Lemon Meringue Pie Easy Deep Dish
Indulge in the tangy-sweet perfection of this Lemon Meringue Pie Easy Deep Dish, a simplified yet utterly decadent take on the classic dessert. Featuring a pre-made deep dish pie crust for effortless preparation, this recipe combines a velvety lemon filling made with fresh lemon juice and zest with a cloud-like meringue topping that's whipped to perfection. With just 20 minutes of prep time, you’ll create a show-stopping pie that boasts a perfectly golden meringue and a luscious citrus core. Ideal for entertaining or satisfying a summery dessert craving, this deep dish twist is as elegant as it is approachable. Serve chilled for the ultimate refreshing treat that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1 piece Pre-made deep dish pie crust
- 1 cup Granulated sugar (for filling)
- 4 tablespoons Cornstarch
- 1 pinch Salt
- 1.5 cups Cold water
- 0.5 cup Fresh lemon juice
- 1 tablespoon Lemon zest
- 2 tablespoons Unsalted butter
- 4 large Egg yolks (reserve the whites for meringue)
- 4 large Egg whites
- 0.5 cup Granulated sugar (for meringue)
- 0.25 teaspoon Cream of tartar
- 0.5 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
Bake the pre-made deep dish pie crust according to package instructions and let it cool completely.
In a medium-sized saucepan, whisk together 1 cup of granulated sugar, cornstarch, and a pinch of salt.
Gradually add cold water, lemon juice, and lemon zest, whisking until smooth. Heat the mixture over medium heat, stirring constantly, until it thickens and comes to a gentle boil.
Reduce heat to low and cook for an additional 2 minutes, continuing to stir.
In a small bowl, whisk the egg yolks. Slowly add a few spoonfuls of the hot lemon mixture into the yolks while whisking to temper them.
Return the tempered egg yolk mixture to the saucepan. Cook over medium heat for another 2 minutes, stirring constantly.
Remove the saucepan from heat and stir in the unsalted butter until fully melted. Pour the lemon filling into the cooled pie crust and set aside.
In a clean bowl, use an electric mixer to beat egg whites with cream of tartar until soft peaks form.
Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, while continuing to beat until stiff peaks form.
Gently fold in vanilla extract and spread the meringue over the lemon filling, ensuring it touches the edges of the pie crust to seal.
Bake the pie in the preheated oven for 10-12 minutes, or until the meringue is golden brown.
Allow the pie to cool at room temperature, then refrigerate for at least 2 hours before serving.
Nutrition Facts
Calories |
3082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.3 g | 144% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 1294 mg | 56% | |
| Total Carbohydrate | 496.5 g | 181% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 328.5 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 168 mg | 13% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 694 mg | 15% | |
*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.
