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.

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4.1 224
not good item not reviewed by moderator and published
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? item not reviewed by moderator and published
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. item not reviewed by moderator and published
Yummy item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 :.. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!! item not reviewed by moderator and published
I just finsh eating a slab and it was wonderfull, easy and fast just what I like. item not reviewed by moderator and published
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! item not reviewed by moderator and published

Not what you're looking for? Try:

Magic Lemon Meringue Pie

Recipe courtesy of Food Network Kitchen