This easy lemon pie has a meringue topping. Please note: this pie contains raw eggs. We recommend that pregnant women, elderly, young children and people with medical or immune problems do not consume dishes containing raw eggs.

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Ingredients

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

Directions

Instructions Checklist
  • Preheat broiler to 500 degrees F (260 degrees C).

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  • In a medium mixing bowl beat together condensed milk, egg yolks, and lemon juice. Pour mixture into graham cracker crust.

  • In a separate glass or metal mixing bowl, beat egg whites with sugar until stiff peaks form. Spread evenly on top of lemon filling.

  • Brown in preheated broiler just until meringue is set and golden. Keep pie refrigerated.

Nutrition Facts

345 calories; protein 7.5g; carbohydrates 50.4g; fat 13.4g; cholesterol 93.5mg; sodium 256.7mg. Full Nutrition
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Reviews (62)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/08/2008
I took some of the previous review advice and it came out excellent: I used fresh squeezed lemon juice (it took about 3-4 lemons), a teaspoon or so of lemon zest, my mixer to beat the egg whites, to which I added 1/4 tsp tartar along with the sugar. The pie was excellent. The only thing was, I wish I had waited until the next day, letting it set better before we cut it. I did wait a few hours, but the meringue was so perfect, I had to try it!! ( As a professional cook I can tell you the acid levels in the lemons are high enough to kill the harmful bacteria in the egg, and I will wash the outside of the egg with a little bleach water as an extra measure because the salmonella lives on the shell, not inside.) Read More
(120)

Most helpful critical review

Rating: 1 stars
12/12/2005
I was hesitant to make this since everyone seemed to "tweak" the recipe. I made it EXACTLY like it said on the recipe, and the meringue would not stiffen, and the pie was VERY tart! I served it to my family which consists of a chef, and I was so embarrassed. I did not even want to serve it after seeing it come out of the broiler with hardly any meringue, but my husband insisted. I wish people would rate the recipes according to the recipe, not what they did to make it better. It makes it very confusing for the amateur cooks. Read More
(100)
74 Ratings
  • 5 star values: 54
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 4
Rating: 5 stars
10/08/2008
I took some of the previous review advice and it came out excellent: I used fresh squeezed lemon juice (it took about 3-4 lemons), a teaspoon or so of lemon zest, my mixer to beat the egg whites, to which I added 1/4 tsp tartar along with the sugar. The pie was excellent. The only thing was, I wish I had waited until the next day, letting it set better before we cut it. I did wait a few hours, but the meringue was so perfect, I had to try it!! ( As a professional cook I can tell you the acid levels in the lemons are high enough to kill the harmful bacteria in the egg, and I will wash the outside of the egg with a little bleach water as an extra measure because the salmonella lives on the shell, not inside.) Read More
(120)
Rating: 1 stars
12/12/2005
I was hesitant to make this since everyone seemed to "tweak" the recipe. I made it EXACTLY like it said on the recipe, and the meringue would not stiffen, and the pie was VERY tart! I served it to my family which consists of a chef, and I was so embarrassed. I did not even want to serve it after seeing it come out of the broiler with hardly any meringue, but my husband insisted. I wish people would rate the recipes according to the recipe, not what they did to make it better. It makes it very confusing for the amateur cooks. Read More
(100)
Rating: 5 stars
09/26/2008
This recipe is a good one. When I make it I add about 1-2 tsp of fresh lemon zest. A little lesson for those of you that are not successful with meringues...the egg whites MUST be at room temperature, your bowl and beaters MUST be totally clean and free of any oily residue, and your whites MUST NOT have any yolk in them, otherwise you will not get the volume, etc you need. Beat the whites until they begin to stiffen, then add your sugar and cream of tartar, continue beating until peaks form. And, for those of you who are afraid of the raw eggs...you can bake this pie at 350 for 5 min, plus the lemon juice "cooks" the yolk. There is nothing to fear....make it again and enjoy!!! Read More
(81)
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Rating: 4 stars
01/18/2008
For those afraid of the raw eggs just purchase the pasturized whites and yolks and there's no need to worry Read More
(19)
Rating: 4 stars
02/02/2007
I loved the pie. I do add a little lemon extract. the meringue needs help though. I found out if you use a small bowl powdered surger and cream of tartar also whip the egg whites before you add a pinch of tartar and 6 tbs. powdered suger slowely while still whiping Read More
(16)
Rating: 5 stars
02/14/2008
Note to self -- next time don't try to whip the meringue topping by hand.... use mixer. Yes, I tried it by hand but before I got it to peak my arm cramped up. Stuck it in the over anyway. Surely not as pretty as it was intended to look, but still tasted great. Read More
(15)
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Rating: 5 stars
01/14/2005
Everybody I make this pie for LOVES it!!! So simple and it turns out great every time. As for worrying about salmanella I wouldn't think it would be an issue unless the eggs had been left out for a very long time. To make a great meringue room temperature eggs fluff up the best but you only need to leave them out for 10-15 minutes. Read More
(14)
Rating: 4 stars
01/24/2003
This was an easy recipe and it tasted great. My husband loved it. One negative - This recipe contains raw eggs that are never cooked. I'm concerned about the possibility of salmonella. I probably won't fix again for that reason but if you don't care it's easy and tastes great! Read More
(14)
Rating: 5 stars
11/25/2009
I have made this very recipe EXACTLY as stated for 30+ years, quite probably 270+ pies. It's always come out right and it's always been the first empty pie pan. I've never made it that someone hasn't ask for the recipe. Started making it way before any salmonella scare, just use good hygiene and sanitation practices and you shouldn't have problems either. No one has ever become ill from one of my pies. There are no changes or "tweaks" to make because the pie is perfect, every time. I will mention that nowhere in this recipe did it tell you to beat the egg whites by hand. I guess anything's possible, but I'm sure it was intended that you use a mixer. For those who complain that the meringue "didn't come out", I suggest the basics. Let the egg whites come to near room temperature before beating, beat (WITH MIXER) until whites begin to thicken, then gradually beat it sugar. This will insure that you get your stiffness then the sugar will create the glossiness. I urge everyone to use the recipe as stated. Read More
(12)