Lemon Meringue Pie
  • Cooking Time: 35
  • Servings: 8
  • Preparation Time: 15
  • 1 9" baked pastry or graham cracker crust
  • 3 eggs separated
  • 2 tsp grated lemon zest
  • 1 can sweetened condensed milk
  • ½ cup lemon juice
  • ¼ cup sugar
  • 1/4 tsp cream of tartar
  1. Beat egg yolks;
  2. Whisk in lemon zest, sweetened condensed milk and lemon juice.
  3. Pour into prepared crust. Bake in preheated 325°F (160°C) oven for 25 minutes.
  4. Remove from oven. Increase oven temperature to 350°F (180°C). Beat egg whites with cream of tartar until foamy; gradually add sugar beating until stiff peaks form but not dry.
  5. Spread meringue on top of hot pie, sealing carefully to edge of crust. Return to oven and bake for 10 minutes or until meringue is golden brown.
  6. Cool. Chill before serving.
This recipe debuted in the 1940’s as “Lemon Ice Box Pie” and quickly became the most popular dessert of that decade. It has most recently been updated to include an additional baking step to render the eggs safe. Modified from the Eagle Brand recipe.