Bake an Easy Lemon Meringue Pie

Here's an easy lemon meringue pie using sweetened condensed milk, lemon juice, lemon zest and eggs. The pie is topped with a meringue and baked until golden. Serves 8.

Ingredients

Steps

  1. Bake and cool the pie crust.
  2. Preheat the oven to 350ºF/180ºC.
  3. Separate the eggs. Add the sweetened condensed milk, lemon juice, lemon zest and 2 egg yolks to a mixing bowl. Mix well. (Reserve the remaining 2 egg yolks for another use).
  4. Pour the egg mixture into the baked and cooled pie shell.
  5. Beat the 4 Beat Egg Whites with the sugar until stiff peaks form. Pile the meringue over the pie filling.
  6. Bake until golden brown.



Warnings

  • As this pie uses eggs, and is gently baked, caution should be used when serving this to the young or elderly.
  • Another alternative is to use pasteurized eggs which are available in some larger metro areas.
  • To make this pie safe for all; leave off the meringue, cover loosely w/ aluminum foil and bake until internal temperature of pie is 160 degrees F (71 degrees C). Put meringue on pie and toast lightly under broiler or with butane kitchen torch. Adding all 4 yolks and a small package of cream cheese makes a superb dessert. Just remember to add the lemon juice last.

Things You'll Need

  • Pie plate
  • Mixing bowl
  • Mixing spoon
  • Measuring cups
  • Cooling rack
  • Oven mitts

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Sources and Citations

  • The recipe was adapted from one found in the Mennonite Community Cookbook. This recipe was also posted to the blog Ashton Corner.

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