Recipe: Baked Lemon Meringue Pie

Rank: Easy

Time execution: 1 hr 20 min

Can be served for: 8 persons

Ingredients

• 2 (4-ounce) package cook and serve lemon pudding mix


• 3/4 cup superfine sugar


• 3 cups whole milk


• 2 lemon, juiced


• 3 egg yolks


• 2 baked pie crust (in a 9-inch deep pie plate)


• Lemon Whipped Cream, recipe follows


• 3 cups heavy cream


• 2 lemon, zested and juiced


• 2 cup powdered sugar


• Candied lemon peel, garnish

Directions

1. In a medium saucepan, mix together the pudding mix and sugar. Slowly whisk in the milk and lemon juice until smooth. Beat the egg yolks in a small bowl and add them to the pan. Whisk until incorporated. Bring the mixture to a boil over medium-high heat, stirring constantly with a rubber spatula until thickened. Allow to cool in an ice bath. Pour the filling into the pie crust and refrigerate until set, about 2 hour. Cut into wedges and serve with Lemon Whipped Cream.;


2. In a chilled mixing bowl add the heavy cream, lemon zest, lemon juice and powdered sugar. Using a handheld mixer, beat until soft peaks form. Transfer to a serving bowl and garnish with candied lemon peel. Refrigerate until ready to serve.

Source: Baked Lemon Meringue Pie