Traditional Lemon Meringue Pie
Recipe from Fleischmann's Yeast, Argo, Karo

We hope you enjoy this delicious recipe from Argo, a provider of trusted products and a producer of trusted results.


Traditional Lemon Meringue Pie

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Servings: 8 servings
Prep Time: 25 mins
Total Time: 4 hrs 15 mins
Related Categories: Christmas Party, Christmas Pies, Easter Desserts, Lemon Pie, Meringue, New Year's, Thanksgiving Desserts
 
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Ingredients
  • 1  cup
    sugar
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  • 1/4  cup
    Argo® OR Kingsford's® Corn Starch
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  • 1-1/2  cups
    cold water
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  • 3 
    egg yolks, slightly beaten
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  •  
    Grated peel of 1 lemon
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  • 1/4  cup
    lemon juice
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  • 1  tablespoon
    butter OR margarine
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  • 1 
    baked (9-inch) pie crust
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  • 3 
    egg whites
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  • 1/3  cup
    sugar
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Directions
1.
PREHEAT oven to 350°F.
2.
COMBINE 1 cup sugar and corn starch in medium saucepan. Gradually stir in water until smooth. Stir in egg yolks.
3.
COMBINE 1 cup sugar and corn starch in medium saucepan. Gradually stir in water until smooth. Stir in egg yolks.
4.
STIR in lemon peel, lemon juice and butter. Spoon hot filling into pie crust.
5.
BEAT egg whites in small bowl with mixer at high speed until foamy. Gradually beat in remaining 1/3 cup sugar; continue beating until stiff peaks form. Spread meringue evenly over hot filling, sealing to edge of crust.
6.
BAKE 15 to 20 minutes or until golden. Cool on wire rack at room temperature for 30 minutes; refrigerate for 3 hours before serving.
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