Recipe: Microwave Lemon Meringue Pie

Microwave Lemon Meringue Pie

1 baked 9-inch pastry shell
1 1/2 cups sugar
1/3 cup cornstarch
1 1/2 cups water
3 egg yolks, slightly beaten
3 tbsp. butter or margarine
1/4 cup lemon juice
1 tsp. grated lemon peel

MERINGUE:
3 egg whites
1/4 tsp. cream of tartar
6 tbsp. sugar

Mix together sugar, cornstarch and water in a 4 cup measure or 1 quart casserole until smooth. Microwave on High (100%) for 4 to 6 minutes or until thickened. Stir occasionally the last half of cooking.

Beat a little of the hot mixture into egg yolks, then add the egg yolk mixture to the remaining hot mixture. Microwave on High (100%) for 1 to 2 minutes or until thickened.

Slowly blend in butter, lemon juice and lemon peel. Cool. Pour into cooled baked pastry shell.

Beat egg whites and cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form. Spread over filling. Seal around rim of pie.

Microwave on Medium (50%) for 3 to 4 minutes or until set.

*If microwave has a browning element, brown as desired.

Editor's note:

Hi Roland,

I'm not sure if this is the exact recipe, but with this one even the meringue is cooked in the microwave. Let us know if there's something different about the recipe you're looking for and we'd appreciate a post to let us know if you try it.

Happy Baking,

Betsy