Lemon Meringue Pie using sweetened condensed milk and bottled lemon juice.

Recipe Summary

Servings:
8
Yield:
1 pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended. Pour filling into crust.

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  • In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread meringue over filling, sealing the edges.

  • Bake at 400 degrees F (205 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.

Nutrition Facts

351 calories; protein 6.8g; carbohydrates 53.9g; fat 12.9g; cholesterol 63.2mg; sodium 250.5mg. Full Nutrition
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Reviews (134)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/06/2009
This lemon version of Key Lime Pie was creamy and delicious! I made my own crust using 1-1/4 c. graham cracker crumbs, 2 T. sugar and 5 T. melted butter, which I baked at 350 degrees for seven minutes. I knew I'd like a bolder lemon flavor so I added 1-1/2 tsp. grated lemon zest to the filling. After pouring the filling into the crust, I baked the pie an additional 15 minutes. I omitted the meringue as I preferred to top it with whipped cream. This was light, silky smooth and refreshing, and probably about the easiest pie to make! Read More
(149)

Most helpful critical review

Rating: 1 stars
12/23/2002
WHAT A DISASTER!! This Pie doesn't set. I tried it 3 times all with the result that it could be drunk through a straw!! Don't bother! Read More
(26)
149 Ratings
  • 5 star values: 102
  • 4 star values: 24
  • 3 star values: 13
  • 2 star values: 6
  • 1 star values: 4
Rating: 5 stars
10/06/2009
This lemon version of Key Lime Pie was creamy and delicious! I made my own crust using 1-1/4 c. graham cracker crumbs, 2 T. sugar and 5 T. melted butter, which I baked at 350 degrees for seven minutes. I knew I'd like a bolder lemon flavor so I added 1-1/2 tsp. grated lemon zest to the filling. After pouring the filling into the crust, I baked the pie an additional 15 minutes. I omitted the meringue as I preferred to top it with whipped cream. This was light, silky smooth and refreshing, and probably about the easiest pie to make! Read More
(149)
Rating: 4 stars
06/09/2009
Very good recipe! The filling gets 5 stars, but the meringue only gets 3 (I averaged them to get 4). The meringue is incredibly skimpy. I recommend doubling the egg whites, although it isn't necessary to double the sugar. I loved how easy the filling was compared to the lemon filling I usually make. It took less time and dirtied fewer pans. It also cooked beautifully and kept beautifully. No separating at the edges, and no weeping or beading! I made this first in a lemon version, then in a lime version. The lime was good, but the lemon was better. If you want a little stronger flavor, simply grate a little zest into it. But everyone who ate my pies thought the flavor was great just as it was. Hope this helps someone.:-) Read More
(76)
Rating: 5 stars
10/18/2005
Three generations of my family have made this pie - nearly identical recipe - we just use fresh lemons. It is absolutely THE best! We usually have to make two to avoid fights over the left overs!! Read More
(74)
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Rating: 5 stars
12/25/2008
Is GREAT!!I've been making this recipe for decades.. The TRICK to this pie is to mix egg yolks and sweetened milk thoroughly before adding lemon juice and while mixing add lemon and mix just enough to mix good and then pour into pie shell immediatly Read More
(70)
Rating: 5 stars
06/28/2008
This is an awesome recipe. I usually throw two lemons in the blender and then strain the juice allowing some pulp to slip in. That will take care of any excessive sweetness ppl have mentioned. A wonderful pie that should be made a summer tradition! Read More
(62)
Rating: 5 stars
02/13/2008
We have used this recipe in our family for YEARS. This is my favorite dessert. It sets MUCH better by using freshly squeezed lemon juice. (I believe the acids in the lemon causes it to set. Just a guess!) It also tastes a whole lot better with real lemon juice. Read More
(37)
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Rating: 5 stars
04/07/2009
If you like lemon curd- you will LOVE this pie! This is an incredible tasting & easy to make pie! I don't know why others have had a hard time getting theirs to come out but both times I've made it it was perfect. I make sure to beat the filling on high for 3-5 minutes and it comes out nice and thick. I haven't had any problems at all with the meringue turning out although I do double the meringue ingredients so I can have a higher topping on my pie- I think it's nicer looking. Each time I've made this it's folks devour it in seconds- not even a piece left over for the one who baked it! Your recipe has been added to the Christmas Pie Must list- that's a HUGE honor in our house! This pie is great and I thank you so very much for sharing it!!!!!!!!!!! Read More
(34)
Rating: 5 stars
05/27/2007
This is the best Lemon Meringue Recipe! The sweetened condensed milk makes it unbelievable rich. I have made this for the last 30 years and my Mother made it before that. I don't understand why anyone would have any problems with it. Excellent! Read More
(27)
Rating: 1 stars
12/23/2002
WHAT A DISASTER!! This Pie doesn't set. I tried it 3 times all with the result that it could be drunk through a straw!! Don't bother! Read More
(26)
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