Lemon Meringue Pie

Happy 4th of July!  It doesn’t really feel like a holiday to me this morning.  I was really hoping to find a local 5K but turns out there a are a few races but none of them are 20 minutes away and that’s the max I was willing to go.  Instead let’s talk about pie.  Lemon meringue is my dad’s absolute favorite pie in the world, I’m pretty sure the thought of it just makes him melt.  This one is by Paula Deen and never has 20 minutes of my life made my dad so happy, and it really was awesome.  This was my first time making meringue.  I wasn’t sure that I’d be able to know what a soft peak was, but you know, just poke at the meringue and when a soft looking peak sticks up that’s all it is.  I’m not one for complicated recipes and this might be one of the easiest out there!

Cook Time: 15 min
 Level: Easy 

Yield: 6 to 8 servings

Prep: 10 min
Inactive Prep:  —
Cook: 15 min
Total: 25 min

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  • 1 (14-ounce) can sweetened condensed milk
  • 1/2 cup lemon juice
  • 1 teaspoon grated lemon zest
  • 3 egg yolks
  • 1 (8-inch) prebaked pie shell or crumb crust


  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 cup sugar


In medium bowl, combine milk, lemon juice, and zest; blend in egg yolks. Pour into cooled crust.

Preheat oven to 325 degrees F.

Beat egg whites with cream of tartar until soft peaks from. Gradually beat in the sugar until stiff. Spread over filling; seal to edge of crust. Bake for 12 to 15 minutes or until meringue is golden brown.  Keep in fridge when cooled.

About Laura

Working mom trying to balance life and baby.
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