(48 votes, average: 3.85 out of 5)This is the best recipe for lemon meringue! The sweetened condensed milk makes it incredibly productive. I’ve been doing it for 30 years, and my mother made it before that. I don’t understand why that would be a problem for anyone. Excellent!
-
Perp
-
Cook
-
Ready In
-
Yield
12 servings
Ingredients
- 1 can (14 ounces) Eagle Brand sweetened condensed milk (NO evaporated milk)
- 1/2 cup lemon juice
- 1 teaspoon grated lemon zest or 1/4 teaspoon 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
Join my free Group. There are a lot of members who exchange their recipes and cooking tips: Click here
Instructions
- Preheat the oven to 325°F. In medium bowl, combine sweetened condensed milk, lemon juice, lemon zest or extract and egg yolks; stir until mixture thickens. Pour into cooled graham cracker crust or cooled pie crust.
- In medium bowl, beat egg whites and cream of tartar at high speed until soft peaks form. Gradually stir in sugar, beating on medium speed, one tablespoon at a time; beat 4 minutes longer or until sugar is dissolved and firm, shiny peaks form.
- Spread meringue over pie, sealing carefully at the edge of crust to prevent shrinkage. Bake for 12 to 15 minutes or until meringue is lightly browned. Let cool. Keep leftovers covered in the refrigerator.
Recipe and Photo: Culinary.net
Terry
Since the egg is not cooked in the lemon mixture, is it safe to eat? I’ve had the recipe for awhile but was hesitant to try.
Jane cook
Do you do a cook book please
Buckwheat Queen
now, No
Dutch
I guess I’m just stupid. Half the time I cannot find the next or open buttons. Would it be that hard to just include the directions on the ingredient page? It’s frustrating and causes me to not even look at your stuff.
Buckwheat Queen
no, Click on next page or open page
and you go to next page
Jane
How do u get to the next page for this recipe No arrow to advance Disappointed!!
Buckwheat Queen
Click on next page or open page
Becky
Thank you SO very much for giving us aan EMAIL icon. I hate icon for printer. I have to be at my desktop computer to use “printer” so again. THANK YOU. LOVE YOUR SITE…..AND YOUR RECIPES.
Gary
Is filling safe with uncooked egg yolks?
Sandra Yoder
The recipe directions are right there below the list of ingred. I think there is a ‘cookie’ that shows up right below the ingred list. It says to click to see the rest of the recipe and there it is.
Sherry Riddles
Is this recipe safe? Since basically you are eating raw egg yolks. The filling isn’t cooked at all?
Buckwheat Queen
Do you see instructions?
Siripan
Thanks for the recipe , will doing soon.
Maria
This looks like a lovely dessert. Your instructions are very clear. Thank you kindly! Cannot wait to make this pie.
R. Alpert
I too can never find the open or next page. I will not go through the frustration of not finding the instructions.
Buckwheat Queen
we don’t have any next page, R. Alpert
AngelGold
are the eggs going to cook in that 15 minutes you cook the meringue?
Gloria
What makes the pie wet after it’s cut ?
Annoyed Visitor
This website is terrible! Just add after add with very little substance and it’s very hard to follow the flow of the recipes. Are you publishing a site for visitors to enjoy or just some sort of clickbait farm?
Mary Langley
I love your site and your instructions are so easy to follow. I spend to much time on here. lol I love it
Mary Langley
I love your site and your instructions are so easy to follow. I spend to much time on her
I love it