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My review
My Mom's Lemon Meringue Pie
CollinW
"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."
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Ingredients
1 h 55 m servings 350 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 325 degrees F (165 degrees C). Press pie crust into a pie plate.
- 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.
Footnotes
- Cook's Note:
- Make sure bowl, beaters, and all utensils that will be used for the meringue are super clean, no grease!
Nutrition Facts
Per Serving: 350 calories; 13.6 g fat; 51 g carbohydrates; 7.7 g protein; 86 mg cholesterol; 206 mg sodium. Full nutrition
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Reviews
Read all reviews 1718 Ratings
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Most helpful positive review
5/4/2015
I took this to a barbecue. Everyone loved it! It has a tart but creamy lemon filling, complimented by the light meringue. I made my own shortcrust pastry and prebaked it for about 18 minutes ...
Most helpful critical review
3/28/2017
I'm sorry...didn't care for the taste.
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5/4/2015
I took this to a barbecue. Everyone loved it! It has a tart but creamy lemon filling, complimented by the light meringue. I made my own shortcrust pastry and prebaked it for about 18 minutes ...
4/3/2015
This is a great and easy recipe. I finally added it to my recipe box here on allrecipes.com. I've made it six times so far with diferent amounts of tartness for example leaving out the zest to a...
1/19/2016
Followed the recipe almost exactly; I left out the zest. Perfectly creamy, not too sweet nor too tart. Very easy to make, added to my recipes and will make the forever!
11/24/2015
This is quick, easy, and delicious! It follows a different path compared to other recipes, but it tastes just as lemony and fresh, and is quite easy so you can't go wrong.
1/25/2016
My wife claimed prior to making this that she doesn't like Lemon Meringue Pie. She does now! I added another egg white to have plenty of meringue and it was perfect. I sprinkled with turbinado s...
3/21/2018
Made this last night. Super simple and tastes so creamy.... hey, Mikey, “Try it you’ll like it”, LOL
2/7/2018
So easy! I used Meyers Lemons and a Ritz Cracker Crumb crust! Amazing!