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Baked Lemon Meringue Pie

  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Cook: 5 min
  • Yield: 8 servings
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1 (4-ounce) package cook and serve lemon pudding mix

3/4 cup superfine sugar

3 cups whole milk

1 lemon, juiced

3 egg yolks

1 baked pie crust (in a 9-inch deep pie plate)

Lemon Whipped Cream, recipe follows

Lemon Whipped Cream:

2 cups heavy cream

1 lemon, zested and juiced

1 cup powdered sugar

Candied lemon peel, garnish


  1. In a medium saucepan, mix together the pudding mix and sugar. Slowly whisk in the milk and lemon juice until smooth. Beat the egg yolks in a small bowl and add them to the pan. Whisk until incorporated. Bring the mixture to a boil over medium-high heat, stirring constantly with a rubber spatula until thickened. Allow to cool in an ice bath. Pour the filling into the pie crust and refrigerate until set, about 1 hour. Cut into wedges and serve with Lemon Whipped Cream.;

Lemon Whipped Cream:

  1. In a chilled mixing bowl add the heavy cream, lemon zest, lemon juice and powdered sugar. Using a handheld mixer, beat until soft peaks form. Transfer to a serving bowl and garnish with candied lemon peel. Refrigerate until ready to serve.
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