Ingredients for Lemon Meringue Pie Filling Microwave
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 cup half-and-half cream
- Fresh Lemon Juice
- Yellow Food Coloring
- 4 tablespoons (1/2 stick) unsalted butter
- 1 tablespoon lemon zest
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How to Make Lemon Meringue Pie Filling Microwave
- In an 8-cup Pyrex measuring cup, whisk together 1 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt until well combined.
- Add 4 large egg yolks, 1 cup half-and-half cream, 1/2 cup fresh lemon juice (plus extra for extra tang!), and a few drops of yellow food coloring. Whisk vigorously until completely smooth and no streaks of yolk remain.
- Microwave on high for 5-6 minutes, or until the mixture has thickened significantly and is bubbling around the edges. Stir halfway through cooking to prevent scorching.
- Remove from microwave and stir in 4 tablespoons (1/2 stick) of unsalted butter and 1 tablespoon lemon zest.
- Continue stirring until the butter is completely melted and the mixture is smooth and glossy.
- Pour the filling into a baked and completely cooled 9-inch pie crust.
- Press plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate until completely chilled (at least 4 hours, preferably overnight) before topping with meringue.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
811g
Fat
315g
Carbs
86g
