Ingredients for Fast Microwave Lemon Meringue Pie
- 1 (9-inch) pie crust (store-bought or homemade)
- 1 1/6 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 cup water
- 2 large egg yolks
- 1/2 cup fresh lemon juice
- Fresh Lemon Rind
- 4 tablespoons (1/2 stick) unsalted butter
- 3 large egg whites
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How to Make Fast Microwave Lemon Meringue Pie
- In a large microwave-safe bowl, whisk together 1 cup granulated sugar (reserve 6 tablespoons for meringue), 1/4 cup cornstarch, 1/4 teaspoon salt, and 1 cup water.
- Microwave on high for 5 minutes, stirring once halfway through, until the mixture is clear and thickened.
- In a separate bowl, whisk 2 large egg yolks. Temper the yolks by slowly whisking in 1/4 cup of the hot sugar mixture.
- Add 1/2 cup fresh lemon juice and the zest of 1 lemon to the tempered egg yolks.
- Pour the yolk mixture into the remaining hot sugar mixture and whisk constantly.
- Microwave on 70% power for 3 minutes, stirring once, until the filling has thickened further.
- Stir in 4 tablespoons (1/2 stick) of unsalted butter until melted and smooth. Pour the filling into your prepared pie crust.
- Let the pie cool completely to room temperature.
- In a clean food processor, beat 3 large egg whites with 6 tablespoons of reserved granulated sugar, adding the sugar gradually, until stiff peaks form.
- Add 1/4 teaspoon salt to the meringue and continue beating until glossy.
- Spread the meringue evenly over the cooled lemon filling.
- Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the meringue is lightly golden brown.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
214g
Fat
21g
Carbs
24g
