Mama's Magic Lemon Meringue Pie

Mama's Magic Lemon Meringue Pie Recipe

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Silka Clark


My mom used to make this pie for me on holidays. In her memory, I still make this one every Thanksgiving and Christmas. It sometimes doesn't quite set as solid as a typical lemon meringue pie, but my favorite is to eat it a little warm and gooey. Otherwise it will set in the refrigerator to a pudding like consistency.


★★★★★ 1 vote

20 Min
15 Min


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  • 1
    prepared graham cracker crust
  • 1/2 c
    lemon juice
  • 1 tsp
    grated lemon rind
  • 1 can(s)
    15oz sweetened condensed milk
  • 2
    eggs, separated
  • 1/4 tsp
    cream of tarter
  • 4 Tbsp

How to Make Mama's Magic Lemon Meringue Pie


  1. 1. Combine Lemon Juice, lemon rind, and sweetened condensed milk.
    2. Add two egg yolks and stir until blended.
    3. Pour into graham cracker crust.
    4. In a chilled glass bowl, add two egg whites and cream of tartar. (Or double if you like extra high meringue)
    5. Beat until almost stiff enough to hold a peak.
    6. Gradually add sugar and continue beating until stiff but not dry.
    7. Pile meringue on top of lemon filling sealing to edges. Use the back of the spoon to lightly create peaks.
    8. Bake in a slow oven (325 F) until lightly browned, about 15 minutes. Cool.

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About Mama's Magic Lemon Meringue Pie

Course/Dish: Pies

Show 2 Comments & Reviews

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