Magic Lemon Pie73 Reviews
“Lemon Meringue Pie using sweetened condensed milk and bottled lemon juice.” - by JANE HUEY
Original recipe yields 1 pie
- Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended. Pour filling into crust.
- In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread meringue over filling, sealing the edges.
- Bake at 400 degrees F (205 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.
Amount Per Serving (8 total)
- 351 cal
- 12.9 g
- 53.9 g
Based on a 2,000 calorie diet
Reviews (73)Rate This Recipe
"This lemon version of Key Lime Pie was creamy and delicious! I made my own crust using 1-1/4 c. graham cracker crumbs, 2 T. sugar and 5 T. melted butter, which I baked at 350 degrees for seven minutes..." See more. I knew I'd like a bolder lemon flavor so I added 1-1/2 tsp. grated lemon zest to the filling. After pouring the filling into the crust, I baked the pie an additional 15 minutes. I omitted the meringue as I preferred to top it with whipped cream. This was light, silky smooth and refreshing, and probably about the easiest pie to make!"
"Three generations of my family have made this pie - nearly identical recipe - we just use fresh lemons. It is absolutely THE best! We usually have to make two to avoid fights over the left overs!!..." See more"
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