Fast Microwave Lemon Meringue Pie
Satisfy your sweet tooth in record time with this Fast Microwave Lemon Meringue Pie, a citrusy dessert marvel that comes together in just 25 minutes! Perfect for busy bakers, this recipe swaps extended stove time for a microwave-friendly technique, without compromising on flavor or texture. Featuring a pre-baked pie crust, a tangy lemon filling made with fresh lemon juice and zest, and a cloud-like meringue topping that’s browned to perfection, this quick and easy pie delivers all the classic elements of a traditional lemon meringue pie—without the hassle. Serve it chilled for a refreshing treat that’s sure to impress. Whether you’re a novice or an experienced baker, this fuss-free recipe is an absolute game-changer for creating a show-stopping dessert in no time.
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Recipe Information
Ingredients
- 1 9-inch crust Prepared pie crust
- 1 cup Granulated sugar
- 0.25 cup Cornstarch
- 1.5 cups Water
- 0.25 cup Lemon juice
- 1 teaspoon Lemon zest
- 3 large Egg yolks
- 2 tablespoons Unsalted butter
- 3 large Egg whites
- 0.33 cup Granulated sugar (for meringue)
- 0.25 teaspoon Cream of tartar
Instructions
Pre-bake the prepared pie crust according to package directions, and let it cool completely.
In a microwave-safe bowl, whisk together 1 cup granulated sugar and 1/4 cup cornstarch.
Gradually whisk in 1 1/2 cups water, ensuring there are no lumps.
Microwave the mixture on high for 2 minutes. Remove, stir, and repeat in 1-minute increments until the mixture thickens and begins to bubble.
Whisk in 1/4 cup lemon juice, 1 teaspoon lemon zest, and 3 large egg yolks. Microwave for an additional 30 seconds to 1 minute, whisk again, then stir in 2 tablespoons unsalted butter until fully melted. Let the filling cool slightly.
Pour the lemon filling into the cooled pie crust and spread evenly.
In a clean mixing bowl, beat 3 egg whites with 1/4 teaspoon cream of tartar until soft peaks form.
Gradually add 1/3 cup granulated sugar while continuing to beat, until stiff, glossy peaks form.
Spread the meringue over the lemon filling, making sure it touches the edges of the crust to seal.
Microwave the pie on 50% power for 1-2 minutes or until the meringue is just slightly set and begins to brown on the peaks.
Let the pie cool to room temperature, then refrigerate for at least 1 hour before serving.
Nutrition Facts
Calories |
2748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 1100 mg | 48% | |
| Total Carbohydrate | 439.5 g | 160% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 288.2 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 137 mg | 11% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 535 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
