Baked Lemon Meringue Pie
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 590
- Total Fat
- 34
- Saturated Fat
- 19
- Carbohydrates
- 68
- Dietary Fiber
- 1
- Sugar
- 52
- Protein
- 6
- Cholesterol
- 145
- Sodium
- 386
- Total: 1 hr 20 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 5 min
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.