4 Videos | Photo: Lemon Meringue Pie Recipe
Ingredients
- 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
Directions
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.
* Raw Eggs
*RAW EGG WARNING
Food Network Kitchens 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.
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By pcsallycarpenter
on January 30, 2012
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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!!!
By tina126
on January 09, 2012
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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!
By simssheryl_10289524
los aneles, CA
on January 01, 2012
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easy quick very good
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