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Lemon Meringue Pie

Active Time: 45 minutes

Total Time: 4-5 hours

Serves: 8 servings


Lemon Meringue Pie


  • Prepare and bake pie crust according to one-crust package directions; set aside. Place egg yolks in medium bowl; set aside.
  • In medium saucepan over medium heat, combine 1 cup sugar, corn starch and salt. Stir in milk, lemon juice and lemon zest. Bring to a boil, stirring constantly. Stir in butter.
  • Whisk ½ cup hot liquid into egg yolks to temper. Stir tempered eggs back into hot liquid. Bring to a boil, stirring constantly, until thickened. Remove from heat; pour into baked pie shell. Set aside.
  • In large glass mixing bowl, whisk egg whites until foamy. Gradually whisk in remaining 6 tablespoons sugar and cream of tartar; continue whisking until stiff peaks form.
  • Spread egg whites over pie, covering entire pie to seal edges. Bake in a preheated 450°F oven 4-5 minutes or until meringue browns. Remove from oven and let cool 1 hour; refrigerate 2-3 hours before serving.