My Mom's Lemon Meringue Pie recipe

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Ingredients

1 refrigerated pie crust
1 (14 ounce) can sweetened condensed milk
3 eggs, separated
½ cup lemon juice
2 teaspoons lemon zest
¼ teaspoon cream of tartar
½ cup white sugar

Nutrition Info

350.5 calories
carbohydrate: 51 g
cholesterol: 86.4 mg
fat: 13.6 g
fiber: 0.9 g
protein: 7.7 g
saturatedFat: 5.1 g
servingSize: -
sodium: 205.6 mg
sugar: 39.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Press pie crust into a pie plate.

  2. Mix sweetened condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl, pour into pie crust.

  3. Bake in the preheated oven for 25 minutes.

  4. Five minutes before pie is done, beat egg whites and cream of tartar together in a bowl using an electric mixer on high speed until foamy. Slowly add sugar to egg white mixture and continue beating until meringue forms stiff peaks, about 5 minutes.

  5. Remove pie from oven and increase temperature to 350 degrees F (175 degrees C). Spread meringue onto warm pie, making sure meringue goes all the way to the edges creating a seal. Using the back of a spoon, dab the meringue and pull up, creating peaks across the pie.

  6. Bake in the oven for 15 minutes. Let cool to room temperature for 1 hour and store in the refrigerator.

Recipe Yield

8 servings

Recipe Note

This is my mother's lemon meringue pie recipe and it is one of my all time favorite desserts. You can add a bit more lemon zest if you want it to be more tart! Don't let pie cool before putting on meringue.

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