Lemon Meringue Pie - No Cornstarch

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

Ready in 4 hours 10 minutes

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.


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.

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Recipe Links

Graham Cracker Pie Crust - Simple

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"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 3y ago

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