Easy-breezy Lemon Meringue Pie

Easy-breezy Lemon Meringue Pie

Lemon Meringue Pie appears to say warm weather, maybe because it's as yellow as sunshine and possesses clouds of sweet meringue. Simple to love, it absolutely was an actual challenge to produce so far.

Here's a recipe that's fast and simple but nevertheless has that homemade flavor you crave. Starting with a lemon bar mix provides it with a luscious citrus flavor, while eggs and sugar ensure it is taste so fresh and rich. And the crust? Golden, buttery and sweet.

Serve the pie warm through the oven for oohs and ahs, and easy Lemon Meringue Bars, only make the recipe within an 8-inch square pan and serve chilled.

Lemon Meringue Pie

Lemon Pie:

• 1 package Krusteaz Lemon Bar Mix (1 pouch each lemon filling mix and handle crust)
• 3 whole eggs
• 1/3 cup water
• Meringue:
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1/4 cup sugar
• Preheat oven to 350'F.

For Lemon Pie: Press full pouch of complete crust firmly into bottom of lightly greased 9-inch pie pan or 8x8-inch pan. Bake 8 minutes (crust will likely be pale). In medium bowl, whisk full pouch lemon filling mix, water and whole eggs together until well-blended. Pour over hot crust. Bake 22-26 minutes or until center won't jiggle when shaken and top actually starts to brown.

For Meringue: Using an electric mixer, beat egg whites and cream of tartar on medium speed until frothy. Gradually add sugar, 1 tablespoon during a period, beating on high speed until stiff glossy peaks form. Spread over baked pie. Return to oven; bake a different 10-15 minutes or until light golden brown. Serve pie warm, or chill if served as a bar.

Makes 1 pie or 16, 2-inch bars.