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lemon berry meringue pie



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  • Carbohydrates: 384.2
  • Fats: 19.0
  • Dietary Fiber: 185.0
  • Minerals: 12.0
  • Proteins: 9.0
  • Vitamins: 21.0
  • Water: 21.0


  1. Prehest oven to 350
  2. Prebake the crust following package directions
  3. In a medium saucepan
  4. Add water and lemon zest and juice
  5. In a seperate bowl combine flour
  6. Cornstarch
  7. Salt and sugar
  8. Slowly stir flour mixture into warming lemon water
  9. Cook over medium-high heat
  10. Stirring until it reaches a boil
  11. Stir in butter
  12. In 2 small bowls
  13. Seperate eggs
  14. Whisk egg yolks
  15. And add 1 / 2 of lemon sugar mixture to bowl and whisk
  16. Add back the eggs into the sugar mixture
  17. Stir constantly and bring to a boil until it thickens
  18. Spread thawed berries on the bottom of the cooked pie shell
  19. Pour lemon filling over berries
  20. Swirl reserved berry liquid onto the top of lemon filling
  21. Use a knife to cut swirls
  22. In a large glass or metal blow
  23. Whip egg whites and 1 teaspoons reserved berry liquid
  24. Until foamy
  25. Slowly add sugar and whip until stiff peaks form
  26. Spread meringue over pie
  27. Sealing the adges at the crust
  28. Place on a cookie sheet and bake 17-20 minutes
  29. Cool for 1 hour on a wire rack and then cool for at least 1 hour in the fridge
  30. Can be made and is great without meringue topping
  31. Add cool whip instead !

Step 20

Total Time in Minute 45

Ingredients Count 12

cooking lemon berry meringue pie

See More Relate Photo


Ready-made pie crust


All-purpose flour





Juice and zest of


Egg yolks


Egg whites

White sugar

lemon berry meringue pie Related Video

































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