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Mile High Lemon Meringue Pie

Mile High Lemon Meringue Pie




8 servings


60 minutes 30 minutes


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  • 1-1/2 cups sugar
  • 1/3 cup Fleischmann's® Corn Starch
  • 2 cups water
  • 5 egg yolks, lightly beaten
  • 1/2 cup lemon juice
  • 1 tablespoon freshly grated lemon peel
  • 2 tablespoons butter OR margarine
  • 1 (9-inch) baked deep dish pie crust


  • 5 egg whites
  • 1/2 cup sugar
  • 1 teaspoon Fleischmann's® Corn Starch



  1. To make PIE: Mix sugar and corn starch in a saucepan. Stir in water and beaten egg yolks. Cook over medium heat, stirring with a whisk until mixture reaches a boil. Reduce heat and continue stirring for 1 minute until very thick. Remove from heat; stir in lemon juice, lemon peel and butter until smooth.
  2. Pour hot filling into pie crust.
  3. To make MERINGUE: Beat egg whites with electric mixer at high speed until soft peaks form; gradually add sugar and corn starch, beating until stiff peaks form (tips stand straight), about 3 minutes.
  4. Spoon meringue over hot lemon filling, sealing meringue to the edges of the crust. Use the back of a spoon to swirl meringue and draw up into peaks. Place oven rack in bottom third of preheated 375°F oven.
  5. Bake 10 minutes, until peaks are lightly browned. Cool at room temperature for 30 minutes.
  6. Chill for a minimum of 3 hours before serving.


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