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Lemon Meringue Pie - No Cornstarch

This always makes a perfect pie, and is creamer than the cornstarch version. Using key limes instead of lemons will make a Key Lime Pie.

Yield: 8 Servings Ready in 4 hours, 10 minutes

Cuisine: AmericanMain Ingredient: Lemon

(3, 1) 0% would make again (reviews)

Favorite favorite of 5 people 4 people Try Soon want to try


Verified by twojocks

servings          
Original recipe makes 8 Servings
1 Graham cracker crust
1 canSweetened Condensed Milk
1 cupAmerican cheese
Lemon Rind; (optional)
1 dropYellow food coloring; (optional)
3 Eggs; separated
2 tablespoonsSugar

Lemon Meringue Pie - No Cornstarch Preparation

Combine milk with egg yolks and lemon juice and rind. Mix thoroughly. Pour into prepared graham cracker crust.

Beat eggs until stiff. Gradually add sugar, and beat a bit more.

Spoon eggs over top of pie, making sure all edges are secure, then make peaks with the back of the spoon.

Bake at 350 about 10 minutes or until the peaks are lightly browned.

Let stand and cool, then place in refrigerator and chill thoroughly before serving, at least four hours.

Notes

If possible, use Meyer lemons for their superior taste and sweetness.

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I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe

Please don't use a ready made crust for this fabulous pie! - arbpen arbpen

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Calories Per Serving: 575
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Lemon Meringue Pie - No Cornstarch Reviews

Give it a rating Would you make it again?   [please sign in to add your comment]
I haven'made this, but wanted to ask, where does the american cheese come into this recipe? It seems like an odd ingredient for this pie. Thankyou.
2 months, 3 days, 8 hours, 5 minutes ago

Tags

  1. Meatless
  2. Summer
  3. Spring
  4. Picnics
  5. Bake
  6. Pies
  7. Adrienne's
  8. Desserts

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