LEMON MERINGUE PIE
Prep time
20 mins
Cook time
40 mins
Total time
1 hour
Recipe by: George Graham
Serves: 6 to 8
Ingredients
3 large eggs
1 tablespoon lemon zest
1 (14-ounce) can of sweetened condensed milk
½ cup freshly squeezed lemon juice
1 (9-inch) pre-baked pie shell, such as Pillsbury
½ teaspoon cream of tartar
¼ cup of sugar
Instructions
- Preheat your oven to 325ºF.
- With two bowls, crack the eggs and separate the yolks from the whites. Reserve the whites for later.
- Whisk the yolks with the lemon zest, condensed milk, and lemon juice. Pour into the pie shell and bake on the center rack until the filling is set, about 30 minutes.
- For the meringue, beat the reserved egg whites in a mixer and add the cream of tartar. Continue beating and slowly add the sugar until stiff peaks form.
- Remove the pie from the oven and while it is still hot, spread the meringue over the top and to the edges. Return to the oven and bake until the top is slightly browned, about 10 minutes.
- Refrigerate before serving.
Notes
Make sure the egg whites are clear and free of any shells or even a speck of yolk. To prevent a weeping (watery) meringue, add the meringue while the pie is still hot, and be sure to beat the sugar until it dissolves. Any leftover pie should be refrigerated and eaten within a couple of days to prevent the meringue from becoming runny and separating.
