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lemon meringue pie with a slice cut out

Lemon Meringue Pie

Print Recipe
This Lemon Meringue Pie is a classic, gorgeous, and extremely simple dessert.
Course Dessert
Cuisine American
Servings 8

Ingredients

  • 1 Pie Crust pre-baked
  • ½ Cup Lemon Juice
  • 1 tsp Lemon Zest
  • 1 can Sweetened Condensed Milk Eagle Brand
  • 2 Eggs separated
  • ¼ tsp Cream of Tartar
  • 4 Tbsp Sugar

Instructions

  • Chill the pie crust in the fridge and preheat the oven at 325°F.
  • Combine lemon juice and zest in a medium-sized bowl. Gradually whisk in the sweetened condensed milk.
  • Add the egg yolks to the lemon and milk mixture. Stir until it well blended and then pour it into the chilled pie crust.
  • Place the egg whites in a stainless steel mixing bowl or your stand mixer and beat on a low speed until the egg whites become frothy. Next, add in the cream of tartar. Increase the speed to medium-high and slowly add in the sugar as it mixes. Beat until you have stiff peaks.
  • Spoon the meringue on top of the lemon custard and bake at 325°F for fifteen minutes. This pie is best served chilled.

Notes

  • A homemade pie crust will really set this pie over the top.
  • If you use a KitchenAid to whisk your egg whites, some models' whisks will not reach only two egg whites. To remedy this, start with the flat beater and beat on speed 6 until frothy, then switch to the whisk attachment.