Easy Lemon Meringue Pie

Gaye Livesay


When I was eighteen years old, I was assigned the "job" of making a pie. I poured over my Mama's recipes and couldn't find anything that looked easy and went to the cabinet, spied the lemon juice and Voila! There it was, right on the back! And I've been making it ever since. I've passed the recipe on to my own Daughter. It is easy and a timeless tradition at Thanksgiving and Christmas. There has to be, Lemon, Chess and Chocolate Pies. No wonder people can't think on Thanksgiving!

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10 Min


30 Min


1 can(s)
sweetened condensed milk
eggs, separated
1/4 c
lemon juice concentrate or fresh
pie crust shell (regular)
1/4 c
1 tsp
vanilla extract

Directions Step-By-Step

Preheat Oven to 375. Prick thawed pie shell with fork, lightly. Bake for 10 minutes or until light golden. Remove from oven, let cool while you mix ingredients.
In a regular bowl, mix sweetened condensed milk and lemon juice. Slowly add egg yolks, reserving whites, one at a time, mixing thoroughly. Lemon juice, "cooks" the eggs, at least that is what I am told. Pour into cooled pie shell.
In a regular bowl, add egg whites. Beat with mixture until soft peaks form. Add sugar and vanilla. Beat until stiff peaks form. Pour on top of pie, Using a Spatula or Spoon,make peaks and swirls. Whatever looks pretty. Bake in oven until Meringue peaks are a light brown and set. Cool completely before serving.

About this Recipe

Course/Dish: Pies
Hashtags: #lemon, #Meringue