Easiest Lemon Meringue Pie, EVAH!
Making Meringue has always scared me, so I avoided it. Like the plague. Well, Wednesday, I thought I’d try out the plague making some meringue. Much easier than I thought.
I totally cheated on everything else though. I used a pre-made pie crust (cooked it for 10 minutes first), then added canned lemon filling (Wilderness) and cooked at 350°F for 12 minutes.
Then the fun began.
Meringue:
- 3 egg whites, at room temperature (room temp is the KEY)
- 6 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
Beat the egg whites at high speed with an electric mixer until soft peaks form. With mixer running, add the cream of tartar, then gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Beat in the vanilla. (Don’t beat it so much it turns back to a liquid, if you do you have to start over with new eggs)
Pile atop pie, and bake at 350°F for 12 to 15 minutes, or until lightly browned.
When I make this again (yes, I said when) I’ll put some milk on the edge of crust when I bake it the first time so it doesn’t brown so fast.
