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Lemon Meringue Tart
Lemon Meringue Tart

Lemon Meringue Tart

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Cook Minutes 4 Hr 7 Min
Prep : 25 Min Cook: 3 Hr 42 Min
Both delectable and delicious, our easy-to-make Lemon Meringue Tart recipe has a few simple shortcuts to cut down on prep. We used a refrigerated pie crust and a package of JELL-O to make this homemade pie even easier.
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8 Servings
Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 ready-to-use refrigerated pie crust (1/2 of 400-g pkg.)
1 Tbsp. corn starch
3/4 cup sugar, divided
1 cup water
1 pkg. (85 g) Jell-O Lemon Jelly Powder
1/4 cup butter, cut into small pieces
zest and juice of 1 lemon
4 egg whites (room temperature)
1/2 cup Jet-Puffed Marshmallow Creme
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How do I make it ?
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Step 1
Heat oven to 450°F.
Step 2
Spray 9-inch tart pan with removable bottom with cooking spray; line with pie crust. Prick bottom of crust with fork. Bake 10 to 12 min. or until lightly browned; cool.
Step 3
Meanwhile, combine corn starch and 1/2 cup sugar in medium saucepan. Gradually stir in water until blended. Bring to boil on medium heat, stirring constantly; cook 8 min., stirring constantly. Remove from heat. Add dry jelly powder, butter, lemon zest and juice; stir 2 min. or until jelly is completely dissolved. Refrigerate 30 min. or until slightly thickened, stirring occasionally.
Step 4
Pour filling into pie crust. Refrigerate 3 hours or until firm.
Step 5
Heat oven to 450°F. Beat egg whites in medium bowl with mixer on high speed until soft peaks form. Gradually beat in remaining sugar. Add marshmallow creme; continue to beat on high speed 2 min. or until meringue is thick and shiny. Spread over lemon filling, sealing meringue to edge of crust.
Step 6
Bake 3 to 5 min. or until meringue is lightly browned. Cool completely.
Step 7
Run knife around edge of crust. Remove tart from side of pan before serving.
Kraft Kitchen Tips!
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Size Wise
Savour a serving of this indulgent special-occasion tart that is perfect for a party. One pie makes enough for 8 servings.
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How to Get the Perfect Slice
To prevent sticking, spray the knife with cooking spray before using to cut the tart.
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How to Make the Meringue Peaks
After topping the lemon filling with the meringue, use tip of metal spoon to swirl the meringue into peaks. Bake as directed.
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How to Store
Keep refrigerated.
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Note
If you don't have a tart pan, you can instead prepare this lemony tart in a 9-inch pie plate.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
330
Calories From Fat
0
% Daily Value
Total fat 13 g
20 %
Saturated fat 6 g
30 %
Cholesterol 15 mg
Sodium 240 mg
10 %
Total carbohydrate 49 g
16 %
Dietary fibre 1 g
4 %
Sugars 33 g
Protein 5 g
Vitamin A
4 %
Vitamin C
6 %
Calcium
0 %
Iron
6 %
Servings
8 servings, 1 piece each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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