This Party Meringue Pie is a classic crowd-pleaser that balances bright, tangy lemon flavors with the sweet, airy texture of homemade meringue. Using a simple instant lemon pudding base mixed with egg yolks and butter creates a rich, smooth filling that sets perfectly in a chilled pie shell. The topping is a cloud of whipped egg whites and sugar, browned to golden perfection under the broiler. It’s the kind of dessert that feels fancy enough for a dinner party but is simple enough for a weeknight treat. Serve it slightly warm or at room temperature for the best contrast between the crisp shell, creamy center, and soft peaks.
Party Meringue Pie
Description
This Party Meringue Pie is a classic crowd-pleaser that balances bright, tangy lemon flavors with the sweet, airy texture of homemade meringue. Using a simple instant lemon pudding base mixed with egg yolks and butter creates a rich, smooth filling that sets perfectly in a chilled pie shell. The topping is a cloud of whipped egg whites and sugar, browned to golden perfection under the broiler. It&# 226;ÂÂs the kind of dessert that feels fancy enough for a dinner party but is simple enough for a weeknight treat. Serve it slightly warm or at room temperature for the best contrast between the crisp shell, creamy center, and soft peaks.Ingredients
Directions
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Preheat oven to 375ðF (190ðC). Ensure the pie shell is cooled and ready.
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In a medium saucepan, combine the lemon pudding mix, 2/3 cup sugar, and 1/4 cup of the water. Whisk until smooth.
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Gradually whisk in the remaining 2 cups of water. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute, then remove from heat.
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Stir in the butter or margarine and lemon juice until melted and combined.
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In a small bowl, lightly beat the egg yolks. Gradually whisk about 1/2 cup of the hot pudding mixture into the yolks to temper them.
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Pour the yolk mixture back into the saucepan, stirring constantly. Return to heat and cook for 1 minute without boiling. Remove from heat and let cool slightly.
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Pour the filling into the cooled pie shell.
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In a clean bowl, beat the egg whites until foamy. Gradually add the 6 tablespoons of sugar while beating on high speed until stiff peaks form.
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Spread the meringue over the pie filling, ensuring it touches the edges of the crust to seal.
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Bake for 5-10 minutes, or until the meringue is lightly golden brown.
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Cool on a wire rack before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 433.8kcal
- % Daily Value *
- Total Fat 11.5g18%
- Saturated Fat 3.2g16%
- Cholesterol 0.0mg0%
- Sodium 227.8mg10%
- Total Carbohydrate 80.0g27%
- Dietary Fiber 1.1g5%
- Sugars 63.7g
- Protein 5.9g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make sure your egg whites are completely free of any yolk or grease, or they won't whip up properly. Use a clean, dry bowl and beaters.
Do not let the meringue touch the sides of the pie dish until it is browned, or it may shrink away from the edges.
Serve immediately for the best texture, or refrigerate leftovers. The meringue may weep slightly if left out for too long.
For a richer filling, you can substitute half-and-half for some of the water in the pudding mix.
