Bringing National Recipe Contests To Grassroots America...
Sample Recipe
Pillsbury® Pie Crust Pie Baking Championship

Lemon Meringue Pie
Prep Time: 1 Hour
Start to Finish: 5 Hours 15 Minutes
Crust
- 1 Pillsbury® Pet-Ritz® frozen regular pie crust (from 10-oz package)
Filling
- 1 1/4 cups sugar
- 1/3 cup cornstarch
- 1/2 teaspoon salt
- 1 1/2 cups cold water
- 3 egg yolks
- 2 tablespoons butter or margarine
- 1 tablespoon grated lemon peel
- 1/2 cup fresh lemon juice
Meringue
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla
- 1/4 cup sugar
1. Heat oven to 400°F. Bake pie crust as directed on package for One-Crust Baked Shell. Cool completely.
2. In saucepan, mix 1 1/4 cups sugar, the cornstarch and salt. Gradually stir in cold water until smooth. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat.
3. In bowl, beat egg yolks. Stir 1/4 cup of hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture. Cook over low heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat. Stir in butter, lemon peel and lemon juice. Cool slightly, about 15 minutes. Pour into cooled baked shell.
4. Reduce oven temperature to 350°F. In bowl with electric mixer, beat egg whites, cream of tartar and vanilla on medium speed 1 minute or until soft peaks form. On high speed, gradually beat in sugar 1 tablespoon at a time until stiff glossy peaks form and sugar is dissolved. Spoon meringue onto hot filling; spread to edge of crust to seal well and prevent shrinkage.
5. Bake at 350°F 12 to 15 minutes or until light golden brown. Cool completely. Refrigerate until filling is set, about 3 hours. Store in refrigerator.
8 servings
1 Serving: Calories 330 (Calories from Fat 90); TotalFat10g (SaturatedFat4.5g); Cholesterol85mg; Sodium280mg; Potassium80mg; TotalCarbohydrate55g (DietaryFiber0g); Protein4g
% Daily Value: VitaminA4%; VitaminC6%; Calcium0%; Iron4%
Exchanges: 1 Starch, 2 1/2 Other Carbohydrate, 2 Fat
Carbohydrate Choices: 3 1/2
