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Mile High Lemon Meringue Pie

  • Intermediate
  • 8 servings
  • 1 hr 30 min
Baking Success Or Baking Mess


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


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.

Pour hot filling into pie crust.

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.

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.

Bake 10 minutes, until peaks are lightly browned. Cool at room temperature for 30 minutes.

Chill for a minimum of 3 hours before serving.

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