Mom'S Lemon Meringue Pie – a delicious recipe with eggs, lemon juice, condensed milk, lemon rind, lemon, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350.
2
FILLING:
3
Separate eggs and discard one yolk. Set aside the 3 egg whites. Mix the two remaining egg yolks with the lemon juice. Add sweetened condensed milk and grated lemon rind and mix well.
4
Place graham cracker crust in the preheated oven for 5 minutes. After removing from oven, pour filling into crust and set aside.
5
MERINGUE:
6
(Hint: meringue whips better and faster if whites are at room temperature).
7
In a separate mixing bowl add egg whites and cream of tartar. Whip at high speed, gradually adding sugar until the meringue is stiff enough to peak. Spread meringue evenly on top of filling.
8
Bake in oven for 15 minutes or until meringue is browned to your liking.
9
Allow pie to cool and then keep refrigerated.
218
kcal
Calories
11
g
Fat
17
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 eggs, 1/2 cup lemon juice (fresh squeezed is best), 1 (14 ounce) can sweetened condensed milk, 1 tablespoon finely grated lemon rind, and more.
Yes, Mom'S Lemon Meringue Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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