Lemon Meringue Pie Recipe by Paula Deen

4 ratings
Easy Level
25 MIN 10 Prep + 15 Cook
Servings
4 ratings
Easy Level
25 MIN 10 Prep + 15 Cook

Lemon Meringue Pie Recipe by Paula Deen

4 ratings
Print
4 ratings
Easy Level
25 MIN 10 Prep + 15 Cook
Loading the player...

Ingredients

  • 1 (8 inch) pre-baked pie shell, or crumb crust
  • 3 egg yolks
  • 1 teaspoon grated lemon zest
  • 1/2 cup lemon juice
  • 1 (14 oz) can sweetened condensed milk
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 cup sugar

Preparation

In medium bowl, combine milk, lemon juice and zest; blend in egg yolks. Pour into cooled crust.

 

Preheat oven to 325°.

 

Meringue:

 

Beat egg whites with cream of tartar until soft peaks form. Gradually beat in the sugar until stiff. Spread over filling; seal to edge of crust. Bake for 12 to 15 minutes or until meringue is golden brown.

Reviews

Only registered users can write reviews. Please, or register

4 Reviews

Delores
Delores 1/26/2016
1/26/2016
Just plain yummy

Just plain yummy. This pie has always been one of my favorites.

Corinne
Corinne 11/24/2015
11/24/2015
Holidays, birthd

Holidays, birthdays? I'm the hit of the day. I even make new friends. Thank you so so much Paula!

The PDN Web
The PDN Web 1/7/2015
1/7/2015
Thanks for your

Thanks for your comment, Shante. While you should always be careful when cooking, handling, and eating eggs, the recipe actually is correct -- many lemon meringue pie recipes do not require cooking the filling before adding the meringue. We hope this helps!

shante
shante 1/6/2015
1/6/2015
WARNING! This

WARNING! This recipe is missing the "COOKING THE FILLING" step! You should not eat RAW EGG Yokes

magazine ad      Paula Deen's General Store

magazine ad      Paula Deen's General Store