Lemon Meringue Pie
This always makes a perfect pie and is creamer than the cornstarch version.
Calories per serving: 276kcal
Ingredients
Filling
- 1 can Sweetened Condensed Milk
- 1 Lemon, Juice of
- 3 egg yolks
- Lemon zest, optional
- 1 drop yellow food coloring, (optional)
Topping
- 3 Egg Whites
- 2 tablespoons Sugar
Instructions
- Preheat oven to 350 °F (177 °C).
- If you have not done so, prepare the graham crust.
Make the Filling
- Separate the eggs. Be sure no egg yolk gets in the whites because the whites will not whip if there is even a tiny bit of yolk. Watch the video.
- Combine milk with egg yolks and lemon juice and rind. Mix thoroughly.
- Pour into prepared graham cracker crust.
Make the Meringue
- Beat egg whites until foamy.
- Gradually add sugar, and beat until soft peaks form. Do not let the stiff peaks form because it will be harder to spread.
- Spoon the meringue over top of the pie, making sure all edges are secure, then make peaks with the back of the spoon. Alternatively, you can use a piping bag.
- Bake at 350 about 10 minutes or until the peaks are lightly browned.
- Let stand and cool, then place in refrigerator and chill thoroughly before serving at least four hours.
Notes
Using key limes instead of lemons will make a Key Lime Pie.
Scan for full nutrition info and step-by-step photos.
