Indulge in the tart and sweet flavor of this lemon pie with a twist. The buttery Rice Chex crust adds a delightful crunch to every bite. With a tangy lemon filling and a light and airy meringue topping, this pie is the perfect dessert for any occasion. Best of all, it's easy to make and will impress your family and friends.
Ingredients
- For the Rice Chex Crust:
- 2 cups crushed Rice Chex cereal
- 1/3 cup melted butter
- 3 tablespoons granulated sugar
- For the Lemon Filling:
- 1 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1/4 cup unsalted butter
- For the Meringue Topping:
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
Directions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the crushed Rice Chex, melted butter, and sugar for the crust. Press the mixture into the bottom and sides of a 9-inch pie dish.
- Bake the crust for 10 minutes, then remove from the oven and let cool.
- In a saucepan, whisk together the lemon juice, lemon zest, sugar, cornstarch, and egg yolks for the filling. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in the butter until fully melted and incorporated.
- Pour the lemon filling into the cooled crust and smooth the top with a spatula.
- In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until foamy. Gradually add the sugar and continue beating until stiff peaks form. Stir in the vanilla extract.
- Spread the meringue over the lemon filling, making sure to completely cover the edges to prevent shrinking.
- Bake the pie for 12-15 minutes, or until the meringue is golden brown.
- Remove the pie from the oven and let it cool completely on a wire rack before serving. Refrigerate for at least 2 hours to allow the filling to set.
- Slice and serve the lemon pie chilled for the best taste and texture.
