Lemon Meringue

Lemon Meringue Pie appears to say summer, maybe since it is as yellow as sunshine and has now clouds of sweet meringue. Simple to love, that it was a real challenge to create until now.

Here’s a recipe that’s fast and simple but still has that homemade flavor you crave. Starting with a lemon bar mix provides it with a luscious citrus flavor, while eggs and sugar ensure it is taste so fresh and rich. And the crust? Golden, buttery and sweet.

Serve the pie warm through the oven for oohs and ahs, or easy Lemon Meringue Bars, just the recipe in the 8-inch square pan and serve chilled.

Lemon Meringue Pie

Lemon Pie:

1 package Krusteaz Lemon Bar Mix (1 pouch each lemon filling mix and finished crust)

3 whole eggs

1/3 cup water


3 egg whites

1/4 teaspoon cream of tartar

1/4 cup sugar

Preheat oven to 350°F.

For Lemon Pie: Press full pouch of complete crust firmly into bottom of lightly greased 9-inch pie pan or 8×8-inch pan. Bake 8 minutes (crust is going to be pale). In medium bowl, whisk full pouch lemon filling mix, water and whole eggs together until well-blended. Pour over hot crust. Bake 22-26 minutes or until center isn’t going to jiggle when shaken and top starts to brown.

For Meringue: Using an electric mixer, beat egg whites and cream of tartar on medium speed until frothy. Gradually add sugar, 1 tablespoon during a period, beating on very fast until stiff glossy peaks form. Spread over baked pie. Return to oven; bake one more 10-15 minutes or until light golden brown. Serve pie warm, or chill if served being a bar.

Makes 1 pie or 16, 2-inch bars.