Lemon Meringue Pie

Lemon Meringue Pie from Pillsbury™ Baking

Tags: Dessert/Sweets, Pies

  • Prep Time: 60 min
  • Cook Time: 30 min
  • Ready Time: 120 min
  • Yield: 8 servings




  • 1 cup sugar
  • 1/3 cup cornstarch
  • 1/8 teaspoon salt (optional)
  • 1 1/2 cups cold water
  • 1 large egg yolk, lightly beaten
  • 1/3 cup lemon juice
  • 1 teaspoon grated lemon peel


  • 3 large egg whites
  • 1/8 teaspoon salt (optional)
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract

Preparation Directions

  • HEAT oven to 425ºF. Prepare single pie crust according to recipe directions, using a 9-inch pie plate. Cool.
  • REDUCE oven temperature to 350°F.
  • COMBINE sugar, cornstarch and salt in medium saucepan. Gradually stir in water until mixture is well blended. Cook and stir over medium-high heat until mixture comes to a boil. Reduce heat to low. Cook and stir 3 minutes. Remove from heat.
  • STIR small amount of hot mixture into egg yolk in small bowl. Return mixture to saucepan. Cook and stir 1 minute. Remove from heat. Stir in lemon juice and lemon peel.
  • BEAT egg whites and salt in small bowl until frothy. Gradually add sugar, beating well after each addition. Beat until stiff, but not dry. Beat in vanilla.
  • SPOON filling into baked pie shell. Spread meringue over filling, sealing meringue to edge of pie shell.
  • BAKE at 350ºF for 15 minutes or until golden brown. Cool completely on rack. Cut with sharp knife dipped into hot water.

Nutritional Information Per Serving

Serving Size (1 slice, 1/8 of pie), Calories 340 (Calories from Fat 120), Total Fat 13g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 25mg, Sodium 170mg, Total Carbohydrate 53g (Dietary Fiber 1g, Sugars 32g), Protein 4g; Percent Daily Value*: Vitamin A 0%, Vitamin C 8%, Calcium 0%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.