Baked Lemon Meringue Pie

Total Time:
1 hr 20 min
Prep:
15 min
Inactive:
1 hr
Cook:
5 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1 (4-ounce) package cook and serve lemon pudding mix
  • 3/4 cup superfine sugar
  • 3 cups whole milk
  • 1 lemon, juiced
  • 3 egg yolks
  • 1 baked pie crust (in a 9-inch deep pie plate)
  • Lemon Whipped Cream, recipe follows
  • Lemon Whipped Cream:
  • 2 cups heavy cream
  • 1 lemon, zested and juiced
  • 1 cup powdered sugar
  • Candied lemon peel, garnish
Directions

In a medium saucepan, mix together the pudding mix and sugar. Slowly whisk in the milk and lemon juice until smooth. Beat the egg yolks in a small bowl and add them to the pan. Whisk until incorporated. Bring the mixture to a boil over medium-high heat, stirring constantly with a rubber spatula until thickened. Allow to cool in an ice bath. Pour the filling into the pie crust and refrigerate until set, about 1 hour. Cut into wedges and serve with Lemon Whipped Cream.

Lemon Whipped Cream:

In a chilled mixing bowl add the heavy cream, lemon zest, lemon juice and powdered sugar. Using a handheld mixer, beat until soft peaks form. Transfer to a serving bowl and garnish with candied lemon peel. Refrigerate until ready to serve.


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    This recipe is featured in:

    Spring Entertaining Guide