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Nutrition Facts
Serving Size 1 (167g) Recipe makes 8 servings
Calories 404
Calories from Fat 107		(26%)
Amount Per Serving		%DV
	Total Fat 11.9g	18%
	Saturated Fat 4.2g	21%
	Monounsaturated Fat 4.7g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 78mg		26%
Sodium 307mg		12%
Potassium 62mg		1%
Total Carbohydrate 72.4g		24%
	Dietary Fiber 1.0g	4%
	Sugars 53.7g
Protein 3.8g		7%
detailed view... how is this calculated?

Fast Microwave Lemon Meringue Pie

Recipe #29844 | 14 min | 5 min prep | add private note

⁽²²⁾ RATE IT NOW Print Recipe

By: evelync
May 31, 2002

Once I tried this micro version of making my lemon pie filling I never went back to the old stove top method. Fast, clean and no one can tell the difference.

SERVES 8 , 1 pie (change servings and units)

Ingredients

1 baked pie crust
1 3/4 cups sugar, minus 6 t. for meringue
1/2 cup cornstarch
1/4 teaspoon salt
1 1/2 cups water
3 egg yolks
1/2 cup lemon juice (2 lemons)
2 teaspoons fresh lemon rind (1 lemon)
2 tablespoons butter

Meringue

3 egg whites
6 tablespoons sugar
1/4 teaspoon salt

Directions

1
In microwavable bowl add sugar minus 6 Tablespoons for meringue, cornstarch, salt, water.
2
Stir and micro on high for 5 minutes till transparent stirring once.
3
Temper egg yolks by mixing a bit of hot mixture with them.
4
Add lemon juice and rind.
5
Add to hot mixture and stir.
6
Cook 3 minutes on 70% power.
7
Add butter and pour into pie crust.
8
Cool.
9
In food processor beat 3 egg whites with 6 Tablespoons of sugar adding gradually.
10
Add 1/4 teaspoon salt and bake at 350°F until golden.

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Featured Reviews for This Recipe

From: ExpoSyn

On Jul 17, 2009

Mine wasn't quite near as perfect as the pictures, but for the one who ate it, I don't think they cared much! Quick and easy, great recipe!

0 people found this review helpful

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From: 6 pack mama

On Jan 28, 2009

I didn't find this quicker than my usual stove top method, but it is indeed easier not having to stand over a stove and keep whisking to keep from burning. I found this way too sweet though for my liking, it uses 75% more sugar than most recipes with equivalent amounts of other ingredients. I wasn't sure, however, if reducing the sugar would impact the solidity of the curd due to it being a microwave recipe. I may try it again with less sugar to see. Worth noting - my microwave is small so I had to cook this longer in the last cook stage to get it to thicken.

0 people found this review helpful

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From: In10sity

On Dec 29, 2006

The first time I made this, it came out with some lumps that I had to pick out. The times after that, I added ice cubes to the water to get it really cold and I very aggressively whisked the cornstarch. I also stopped after the first minute of cooking and then after two and a half minutes mark to stir. I have since had no problems with lumps. I always make this recipe into lemon tarts (it makes 24 regular sized tarts) with frozen tart shells and serve it with fresh whipped cream instead of meringue. It's very delicious and a new favorite of mine!

7 people found this review helpful

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From: Laudee

On Jun 26, 2002

To: Evelync We just had your Fast Microwave Lemon Meringue Pie for dessert! Oh Lord, is it ever good. I could've sworn I stirred boxed pie filling forever on the stove. You're right, a body can't tell the difference. This yummie pie is super easy and fast to put together. Was lotsa fun to make. Thanks so much posting. This went right to the top of my favorites list! Laudee C. Colorado

4 people found this review helpful

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