Classic Lemon Meringue Pie

Preheat oven to 425°F/220°C.

Prepare the pie crust as instructed on the package or search “Vegan Pie Crust” to follow our recipe for a vegan pie crust recipe.

To make the meringue (use electric mixer): 
•Separate 2 fresh eggs; put two egg yolks aside into a saucepan and egg whites into mixing bowl. Skip and proceed to the next step if preparing vegan version.
•Beat 2 fresh egg whites or ¼ cup liquid drained from the canned chickpeas for vegan version of meringue on medium speed until soft peaks form (30 sec). 
•Gradually beat in 1/4 cup sugar.
•Beat on HIGH until stiff peaks form (2 min).

Now, to make the filling: in a saucepan with 2 slightly beaten egg yolks or skip it for vegan version: add 1/3 cup (83 mL) cold water, add pouch contents and whisk until smooth. Add in 2 cups (500 mL) hot water and mix well. 

Cook over MEDIUM HIGH heat, stirring continuously (approximately 5 min). When bubbles first break the surface, continue to boil and stir for 30 sec. Remove from stove top, and stir in 1 tbsp. (15 mL) butter or non-dairy alternative for vegan version of the pie.

Cool 5 min, stirring twice. Product will continue to thicken as it cools.

Pour into baked, cooled 9” (23 cm) pie shell. Top pie with meringue to the edges while filling is still hot.

Bake at 425°F/220°C for 5 to 7 minutes or until golden. Cool on the counter for 3 hours before serving.