Mile High Lemon Meringue Pie

READY IN: 27mins
Recipe by internetnut

I have not tried this recipe. I got it from Eggland's Best.

Top Review by Bonnie G 2

Trying to learn to make lemon pie and decided to give this a try. I used a large stone pie plate and the recipe did not make enough filling so had to make a second batch and add to it. This might have caused my problem as the filling was not completly set and turned out runny (maybe I didn't cook it long enough - possible) However; it looked wonderful and the flavor of the lemon was good, though I'd cut down on the sugar next time (I prefer tart over sweet). All in all a pretty simple recipe and knowing what I do now, will make again with these small changes. Thanks Internetnut for a good recipe.

Ingredients Nutrition


  1. Unfold the pie crust and place in a 9-inch pie plate, pressing the crust firmly into the plate, then flute if desired. Bake the pie shell according to the package directions; let cool.
  2. Meanwhile, in a medium saucepan, combine 1 cup sugar, the cornstarch, and salt; mix well. Gradually whisk in the water and milk, stirring until the cornstarch is dissolved. Cook over medium heat, whisking until the mixture comes to a boil.
  3. In a medium bowl, lightly beat the egg yolks. Gradually whisk in about 1/2 cup of the milk mixture, then whisk the yolk mixture back into the saucepan. Simmer over low heat for 2 to 3 minutes,whisking occasionally.
  4. Remove the pan from the heat and whisk in the butter and lemon juice. Pour the filling into the pie shell; set aside.
  5. Preheat the oven to 350. In a medium bowl, with an electric beater, beat the egg whites with the cream of tartar until soft peaks form. Add the remaining 1/2 cup sugar and continue beating until stiff peaks form, making meringue.
  6. Spread the meringue over the pie filling, sealing to the edges of the crust. Using a spatula or the back of a tablespoon, form peaks in the meringue, and bake for 12 to 15 minutes, or until the meringue is golden. Let cool, then slice and serve.

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