Prep Time 45m
Cook Time 35m
Yield 8 servings

  • 1/2 cup sugar, divided
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 3 large egg whites
  • 3/4 teaspoon vanilla extract
  • 1 1/2 cups sugar
  • 6 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 3 large egg yolks, beaten
  • 2 tablespoons butter
  • 1 tablespoon grated lemon peel
  • 1/4 cup fresh lemon juice
Preparation Directions
  • Step 1Heat oven to 425°F. Prepare single pie crust according to recipe directions, using a 9-inch pie plate. Thoroughly prick bottom and sides with fork to prevent shrinking.
  • Step 2Bake 16 to 20 minutes or until edges and bottom are golden brown.
  • Step 1Combine 2 tablespoons sugar, 1 tablespoon cornstarch and water in small saucepan. Stir until cornstarch dissolves. Cook and stir on medium heat until mixture is clear. Cool while preparing filling. Heat oven to 350°F.
  • Step 1Combine 1 1/2 cups sugar, 6 tablespoons cornstarch and salt in medium saucepan. Gradually add water, stirring constantly. Cook and stir on medium heat until mixture comes to a boil. Cook and stir constantly 1 minute. Remove from heat.
  • Step 2Add about one third of hot mixture slowly to egg yolks. Mix well. Return mixture to saucepan. Bring to a boil on medium heat. Cook and stir 1 minute. Remove from heat. Stir in butter and lemon peel. Add lemon juice slowly. Mix well. Spoon into baked pie crust.
  • Step 1Beat egg whites and vanilla in medium bowl with electric mixer at high speed until soft peaks form. Beat in remaining 6 tablespoons sugar, 1 tablespoon at a time. Beat well after each addition.
  • Step 2Add cooled cornstarch mixture gradually and continue beating until stiff peaks form. Spread over lemon filling, covering completely and sealing to edge of crust.
  • Step 3Bake 15 to 20 minutes or until meringue is golden. Cool. Refrigerate.
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