Party Meringue Pie

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Servings: 6 Difficulty: Advanced
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A classic lemon meringue pie with a creamy pudding filling and a fluffy toasted meringue topping.
Party Meringue Pie recipe image
Party Meringue Pie recipe image
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Party Meringue Pie

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 433.8

Description

This Party Meringue Pie is a timeless dessert that combines the bright, zesty flavor of lemon with the comforting richness of a creamy pudding filling. Topped with a cloud-like meringue that browns delicately in the oven, it offers a perfect balance of texturescrisp crust, smooth custard, and airy peaks. The filling is made simple by using instant lemon pudding mixed with egg yolks for extra richness, ensuring a silky mouthfeel without hours of tempering. The meringue topping adds a sweet, slightly caramelized finish that contrasts beautifully with the tart lemon center. Ideal for potlucks, holiday gatherings, or a special weekend treat, this pie brings a touch of nostalgia to any table. It requires patience to set properly, but the result is a stunning, sliceable dessert that looks as impressive as it tastes.

Ingredients

Directions

  1. Preheat oven to 425F (220C).
  2. In a medium saucepan, combine 2/3 cup sugar and 1/4 cup of the water.
  3. Stir in the lemon pudding mix and the remaining 2 cups of water.
  4. Beat in the 3 egg yolks until well blended.
  5. Cook over medium heat, stirring constantly, until the mixture comes to a full bubbling boil.
  6. Boil for exactly 1 minute, stirring constantly to prevent scorching.
  7. Remove from heat and stir in the lemon juice and butter or margarine.
  8. Let the filling cool for 5 minutes, stirring twice during this time.
  9. Pour the cooled filling into the baked pie shell.
  10. In a clean bowl, beat the egg whites until foamy.
  11. Gradually add the 6 tablespoons of sugar while beating continuously.
  12. Continue beating until the meringue forms stiff, shiny peaks.
  13. Spread the meringue over the pie filling, sealing it to the edges of the crust.
  14. Bake for 5 to 10 minutes, or until the meringue is delicately browned.
  15. Cool the pie completely 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

Allow the pie to cool for at least 4 hours before cutting to ensure the filling sets properly and slices cleanly.

Ensure the pie shell is fully cooled before adding the warm filling to prevent the crust from becoming soggy.

For best results, use room temperature egg whites for the meringue to achieve maximum volume.

If the meringue weeps after baking, it may be due to humidity or under-beating; ensure peaks are stiff and glossy before baking.

Store leftovers covered in the refrigerator for up to 3 days.

Keywords: lemon, meringue, pie, dessert, pudding, egg yolks, egg whites, sweet, tart, baked, citrus, creamy, fluffy, summer, classic, party, easy, homemade, fruit pie, pastry
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