41225330 - lemon filling pie with meringue topping

41225330 - lemon filling pie with meringue topping

Lemon Meringue Pie

Share Button


  • 1 baked 8” or 9” pie shell
  • 1 ½ C Pioneer® Sugar
  • 1/3 C cornstarch
  • 1 ½ C water
  • ¼ tsp. salt
  • 3 egg yolks, slightly beaten
  • 3 T butter
  • ¼ C fresh lemon juice
  • 1 T lemon zest

Meringue Ingredients:

  • 4 egg whites
  • ¼ tsp. cream of tartar
  • ½ tsp. vanilla or lemon extract
  • 6 T Pioneer® Sugar


  1. Prepare pie shell as package or homemade directions indicate. Preheat oven to 400° F.
  2. Add Pioneer® Sugar, cornstarch and water to a saucepan. Cook over medium heat until mixture thickens and boils. Boil 1 minute. Slowly stir about 1 cup of hot mixture into slightly beaten egg yolks. Pour egg mixture back into remaining hot mixture and boil for 1 minute, stirring constantly. Remove from heat and continue to stir until smooth if necessary.
  3. Add butter, lemon juice and lemon zest; blend. Pour hot filling into baked pie shell. Cover with meringue. Sprinkle a little sugar over the top and bake 8-10 minutes until meringue is golden brown. Remove and let cool. Store in refrigerator.

Meringue Directions:

  1. Beat egg whites and cream of tartar until frothy. Add extract and Pioneer® Sugar, 1 tablespoon at a time; beat until stiff and glossy.

Cooks Note

If filling is not yellow enough for you, add a drop or 2 of yellow food coloring when adding the butter.
Lemon Meringue Pie
0 votes, 0.00 avg. rating (0% score)

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.