Quick & Easy Microwave Lemon Meringue Pie
Discover the delightful taste of lemon meringue pie with an innovative microwave recipe that saves you time without sacrificing flavor. This quick version of the traditional lemon pie filling is a revelation—simple to prepare, mess-free, and just as delicious as the classic recipe. Perfect for busy bakers, this pie will impress your friends and family, leaving them guessing how you made such a tasty creation in half the time!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Baked pie crust
1 (Use a pre-made or homemade baked pie crust.)
Sugar
1 3/4 cups, minus 6 tablespoons (Divided for filling and meringue.)
Cornstarch
1/2 cup (Used for thickening the lemon filling.)
Salt
1/4 teaspoon + 1/4 teaspoon for meringue (Separate measurements for filling and meringue.)
Water
1 1/2 cups (Used in the filling.)
Egg yolks
3 (Separate from the whites for the filling.)
Lemon juice
1/2 cup (Juiced from about 2 lemons.)
Fresh lemon rind
2 teaspoons (Zested from 1 lemon.)
Butter
2 tablespoons (Unsalted, added for richness to filling.)
Egg whites
3 (Nurtured for meringue.)
Sugar for meringue
6 tablespoons (Added gradually to egg whites.)
Instructions
1
In a microwavable bowl, combine 1 3/4 cups sugar (set aside 6 tablespoons for the meringue), 1/2 cup cornstarch, 1/4 teaspoon salt, and 1 1/2 cups water. Mix well until blended.
2
Microwave the mixture on high for 5 minutes, stirring halfway through, until it becomes transparent.
3
In a separate small bowl, temper the egg yolks by gradually adding a spoonful of the hot mixture to them, stirring constantly to prevent cooking.
4
Once tempered, add the lemon juice and lemon rind to the egg yolks and mix thoroughly.
5
Pour the egg yolk mixture back into the hot lemon filling and stir continuously.
6
Microwave the entire filling again for an additional 3 minutes on 70% power, or until thickened.
7
Remove the bowl from the microwave, stir in the 2 tablespoons of butter until melted, and then pour the filling into the prepared baked pie crust.
8
Allow the pie to cool at room temperature while you prepare the meringue.
9
In a food processor or mixer, beat the 3 egg whites until soft peaks form. Gradually add the 6 tablespoons of sugar while continuing to beat until stiff peaks form.
10
Add 1/4 teaspoon salt to the meringue and mix lightly.
11
Spread the meringue evenly over the cooled lemon filling, ensuring it seals the edges.
12
Bake in a preheated oven at 350°F (175°C) for approximately 10-12 minutes or until the meringue is golden brown.
13
Allow the pie to cool completely before slicing and serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is this recipe?
This recipe is for a Quick and Easy Microwave Lemon Meringue Pie, designed to save time by using a microwave for the filling.
How is the lemon filling cooked?
The lemon filling is cooked in the microwave in two stages rather than on a traditional stovetop.
How long does the first microwave step take?
The initial mixture of sugar, cornstarch, salt, and water is microwaved on high for 5 minutes, stirring halfway through.
What is the power level for the second microwave step?
The second microwave step should be done for 3 minutes at 70% power.
How do I temper the egg yolks?
Temper the yolks by gradually adding a spoonful of the hot sugar mixture to them while stirring constantly to prevent the eggs from cooking.
What ingredients are required for the lemon filling?
The filling requires sugar, cornstarch, salt, water, egg yolks, lemon juice, lemon rind, and butter.
What type of crust should I use?
You should use one prepared and baked pie crust, which can be either store-bought or homemade.
How much sugar is used for the filling?
The recipe uses 1 3/4 cups of sugar total, with 6 tablespoons set aside for the meringue and the rest used in the filling.
How many egg yolks are needed?
The recipe calls for 3 egg yolks for the lemon filling.
How much lemon juice is needed?
You will need 1/2 cup of lemon juice, typically extracted from about 2 lemons.
What is the purpose of the lemon rind?
Two teaspoons of fresh lemon rind are added to provide a vibrant citrus flavor and aroma.
When should the butter be added?
Stir in 2 tablespoons of butter after the second microwave session once the filling has thickened.
How do I know the first microwave stage is complete?
The mixture is ready when it becomes transparent after about 5 minutes of microwaving.
How do I prepare the meringue?
Beat 3 egg whites until soft peaks form, then gradually add 6 tablespoons of sugar and beat until stiff peaks form.
How many egg whites are used?
Three egg whites are required to create the meringue topping.
When do I add salt to the meringue?
Add 1/4 teaspoon of salt to the egg whites after they reach stiff peaks and mix it in lightly.
What temperature should the oven be for the meringue?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How long does the pie bake in the oven?
The pie bakes for 10 to 12 minutes, or until the meringue turns golden brown.
Why must the meringue seal the edges of the crust?
Ensuring the meringue seals the edges prevents it from shrinking away from the crust during baking.
Can I serve the pie right after baking?
No, you should allow the pie to cool completely before slicing and serving to ensure the filling sets.
What acts as the thickening agent in the filling?
1/2 cup of cornstarch is used to thicken the lemon filling.
Is this recipe faster than a traditional lemon meringue pie?
Yes, using the microwave for the filling saves significant time compared to the traditional stovetop method.
Can I use a mixer for the meringue?
Yes, a mixer or a food processor is recommended for beating the egg whites to the proper consistency.
How much salt is used in the filling?
The filling mixture requires 1/4 teaspoon of salt.
How much water is needed for the recipe?
The filling requires 1 1/2 cups of water.
What is the first step in the instructions?
The first step is to combine sugar, cornstarch, salt, and water in a microwavable bowl and mix well.
When are the lemon juice and rind added?
They are added to the egg yolks after tempering, right before the mixture is returned to the main filling.
How do I achieve stiff peaks for the meringue?
Continue beating the egg whites while gradually adding the 6 tablespoons of sugar until the peaks stand straight up.
What should I do if the filling is not thick enough after the second microwave step?
The recipe specifies microwaving until thickened; you may need a small amount of extra time depending on your microwave's wattage.
What color should the meringue be?
The finished meringue should have a beautiful golden brown color after baking.