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Lemon Meringue Pie
Tested by Imperial Sugar
Chef Eddy Recipe
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 and brown with a blow torch or under the broiler 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 non-reactive saucepan combine first listed sugar, water, cornstarch, lemon juice, lemon zest, and salt. Whisk to a boil.
  3. In a separate bowl whisk egg yolks and milk. Gradually add about 5-6 tablespoon of above boiled mixture and whisk quickly.
  4. Pour egg yolk mixture into saucepan and whisk to a boil. Remove from heat when mixture is thickened like mayonnaise and makes thick bubbles, about 1-2 minutes. Remove from heat.
  5. Add butter and stir in. Pour into pie shell and set aside. Do not cover with plastic wrap or refrigerate at this point.
  6. Whip egg whites and remaining sugar, add cream of tartar if using and whisk to stiff peaks.
  7. Spread onto pie ensuring that meringue has been spread onto the pie shell. (This keeps the meringue from sliding around.)
  8. Place pie in the oven until meringue is golden brown, about 8-10 minutes.
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