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 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. 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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By erika eckert
Lancaster, PA
on April 27, 2013
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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!
By mamatwins
on February 18, 2013
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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!!
By ggtimes6
Vermont
on January 07, 2013
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I just finsh eating a slab and it was wonderfull, easy and fast just what I like.
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