Lemon Meringue Pie - No Cornstarch

Ready in 4 hours

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.

Top-ranked recipe named "Lemon Meringue Pie - No Cornstarch"

3 avg, 1 review(s) 0% would make again

Ingredients

Are you making this? 
1 Graham cracker crust
1 can Sweetened Condensed Milk
1 cup American cheese
Lemon Rind; (optional)
1 drop Yellow food coloring; (optional)
3 Eggs; separated
2 tablespoons Sugar

Original recipe makes 8 Servings

servings  

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.

Credits

Added on Award Medal
Verified by twojocks
Calories Per Serving: 575 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  Please don't use a ready made crust for this fabulous pie!" arbpen arbpen

Link in another recipe. What would you serve with this?

Reviews for Lemon Meringue Pie - No Cornstarch

I'd rate it:


sign in to add your comment

Tags


Reviews

Add yours!

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.
ashleytrujillo 1 year ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free