Rating: 4.5 stars
28 Ratings
  • 5 star values: 23
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2

This is my mother's lemon meringue pie recipe and it is one of my all time favorite desserts. You can add a bit more lemon zest if you want it to be more tart! Don't let pie cool before putting on meringue.

Recipe Summary

cook:
40 mins
additional:
1 hr
total:
1 hr 55 mins
prep:
15 mins
Servings:
8
Yield:
8 servings
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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 oven to 325 degrees F (165 degrees C). Press pie crust into a pie plate.

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  • Mix sweetened condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl; pour into pie crust.

  • Bake in the preheated oven for 25 minutes.

  • Five minutes before pie is done, beat egg whites and cream of tartar together in a bowl using an electric mixer on high speed until foamy. Slowly add sugar to egg white mixture and continue beating until meringue forms stiff peaks, about 5 minutes.

  • Remove pie from oven and increase temperature to 350 degrees F (175 degrees C). Spread meringue onto warm pie, making sure meringue goes all the way to the edges creating a seal. Using the back of a spoon, dab the meringue and pull up, creating peaks across the pie.

  • Bake in the oven for 15 minutes. Let cool to room temperature for 1 hour and store in the refrigerator.

Cook's Note:

Make sure bowl, beaters, and all utensils that will be used for the meringue are super clean, no grease!

Nutrition Facts

351 calories; protein 7.7g; carbohydrates 51g; fat 13.6g; cholesterol 86.4mg; sodium 205.6mg. Full Nutrition
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