Lemon Meringue Pie is an alluring, sultry and delicious confection with a light, sweet topping that is always a treat.  Try this commercial-style version today.
Lemon Meringue Pie

Lemon Meringue Pie
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: American
Serves: 6 to 8
  • 1 9-inch pre-baked pie crust
  • 1 1/2 Cups sugar, granulated
  • 1/4 cup cornstarch
  • 1 1/2 Cups water
  • 1/4 Cup heavy cream
  • 4 egg yolks
  • 2/3 Cup fresh lemon juice
  • 1/2 Tablespoon lemon zest
  • 1 Tablespoon unsalted butter
  • 1/4 Cup meringue powder
  • 1/4 Cup cornstarch
  • 2/3 Cup water
  • 1/2 teaspoon vanilla extract
  • 1/2 Cup sugar, granulated
  • 1/4 Cup light corn syrup
  1. Prepare filling: Blend together in a large, non-reactive sauce pan, granulated sugar, cornstarch, and water. Add heavy cream and egg yolks. Stir well. Heat over low heat, stirring constantly until mixture begins to thicken and bubble. Add lemon juice, lemon zest and butter. Stir over low heat until butter has melted. Pour filling into pre-baked pie crust. Cool in refrigerator 20 to 30 minutes or until ready to top with meringue.
  2. Preheat oven to 350 degrees F.
  3. Prepare meringue: Mix together meringue powder and 3 Tablespoons of the water in a 4-quart mixing bowl. Beat, using the whisk attachment on high speed, until well blended. Mix together in a small saucepan the remaining water, cornstarch, vanilla, granulated sugar and corn syrup. Cook over medium heat until mixture has thickened. Start beating the meringue on medium speed. Slowly add the cornstarch mixture to the meringue. Mix on high until stiff peaks form. Spread meringue over lemon filled pie crusts covering filling completely, using a spoon to form small peaks on the surface.
  4. Bake for 25 to 30 minutes or until meringue is firm to the touch and golden brown on the peaks.


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