Lemon Meringue Pie

Total Time:
25 min
10 min
15 min

6 to 8 servings

  • 1 (14-ounce) can sweetened condensed milk
  • 1/2 cup lemon juice
  • 1 teaspoon grated lemon zest
  • 3 egg yolks
  • 1 (8-inch) prebaked pie shell or crumb crust
  • Meringue:
  • 3 egg whites
  • 1/4 teaspoon cream or tartar
  • 1/4 cup sugar

In medium bowl, combine milk, lemon juice, and zest; blend in egg yolks. Pour into cooled crust.

Preheat oven to 325 degrees F.

Beat egg whites with cream of tartar until soft peaks from. Gradually beat in the sugar until stiff. Spread over filling; seal to edge of crust. Bake for 12 to 15 minutes or until meringue is golden brown.

Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    224 Reviews
    0/1000 characters
    Your Rating:
    Sort by: 
    not good
    this is a super easy recipe! i thought it was a little small. filling was low and my meringue got a little watery--- but still edible and delicious though. maybe a 4-5 egg recipe will give it more oomph?
    Not sure what happened...this is my favorite pie from childhood and I've used this recipe over and over again, but I made it last night and it didn't set the next morning. Just a soupy mess. Makes me sad, this recipe is usually flawless.
    I cannot imagine what went wrong with the cooks who have had trouble with this one. It's easy and absolutely wonderful. It is the exact same recipe on the Key lime juice bottle except that this is lemon. I have one in the oven now and later I will top it off with whipped cream. I prefer that over the meringue.
    Excellent and very easy. My husband is very picky about his lemon meringue pie and have tried many variations. This was a hit so will be the one I stick with. For the novices who may not know better there is a typo; it says cream or tartar, of course that is cream of tartar :..
    I'm from Latin America so I am used to the flavor of sweetened condensed milk in pies - I thought it was pretty good. I was hesitant about the uncooked yolks in my filling, so I after I poured the filling into the shell, I baked it for 15 minutes at 350 - let it cool and then did the meringue. Really good pie and I will make it again!
    I was very disappointed. made this for my twins birthday and even as I was making it kept thinking something was wrong. the ingredients didnt seem to match. It never set up and was soupy!!! Was ashamed to serve it!! but thanks for giving me the chance to practice the meringue!!
    I just finsh eating a slab and it was wonderfull, easy and fast just what I like.
    I once made this pie and Alton Brown's version for a family party. I didn't particularly care for the latter and neither did my family. Everyone enjoyed it and now expects me to bake at every family function. However, even watching Paula Dean make the meringue like magic, mine always comes out flat, it's not the instructions...I just need practice =-. Thanks for the recipe!
    Absolutely the worst lemon meringue pie ever!!!! It never congealed and the condensed milk made the taste horrible! My granny would have been ashamed at my effort
    i only made the meringue part... and it worked omg.. you have no idea i have tried to make meringue 5 times this year. this is the only one that turned out good enough to eat....
    Even with a failed mirangue, guests raved! Only a tiny piece left, devoured next day by my daughter! Thank you for the success of my dinner party. It is the dessert they leave, thinking about. The last taste lingers...
    This is a great tasting pie. The only thing was that my filling did not solidify enough so I added one tbsp of cornstarch and that did the trick.
    Easy and really good tasting pie! Would definitely make again. I used 4 eggs instead of extra large eggs.
    I have made this pie time and time again. It is the best I have ever had. Mind you Lemon Merringue Pie is my favorite of all pie's.
    Very easy! I made this pie, oven baked for 20 mins @ 350 (no meringue let it cool for about an hour, place in freg. overnight.
     used cool whip topped with a little lemon zest. GREAT!
    I used pasteurized eggs and Meyers lemons and my pie was perfect. I doubled everything except the juice. Once I was done beating the filling, I put it directly into the pie. The congealing process starts right away and spooning it later can cause it to fail. I also doubled the meringue recipe. Meringue takes a long time (like 5 minutes even with a KitchenAid on 10. Make sure you completely clean your bowl and beaters and DRY them throughly because any oil or moisture with ruin the meringue. I baked it for 20 to 25 minutes. I kept looking for a minimum time for setting up in the reviews to no avail. I let it cool for about an hour before I put it in the fridge and 3 hours later we broke down and cut it and it was nicely set. It made beautiful pieces. I recommend the pasteurized eggs sold under the name "Davidson's Safest Choice". It gives you one less worry when serving raw egg products. I absolutely will make this again. It is out of this world delicious.
    I also doubled the filling and left it in the oven for 20 min @ 350 degrees, let it cool for awhile and put in the fridge for a few hours and..........got a great pie...not runny...not too sweet or tart.. it firmed just nice....loved it. Thanks Paula
    Skimpy! Not nearly enough filling for one 9-inch pie. ! I suggest doubling the recipe for the filling like I did. Also, I baked it at 350 degrees for 20 minutes, or until set. That way, much less risk of raw egg illness. Otherwise, delicious.
    Yummy and so easy. What a terrific recipe!
    Best homemade lemon pie!
    I have tried to make a good lemon meringue pie for my husband for the 44 1/2 years we have been married. It never turned out, either too runny or congealed with the meringue separating from the lemon pudding. This one is perfect .... very easy and DELICIOUS!!!
    I made this pie for the first time and it was very good. The condensed milk gives it a different texture but still works great. The crust was amazing and I will use this receipe everytime. It came out very flaky and buttery. I will say that you do need to put the filling in the frdge overnight and then bake at least 15 mins while making the merinuge and whip it at least 10 mins or more. If you have patience it will turn out great. I will def make this pie again. Thank you Paula for making it so easy and yummy!
    easy quick very good
    Thank you Paula. You have taken my favorite pie and made it so quick, easy, more importantly DELICIOUS!
     this is the best lemon pie i have tasted, a very easy recipe. love this pie, the down side is this pie will be runny.
    I enjoyed this recipe, but wish I would have read the previous comments first. There does in fact seem to be a step missing here - whether cooking the filling for 10 minutes first, or refrigerating the pie for several hours before cutting. If you follow the instructions as written and try to eat the pie immediately, it will indeed be runny. However, my grandmother made a version of this, so I knew it was an "icebox" pie and chilled it overnight. Perfect consistency the next day. Also, as another person mentioned, don't be impatient about making the meringue - it takes a long time, even with a KitchenAid mixer - but it's worth the wait. I don't really understand those who are complaining about the taste; it's delicious!
    I would like to start saying this pie rocks. I made it for a party yesterday and not one person said a negitive. Thank you Paula Deen.
     Here is some tips for making the Pie.
     cream or tattar should be cream of tarar.
     Don't freak out with the Meringue, it takes about 10 mintues.
     I hope these tips will help you.
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Magic Lemon Meringue Pie

    Recipe courtesy of Food Network Kitchen