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RECIPE
12 INGREDIENTS12 STEPS3HR

Classic Lemon Meringue Pie

Classic Lemon Meringue Pie Recipe | SideChef
Classic Lemon Meringue Pie Recipe | SideChef
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Just Jan's
Made with 14% less sugar than most preserves, Just Jan’s spreads are packed with pure fruit flavor. Staying true to the characteristic and essence of each fruit is what gives every flavor it’s specia
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One of my favorite recipes growing up in Burbank was a Lemon Meringue Pie. The Meyer lemons were perfect for this and when I was creating my lemon curd - I knew I’d be using Meyer lemons as the juice. They are more fragrant than regular lemons, a little sweeter, and less acidic.
3HR
Total Time
40MIN
Active Time
Just Jan's
Made with 14% less sugar than most preserves, Just Jan’s spreads are packed with pure fruit flavor. Staying true to the characteristic and essence of each fruit is what gives every flavor it’s specia
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12

Crust

1 1/3 cups
1/2 Tbsp
1 cup
Cold  Unsalted Butter , cubed
3 Tbsp
Cold  Water

Meyer Lemon Curd

2 jars
(10 oz)
Just Jan’s® Meyer Lemon Curd
2 Tbsp

Meringue

5
Whites only
1/4 tsp
1 Tbsp
Cream of Tartar
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Nutrition Per Serving

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CALORIES
414
FAT
22.9 g
PROTEIN
4.6 g
CARBS
46.4 g

Cooking Instructions

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Step 1
In a large bowl mix together the All-Purpose Flour (1 1/3 cups) , Granulated Sugar (1/2 Tbsp) , and Kosher Salt (1/2 Tbsp) . With a pastry cutter, two knives, or your hands cut the Unsalted Butter (1 cup) into the flour until it resembles coarse crumbs. Add the Water (3 Tbsp) one tablespoon at a time until the dough comes together but is not sticky.
Step 2
Transfer the dough onto a lightly floured work surface and form into a disk. Dust the top with flour and roll the dough out to 1⁄8” thickness and approximately 12” around.
Step 3
Put the dough in your pie dish with the dough going over the edge, then crimp or pinch around the pie lip. Refrigerate for 30 minutes.
Step 4
Preheat the oven to 375 degrees F (190 degrees C).
Step 5
Remove the dough from the fridge and lightly prick the shell with a fork and line with foil or parchment and fill with pie weights or dried beans.
Step 6
Bake for 10 minutes, then remove the weights. Bake for an additional 10-15 minutes or until light golden brown.
Step 7
In a small saucepan on medium-low, whisk the Corn Starch (2 Tbsp) into the Just Jan’s® Meyer Lemon Curd (2 jars) and heat the mixture. Don’t allow the mixture to boil.
Step 8
While the pie crust is still warm pour the lemon curd into the crust.
Step 9
In a large clean, dry bowl, beat the Eggs (5) , Cream of Tartar (1 Tbsp) , Vanilla Extract (1/2 tsp) , and Kosher Salt (1/4 tsp) . Once the mixture gets soft peaks, spoon the Granulated Sugar (1/2 cup) into the egg whites one tablespoon at a time. Beat until stiff peaks form.
Step 10
Spread the meringue over the pie and using a spatula or spoon, make little peaks all around the pie.
Step 11
Reduce the temperature of the oven to 350 degrees F (180 degrees C) and bake the pie for 15 minutes until the meringue is golden.
Step 12
Allow the pie to cool for 2 hours, then refrigerate for another 2 hours before cutting into it.
SAVE

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Nutrition Per Serving
Calories
414
% Daily Value*
Fat
22.9 g
29%
Saturated Fat
10.0 g
50%
Trans Fat
0.0 g
--
Cholesterol
116.1 mg
39%
Carbohydrates
46.4 g
17%
Fiber
0.3 g
1%
Sugars
32.8 g
--
Protein
4.6 g
9%
Sodium
508.0 mg
22%
Vitamin D
0.4 µg
2%
Calcium
13.9 mg
1%
Iron
1.0 mg
6%
Potassium
166.1 mg
4%
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