Lemon Meringue Pie

You’re on your own for the crust. I make a real crust if I have time, and use some junk out of the frozen section if I don’t. My mom’s recipe.

325F

1-8” cooked cooled pie crust

Filling

1-15 oz can Eagle Brand condensed milk—don’t ask me why the brand is called out—it’s mom’s recipe

1/2 c fresh lemon juice

2 egg yolks

1t lemon zest

In medium bowl, blend above ingredients.

Meringue

2 egg whites @ room temperature. There must not be one flyspeck of yolk in there!

1/4 t cream of tartar

1/4 c sugar

Mix egg whites and cream of tartar in a small bowl until soft peaks form. Add sugar and keep mixing until stiff peaks form.

Pour yellow stuff into pie shell. Then pile meringue onto pie, covering the whole thing or making a big ol’ ring like my mom does. Either way, seal the edge of the meringue to the crust. Bake until peaks are golden brown, about 15 minutes.

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One Response to Lemon Meringue Pie

  1. James Mills says:

    Cool Alison. Thanks! I need a lemon mauragine pie receip!

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