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“this recipe comes from the St. Lawrence Canada back of the box recipe.”
READY IN:
35mins
SERVES:
6
YIELD:
1 9 inch pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine salt sugar cornstarch and 1/2 cup of the cold water together in a saucepot. Mix well. Gradually add 1 1/2 cups boiling water stirring well, and cook over medium heat until mixture thickens and comes to a low boil. Continue to boil one minute. Remove from heat, add a little of the mixture into the slightly beaten egg yolks, stirring well. Then add all back into the pot and return to heat, and cook one more minute.
  2. Remove from heat, add in the butter, lemon zest and lemon juice.
  3. mix well and allow to cool slightly.
  4. Pour cooled lemon filling into cooled prebaked pie shell, and completely cool at room temperature.
  5. Whip the egg whites with the cream of tartar until soft peaks form, gradually add in the sugar continue beating until stiff peaks are formed.
  6. Spread the meringue over the room temperature cooled pie, sealing right to the crusts edges.
  7. Bake at 400 degrees for 5 to 10 minutes, until golden browned.
  8. Remove to a wire rack and continue to cool at room temperature.

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