Lemon Meringue Pie With Lemon Juice. Pour into a pie crust that has been pre-baked. Gradually beat in sugar until soft peaks form.
Pour filling into 9 inch pie shell that has been baked and thouroughly cool. Mound meringue onto pie and spread evenly to edges creating a seal between crust and meringue. Heat over medium heat until it thickens into a pudding.
Reserve leftovers in the refrigerator for up to 3 days.
Let stand at room temperature for at least 6 hours before serving. Pour into a pie crust that has been pre-baked. The mixture will be thin and cloudy then eventually begin. Mound meringue onto pie and spread evenly to edges creating a seal between crust and meringue.