Copycat Marie Callender’s Lemon Meringue Pie Recipe

Instructions

1. Preheat the oven to 350 degrees F.

2. Dust the working area and rolling pin with flour.

3. Place the pastry onto it. Roll out until you achieve a 3-mm thickness. Use the rolling pin to lift the pastry up and transfer it to a 9-inch flan tin. Trim any excess pastry.

4. Fill the pastry up with baking beads lined with parchment paper. Bake for about 15 minutes then remove the beans and parchment and return to the oven for a further five minutes.

5. Remove from the oven and set aside to cool down completely.

6. Reduce the temperature to 340 degrees F.

Filling:

1. In a mixing bowl, combine the lemon zest, lemon juice, and cornstarch. Stir to form a smooth paste. Set aside.

2. In a saucepot, add the water and bring it to a rolling boil. Add the cornstarch mixture to the hot water and stir over the heat until the mixture has thickened. Set aside.

3. In another mixing bowl, combine sugar and egg yolks. Beat until yolks turn pale and sugar has dissolved completely.

4. Temper the egg yolk mixture by gradually adding your hot lemon mixture, whisking continuously.

5. Transfer the entire contents back to the saucepot over very low heat. Stir until thickened. Once you draw a straight line over your spoon or spatula and it holds shape, it's cooked.

6. Quickly strain the mixture to remove any solids, then pour into the baked pastry case.

Topping:

1. In a large bowl, using a hand mixer, add the egg whites and whisk, gradually adding the powdered sugar a little at a time, until the meringue is stiff and glossy, and soft peaks are achieved.

2. Add the cornstarch and whisk to combine.

3. Spoon on top of the filled pastry case and spread the meringue to completely cover the lemon filling. If preferred, you can also place the meringue in a pastry bag. Pipe decoratively.

4. Bake in the oven for about 15 minutes until the filling is completely set and the meringue is lightly golden and crisp.

5. Serve and enjoy!