Ingredients for Lemon Berry Meringue Pie
- Ready Made Pie Crust
- 1 1/2 cups granulated sugar
- All Purpose Flour
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup water
- Lemons, Juice And Zest Of
- 4 tablespoons (1/2 stick) unsalted butter
- Egg Yolks
- 2 cups mixed berries (strawberries, raspberries, blueberries), thawed if frozen
- Egg Whites
- White Sugar
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How to Make Lemon Berry Meringue Pie
- Preheat oven to 350°F (175°C). Prebake the pie crust according to package directions or your own recipe. If using a store-bought crust, prick the bottom with a fork before baking to prevent bubbling.
- In a medium saucepan, combine 1 cup water, lemon zest, and lemon juice. Bring to a simmer over medium heat.
- In a separate bowl, whisk together 1/4 cup flour, 2 tablespoons cornstarch, 1/4 teaspoon salt, and 1 1/2 cups sugar.
- Gradually whisk the dry ingredients into the simmering lemon mixture until smooth.
- Cook over medium-high heat, stirring constantly, until the mixture comes to a boil and thickens significantly (about 1-2 minutes).
- Remove from heat and stir in 4 tablespoons of butter.
- In a medium bowl, whisk together 4 egg yolks. Temper the yolks by slowly whisking in about 1/2 cup of the hot lemon mixture.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining lemon mixture. Whisk constantly over low heat until slightly thickened. Do not boil.
- Gently stir in the thawed berries and their reserved juices (about 1 tablespoon).
- Pour the lemon filling into the pre-baked pie crust.
- Swirl a little reserved berry liquid over the top using a knife to create a decorative pattern.
- In a clean, large bowl, beat 4 egg whites with an electric mixer until soft peaks form.
- Gradually add 1/4 cup of sugar, beating until stiff, glossy peaks form. Gently fold in 1 teaspoon of reserved berry juice (for extra shine and flavor).
- Spread the meringue evenly over the lemon filling, sealing the edges to the crust.
- Place the pie on a baking sheet to catch any drips and bake for 17-20 minutes, or until the meringue is lightly browned.
- Let the pie cool completely on a wire rack for at least 1 hour before refrigerating for at least another hour to allow the filling to set.
- For a shortcut, enjoy the pie without the meringue topping, or add a dollop of Cool Whip for a lighter, non-baked option!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
185g
Fat
21g
Carbs
21g
