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.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
351 Calories
Recipe Instructions
Step 1
Bake in the preheated oven for 25 minutes.
Step 2
Preheat oven to 325 degrees F (165 degrees C). Press pie crust into a pie plate.
Step 3
Mix sweetened condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl; pour into pie crust.
Step 4
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.
Step 5
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.
Step 6
Bake in the oven for 15 minutes. Let cool to room temperature for 1 hour and store in the refrigerator.
