Community Pick
Fast Microwave Lemon Meringue Pie
"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."
photo by Marg (CaymanDesigns)
- Ready In:
- 14mins
- Ingredients:
- 12
- Yields:
-
1 pie
- Serves:
- 8
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
- In microwavable bowl add sugar minus 6 Tablespoons for meringue, cornstarch, salt, water.
- Stir and micro on high for 5 minutes till transparent stirring once.
- Temper egg yolks by mixing a bit of hot mixture with them.
- Add lemon juice and rind.
- Add to hot mixture and stir.
- Cook 3 minutes on 70% power.
- Add butter and pour into pie crust.
- Cool.
- In food processor beat 3 egg whites with 6 Tablespoons of sugar adding gradually.
- Add 1/4 teaspoon salt and bake at 350°F until golden.
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Reviews
-
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! -
Delightfully easy lemon meringue pie! I love making any pudding/custard in the microwave. I added an extra egg white to the meringue and 1/4 tsp cream of tartar as well. I used fresh juice and zest from Meyer Lemons. YUM! -
I had never tried to make Lemon Meringue Pie before (I had actually never even eaten it), but today, to celebrate my husbands birthday, I tried it. It is his favourite pie and he loved this vversion. I must admit it is now in my top list of pies too. I did reduce the amount of sugar and loved the balance between tartness and sweetness in the pie. My Mother-In-Law has already asked for the recipe... -
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.
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I used the filling portion of this recipe. It turned out very well...so quick and easy. I did reduce the sugar to one cup and the water to 1 1/4 cup. I like my pies a bit more tart.
see 28 more reviews
Tweaks
-
i used lime instead of lemon and realized part way through that i was out of butter and margarine so i used canola oil instead. i found the uneven cooking of the microwave really annoying and had to use the electric mixer to get the lumps out. unfortunately this leads to hot filling flying around and burning you. also, ceramic bowls get VERY hot in the microwave and made this rather hazardous. i think i'd have been better off just using the stove. i know from experience that you can't properly whip egg whites in a food processor or blender so i just did it the right way with a hand mixer, adding sugar and salt after the egg whites were already fairly solid. was very frustrated by the lack of time guidance for baking. mine was brown after 15 min but obviously not cooked since it was leaking raw egg all over the oven! i reduced the temp to 325 and cooked for another 20 min or so (with a cookie sheet under to catch drips) and cooled thoroughly to make sure the meringue set (i have a serious thing against undercooked eggs, yuck). half a cup of corn starch seemed like a heck of a lot and it ended up with that glue-like smell to it but otherwise it was tasty. this certainly was not easy or fast and it made a huge mess of my kitchen but i might bother doing it again on the stovetop for special occasions only -
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!
RECIPE SUBMITTED BY
evelync
Canada
