Let cool.
For filling, whisk together eggs, egg yolks and sugar until light yellow. Add cornstarch and salt. Stir in lemon juice, water and butter.
Transfer mixture to a non-aluminum saucepan. Stir constantly over medium heat until mixture is thick and starts to bubble. Boil for 1 minute.
Spread evenly into pie crust. Cover with plastic wrap placed directly on top of filling. Refrigerate for 2 – 3 hours.
Preheat oven to 350°.
For meringue, whisk together sugar and cornstarch in a small saucepan. Add water and bring to a boil on high heat, whisking constantly. Boil 1 minute, whisking constantly. Transfer mixture to a small measuring cup.
In a separate bowl, beat egg whites on high just until foamy. Add salt and beat until soft peaks form. With mixer running, pour in cornstarch mixture in a fine stream. Continue beating until stiff peaks form.
Spread meringue over pie filling, making sure mixture touches edge of crust. Bake 13 – 15 minutes or until meringue is lightly browned. Cool completely.
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