Lemon Meringue Pie

Cooking Instructions

Heat oven to 450°F. Coat 9-in. pie plate with nonstick spray. Fit crust into pie plate; freeze 15 minutes. Prebake crust as box directs. Remove pie plate to a wire rack. Reduce oven to 350°F.

Filling: Mix sugar with cornstarch in a 2-qt saucepan. With whisk, stir in 11⁄2 cups lukewarm water, the yolks and juice. Stirring, bring to a gentle boil. Boil, stirring, 1 minute, until translucent and thick. Remove from heat; stir in zest and butter until butter melts. Pour into crust.

Meringue: Beat egg whites and cream of tartar in a large bowl on low speed until soft peaks form. Increase speed to medium-high and add sugar 1 Tbsp at a time, beating just until stiff peaks form when beaters are lifted (don’t overbeat). Spoon on filling to cover, mounding in center and spreading to crust around entire edge. Swirl meringue decoratively.

Bake 20 minutes until browned and an instant-read thermometer inserted in meringue registers at least 160°F. Cool, then refrigerate at least 2 hours.

Cut with a knife dipped in cold water and wiped clean between cuts.

Planning Tip: Can be made 8 hours ahead.