Skip to main content

Lemon Marshmallow Cream Meringue Pie

Does your sweet tooth ever kick in?
Then, this is the recipe for you and very easy to make.

Lemon Marshmallow Cream Meringue Pie

I cheated and bought a frozen deep dish shell and 2 cans of Lemon Pie Filling. (It took 1-1/2 cans)
I baked the pie crust before filling. Hint: Fill it with dry beans before baking and it won't puff up in the middle.

OR you can make your own filling


3 egg yolks (Save the 3 egg whites for meringue; let egg whites sit at room temperature.)
1-1/2 cups water
1/2 cup lemon juice
1-1/4 cups sugar
1/3 cup cornstarch
3 tablespoons butter
2 teaspoons white vinegar
1 1/2 teaspoons lemon extract

Combine 3 egg yolks, 1-1/2 cups water, 1/2 cup lemon juice, 1-1/4 cups sugar, and 1/3 cup cornstarch in the top of a double boiler.
Mix well.
Bring water to a boil in double boiler; reduce heat, and cook egg mixture over hot water, stirring constantly, until mixture thickens and comes to a boil.
Boil 1 minute, stirring constantly.
Remove from heat.
Stir in 3 tablespoons butter, 2 tablespoons white vinegar, and 1 1/2 teaspoons lemon extract, making sure that all ingredients are incorporated into the pie filling.
Pour immediately into baked 9-inch pie crust, and smooth out the top with the back of a spoon.
Make meringue for topping and spread meringue over warm filling, sealing to edge of pie crust.

This meringue does not weep or shrink and looks great.

The topping:

3 egg whites
1 7 oz jar marshmallow cream

Heat oven to 400 degrees. Whip egg whites in a large grease-free bowl with an electric mixer until white and foamy. Add marshmallow cream; whip until very fluffy. Spread or pipe onto cooled pie, making sure to touch the edges of the crust with the topping and to leave swirls and peaks for a pretty texture.

Bake until well browned on top, 5 minutes. Allow to cool; before serving, chill, at least 2 hours.

Thanks for lookin'. Enjoy.
Original Post