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
favorite of 5 people 4 people want to try
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.
If possible, use Meyer lemons for their superior taste and sweetness.
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Lemon Meringue Pie - No Cornstarch Reviews
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
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