This Lemon Meringue Pie recipe is one of my absolute favorite recipes of all time. I would beg my mom to make it every holiday when I was a kid. I don’t what it was about it’s creamy, lemony goodness that drove me to crave it all year long! I have tweaked the recipe a little bit to make it my own. (I tend to be heavier handed on the lemon juice), but it’s super easy and absolutely delicious!
- One ready made graham cracker pie crust
- 3 eggs (separated)
- 1 cup sugar
- 1/8 t cream of tartar
- 1/8 t salt
- 1 can non-fat sweetened condensed milk
- 1 cup lemon juice
Preheat oven to 350 degrees
Separate the eggs. Put yolks in one bowl and egg whites in another. Set egg whites aside (let set until room temperature)
To the egg yolks, add the lemon juice and sweetened condensed milk. Mix until completely blended
Pour lemon mixture into the pre-made pie crust
After the egg whites are room temperature, beat until forthy.
Once frothy, add salt and cream of tartar until soft peaks form
Adding 1T at a time, add sugar and beating a lot between each additional Tablespoon. Beat until stiff peaks form (can take up to 10 mins)
Once stiff peaks form, use a spatula to place meringue on top of lemon mixture. Make sure to seal (bring to edges) the pie with the meringue.
Place pie on a cookie sheet and place in the oven at 350 for approximately 5-10 minutes or until the meringue is golden brown.
Set on the counter until cooled, and then refigerated for 1-2 hours or overnight.