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Lemon Meringue Pie
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Lemon Meringue Pie
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The filling in this lemon meringue pie is beautifully creamy. Not too sweet, not too tart. Pile the meringue high for an added wow factor.

Prep time
Bake/Cook time
0:12 to 0:15
One 9-inch pie
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Lemon Meringue Pie
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
0:12 to 0:15
Yield :
One 9-inch pie



  1. Preheat oven to 400°F.
  2. In a medium saucepan, heat first listed sugar with water and butter until sugar is dissolved.
  3. Slowly add cornstarch blended with cold water and 6 tablespoons of lemon juice to sugar mixture, stirring until it boils. Lower heat and simmer for 8 minutes or until thick.
  4. Add egg yolks beaten with milk and bring to a boil. Then, cool.
  5. Beat egg whites until fluffy. Add 6 teaspoons of sugar and 1 tablespoon of lemon juice to egg whites and beat slightly just until mixed.
  6. Fill cooked pie shell with lemon filling and top with egg white meringue. Bake for 12-15 minutes or until lightly brown.


For an extra tart result, increase the lemon juice to a total of 8 tablespoons.

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