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Lemon Meringue Pie Recipe by Paula Deen

2 ratings
Easy Level
25 MIN 10 Prep + 15 Cook
Servings
$ /Serving
2 ratings
Print
Easy Level
25 MIN 10 Prep + 15 Cook
6-8 Servings
$ /Serving

Lemon Meringue Pie Recipe by Paula Deen

2 ratings
Print
2 ratings
Easy Level
25 MIN 10 Prep + 15 Cook
6-8 Servings
$ /Serving
Lemon Meringue Pie

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 tarter until soft peaks from. 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.

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2 Reviews

The PDN Web
The PDN Web 1/6/2015
1/6/2015
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

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