Traditional Lemon Meringue Pie


Just a teaspoon of corn starch in the meringue helps absorb the liquid and prevent "beading".

-- Serves
SKILL LEVEL 8 servings
1 cup sugar
1/4 cup Fleischmann's® Corn Starch
1-1/2 cups cold water
3 egg yolks, slightly beaten
Grated peel of 1 lemon
1/4 cup lemon juice
1 tablespoon butter OR margarine
1 baked (9-inch) Pie Crust
3 egg whites
1/3 cup sugar
1 teaspoon Fleischmann's® Corn Starch

Preheat oven to 350°F.

Combine 1 cup sugar and corn starch in medium saucepan.  Gradually stir in water until smooth.  Stir in egg yolks.

Bring to a boil over medium heat, stirring constantly, and boil 1 minute.  Remove from heat.  Stir in lemon peel, lemon juice and butter.

Spoon hot filling into pie crust.

Beat egg whites in small bowl with mixer at high speed until foamy.  Mix 1/3 cup sugar with 1 teaspoon corn starch and gradually beat into egg whites.  Continue beating until stiff peaks form.

Spread meringue evenly over hot filling, sealing to edge of crust.

Bake 15 to 20 minute or until golden.  Cool on wire rack at room temperature for 30 minutes; refrigerate for 3 hours before serving. 

Total Time
Cook Time 15 minutes
Bake Time 15 to 20 minutes
Chill Time 3 hours
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
Fat / Lipides  0 g
Saturated / saturés   g
Carbohydrate / Glucides   g
Fibre / Fibres   g
Sugars / Sucres   g
Cholesterol / Cholestérol   mg
Protein / Protéins   mg
Sodium   mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

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Review from Anthony
I love this recipe! Thank you.
Reply from Make Good: You're so welcome! <3


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