This is not just any lemon meringue pie recipe, this is the best recipe out there! Trust me, I’ve been making it for over 30 years, and my mother made it before that. It’s a tried and true classic that never fails to impress. One bite and you’ll understand why it’s been a family favorite for generations.
Ingredients
- 1 can (14 ounces) of Eagle Brand sweetened condensed milk (NOT evaporated milk)
- 1/2 cup of lemon juice
- 1 teaspoon of grated lemon zest or 1/4 teaspoon of lemon extract
- 2 eggs, separated
- 1 graham cracker or baked pie crust (8 or 9 inches)
- 1/4 teaspoon of cream of tartar
- 4 tablespoons of sugar
Instructions
- Preheat the oven to 325°F.
- In a medium bowl, combine the sweetened condensed milk, lemon juice, lemon zest or extract, and egg yolks. Stir until the mixture thickens.
- Pour the mixture into a cooled graham cracker crust or a cooled pie crust.
- In another medium bowl, beat the egg whites and cream of tartar at high speed until soft peaks form.
- Gradually stir in the sugar, beating on medium speed, one tablespoon at a time. Beat for 4 minutes longer or until the sugar is dissolved and firm, shiny peaks form.
- Spread the meringue over the pie, sealing it carefully at the edge of the crust to prevent shrinkage.
- Bake the pie for 12 to 15 minutes or until the meringue is lightly browned.
- Let the pie cool and then keep any leftovers covered in the refrigerator.
Enjoy this magical lemon pie with its light and fluffy meringue topping. It’s the perfect balance of sweet and tangy, and every bite will transport you to lemon heaven. So go ahead, indulge in this delightful dessert and create new memories to cherish!
