Toasted Lemon Meringue Pie

Toasted Lemon Meringue Pie


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The last few minutes in the oven is what gives the lemon meringue pie it's "toasted" look. This light and fluffy dessert combines the unique texture of meringue with the unforgettable flavor of lemon, making for a perfect potluck treat.

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Chicago, IL

Time needed

30-35 min cooking

Serving Size / Yield

4-6 servings


  • 1½ cups Water
  • 1¼ cups Sugar
  • 5 Tbsp Cornstarch
  • 4 Eggs, separated
  • ⅔ cup Lemon Juice
  • 1½ Tbsp Sweet Cream Butter
  • ½ tsp Salt
  • 1 tsp Vanilla
  • ⅔ cup Sugar
  • 2 tsp Baking Powder
  • 9" Baked Pie Shell

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In a microwave safe bowl, cook the water, sugar, and cornstarch for 3 minutes, then stir well with a whisk. Microwave 3 more minutes and whip until mixture forms a pudding consistency. Continue to whip very well until cooked. Slightly beat egg yolks and add 1 cup of the hot filling to them. Once mixed well, add that back to the hot mixture. Whip well and microwave for an additional 2 minutes. Add lemon juice, salt, butter, and vanilla. Pour into baked pie shell. Whip the egg whites in a stand mixer on high speed for 1 minute, then slowly add the sugar and beat for 1 minute. Add baking powder and beat 1 more minute. Cover pie with the meringue and seal all edges. Bake in a 375 degree oven until it reaches a golden brown, about 5 minutes.

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