Lemon Meringue Pie Supreme

Prep Time

25m

Bake Time

12-15m

Yields

1 pie

About this Recipe

Elevate your dessert game with Lemon Meringue Pie Supreme, a luxurious twist on the classic with a tangy lemon filling and a perfectly fluffy, golden meringue topping.

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This is a Heritage Recipe

Heritage recipes are culinary treasures passed down through generations, capturing the warmth of family. These time-honored dishes from our bakers are a delicious way to connect with our roots and uphold traditions.

“Easter wouldn’t have been Easter at my house unless my Irish mother served this luscious pie. She used this recipe for nearly 50 years, and now my family expects this for Easter dinner dessert as well.”

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Ingredients

Pie:

1 cup granulated Dixie Crystals
1¼ cups water
1 tablespoon butter
4 tablespoons cornstarch
3 tablespoons cold water
6 tablespoons lemon juice
1 teaspoon lemon rind, grated
3 egg yolk
2 tablespoons milk
1 baked 8-inch pie shell

Meringue:

3 egg whites
6 tablespoons granulated Dixie Crystals
1 teaspoon lemon juice

Instructions

Combine sugar, water and butter; heat until sugar is dissolved. Add cornstarch blended in cold water, cook slowly about 8 minutes until clear. Add lemon juice and rind. Cook 2 minutes.
Mix the egg yolks and milk together. Slowly add to warm mixture, stirring constantly, and bring slowly to boiling point. Do not boil.
Pour into 8-inch baked pastry shell. Cool, spread with meringue.
Meringue: beat egg whites until stiff, but not dry. Add sugar slowly, about a tablespoon at a time, and beat thoroughly until sugar is dissolved. Beat in lemon juice.
Bake at 350°F for 12–15 minutes.