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

prep:
15 mins
cook:
40 mins
additional:
1 hr
total:
1 hr 55 mins
Servings:
8
Yield:
8 servings
Advertisement

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.

    Advertisement
  • 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
Advertisement

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/05/2015
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 on 400 (after pricking with a fork and topping with a piece of parchment paper holding uncooked rice). 5 stars! Read More
(9)

Most helpful critical review

Rating: 1 stars
03/29/2017
I'm sorry...didn't care for the taste. Read More
26 Ratings
  • 5 star values: 21
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
04/03/2015
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 adding twice as much ( I love to experiment). Thank you AnnnCollin for posting this. Read More
(9)
Rating: 5 stars
05/04/2015
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 on 400 (after pricking with a fork and topping with a piece of parchment paper holding uncooked rice). 5 stars! Read More
(9)
Rating: 5 stars
01/19/2016
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! Read More
(3)
Advertisement
Rating: 5 stars
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. Read More
(2)
Rating: 5 stars
01/25/2016
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 sugar prior to baking the meringue for an extra garnishing touch. Read More
(1)
Rating: 5 stars
05/03/2016
Delicious!! Won't be using a different recipe for lemon meringue again. Read More
(1)
Advertisement
Rating: 1 stars
03/29/2017
I'm sorry...didn't care for the taste. Read More
Rating: 5 stars
12/27/2016
Rating: 1 stars
03/02/2017
I've now made this pie 6 times exactly the same way each time. The first time it was perfect and everyone raved about it. The next 5 times I've used exactly the same lemons from the same tree and the same milk but the pie never sets. What on earth could be causing this????? Read More
Advertisement