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My Mom's Lemon Meringue Pie

Rated as 4.39 out of 5 Stars

"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 cals
Original recipe yields 8 servings

Directions

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  • Prep

  • Cook

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  1. Preheat oven to 325 degrees F (165 degrees C). Press pie crust into a pie plate.
  2. Mix sweetened condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl; pour into pie crust.
  3. Bake in the preheated oven for 25 minutes.
  4. 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.
  5. 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.
  6. 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 17
  1. 18 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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

I'm sorry...didn't care for the taste.

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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 ...

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...

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!

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.

Delicious!! Won't be using a different recipe for lemon meringue again.

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...

Made this last night. Super simple and tastes so creamy.... hey, Mikey, “Try it you’ll like it”, LOL

So easy! I used Meyers Lemons and a Ritz Cracker Crumb crust! Amazing!

Excellent consistency! Will probably aim for more tartness with more juice and zest and extra meringue next time we make it.