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My Mom's Lemon Meringue Pie

"This is my mother's lemon meringue pie recipe and it is one of my all time favorite desserts. You can add a bit more lemon zest if you want it to be more tart! Don't let pie cool before putting on meringue."

Ingredients :

  • 1 refrigerated pie crust
  • 1 (14 ounce) can sweetened condensed milk
  • 3 eggs, separated
  • 1/2 cup lemon juice
  • 2 teaspoons lemon zest
  • 1/4 teaspoon cream of tartar
  • 1/2 cup white sugar

Instructions :

Prep : 15M Cook : 8M Ready in : 1H55M
  • Preheat oven to 325 degrees F (165 degrees C). Press pie crust into a pie plate.
  • Mix sweetened condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl; pour into pie crust.
  • Bake in the preheated oven for 25 minutes.
  • Five minutes before pie is done, beat egg whites and cream of tartar together in a bowl using an electric mixer on high speed until foamy. Slowly add sugar to egg white mixture and continue beating until meringue forms stiff peaks, about 5 minutes.
  • Remove pie from oven and increase temperature to 350 degrees F (175 degrees C). Spread meringue onto warm pie, making sure meringue goes all the way to the edges creating a seal. Using the back of a spoon, dab the meringue and pull up, creating peaks across the pie.
  • Bake in the oven for 15 minutes. Let cool to room temperature for 1 hour and store in the refrigerator.

Notes :

  • Make sure bowl, beaters, and all utensils that will be used for the meringue are super clean, no grease!

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