Baked Lemon Meringue Pie Recipe

• Difficulty: Easy
• Servings: 8
• Nutritional Facts Per Serving (1 of 8): Calories 590, Total Fat 34 g, Saturated Fat 19 g, Carbs 68 g, Fiber 1 g, Sugars 52 g, Protein 6 g, Cholesterol 145 mg, Sodium 386 mg
• Total Time: 1 hr 20 min
• Preparation: 15 min
• Resting Time: 1 hr
• Cooking Time: 5 min

• 1 (4-ounce) box cook-and-serve lemon pudding mix
• 3/4 cup superfine sugar
• 3 cups whole milk
• Juice of 1 lemon
• 3 egg yolks
• 1 baked pie shell (9-inch deep-dish)
• Lemon Whipped Cream (see below)

Lemon Whipped Cream:

• 2 cups heavy whipping cream
• Zest and juice of 1 lemon
• 1 cup powdered sugar
• Candied lemon peel, for garnish

Instructions:

1. In a medium saucepan, whisk together the lemon pudding mix and sugar. Gradually add the milk and lemon juice while whisking until smooth. Beat the egg yolks in a small bowl and stir them into the saucepan. Cook over medium-high heat, stirring constantly with a rubber spatula, until the mixture boils and thickens. Remove from heat and cool in an ice bath.
2. Pour the cooled lemon filling into the baked pie shell. Chill in the refrigerator about 1 hour, or until firmly set. Slice and serve topped with Lemon Whipped Cream.

Lemon Whipped Cream Preparation:

1. Chill a mixing bowl. Combine the heavy cream, lemon zest, lemon juice, and powdered sugar in the bowl and whip with an electric mixer until soft peaks form.
2. Transfer to a serving bowl, garnish with candied lemon peel, and keep refrigerated until ready to serve.