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White Creme Lemon Meringue Pie Recipe


30 Min.
Skill Level:
8 servings

A twist on traditional Lemon Meringue Pie, HERSHEY'S CHIPITS White Creme Chips add a richness to the tart lemon filling. A beauty to behold!

Ingredients & Directions

Bake Time
30 minutes
Chill Time
2 hours


Prevent your screen from going dark while you bake.


  • 1
    Tenderflake® Deep Dish Pie Shell, thawed
  • 1 1/2 cups
    milk (375 mL)
  • 1/2 cup
    granulated sugar (125 mL)
  • 1/3 cup
    Fleischmann’s® Canada Corn Starch (250 mL)
  • 4 tsps
    finely grated lemon zest (20 mL)
  • 1/3 cup
    fresh lemon juice (75 mL)
  • 2 tbsps
    cold Lactantia® Salted Butter, cut into cubes (30 mL)
  • Meringue:
  • 1/2 cup
    Naturegg™ Simply Egg Whites™, well shaken, at room temperature (125 mL)
  • 1/2 tsp
    cream of tartar (2 mL)
  • 1/3 cup
    granulated sugar (75 mL)


Equipment Needed 
oven and stovetop Oven & Stovetop
measuring cups Measuring Cups
saucepan Saucepan
whisk Whisk
mixing bowl Mixing Bowl
mixer Mixer
refrigerator Refrigerator

Preheat oven to 400°F (200°C). Bake pie shell for 12 minutes; cool completely.


Meanwhile, whisk milk with sugar and corn starch in a medium, heavy-bottom saucepan set over medium heat. Cook, stirring constantly, until mixture is very thick; remove from heat. Whisk in white creme chips until melted. Whisk in lemon zest and juice until well combined. Gradually whisk in butter until completely incorporated. Pour into prepared pie shell.


Meringue: Preheat oven to 325°F (160°C). Beat egg whites and cream of tartar until fluffy. Beating constantly, gradually add sugar; beat until stiff peaks form. Mound meringue over hot pie filling, spreading right to edge of pie plate. Bake for 18 to 20 minutes or until golden. Cool to room temperature. Chill for at least 2 hours before serving.