Lemon Meringue Pie



  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 1/2 cups cold water
  • 3 egg yolks, lightly beaten
  • 1/4 cup lemon juice
  • 1 tablespoon butter
  • 1/2 teaspoon Real Flavors Lemon
  • 1 baked pie crust (9-inch)


  • 1/3 cup sugar
  • 1/2 teaspoon Cream of Tartar
  • 3 egg whites
  • 1/4 teaspoon Real Flavors Lemon


Preheat oven to 350°F. Mix sugar and cornstarch in medium saucepan. Gradually stir in water until smooth. Stir in egg yolks. Stirring constantly, bring to boil; continue to boil for 1 minute. Remove from heat. Stir in lemon juice, butter and extract. Pour hot filling into baked pie crust.
For the Meringue Topping, mix sugar and cream of tartar. Beat egg whites in medium bowl with electric mixer until foamy. Gradually add sugar mixture and extract, beating until stiff. Spread meringue evenly over hot filling, sealing to edges of crust. Bake 15 to 20 minutes or until meringue is golden. Cool completely on wire rack. Store in refrigerator.

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