Lemon Meringue Pie - No Cornstarch

Ready in 4 hours
1 review(s) averaging 3. 0% would make again

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

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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.


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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



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.


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!

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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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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 2 years ago

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