Lemon Meringue Pie

Lemon Meringue Pie

(One 9″ Pie)



  • 1 pkg. “JIFFY” Pie Crust Mix
  • 4 – 6 Tbsp. cold water


  • 2 whole eggs
  • 4 egg yolks
  • 1-1/2 cups sugar
  • 1/4 cup conrstarch
  • 1/8 tsp. salt
  • 1 cup fresh lemon juice
  • 1/4 cup water
  • 2 Tbsp. butter


  • 1/2 cup sugar
  • 1 Tbsp. plus 1 tsp. cornstarch
  • 1/2 cup cold water
  • 4 egg whites, room temperature
  • 1/8 tsp. salt
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Pie Crust Mix


Preheat oven to 425°F.

Prepare pie crust as directed on package for a one crust pie. Bake 12 – 15 minutes. Let cool. For filling, whisk together eggs, egg yolks and sugar until light yellow. Add cornstarch and salt. Stir in lemon juice, water and butter. Transfer mixture to a non-aluminum saucepan. Stir constantly over medium until mixture is thick and starts to bubble. Boil for 1 minute. Spread evenly into pie crust. Cover with plastic wrap placed directly on top of filling. Refrigerate for 2 – 3 hours.

Preheat oven to 350°.

For meringue, whisk together sugar and cornstarch in a small saucepan. Add water and bring to a boil on high, whisking constantly. Boil 1 minute, whisking constantly. Transfer mixture to a small measuring cup. In a separate bowl, beat egg whites on high just until foamy. Add salt and beat until soft peaks form. With mixer running, pour in cornstarch mixture in a fine stream. Continue beating until stiff peaks form. Spread meringue over pie filling, making sure mixture touches edge of crust. Bake 13 – 15 minutes or until meringue is lightly browned. Cool completely.

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