Lemon Meringue Pie

Name: Lemon Meringue Pie
Yield: serves 6 to 8
Ingredients: One 14-ounce can sweetened condensed milk; 1/2 cup lemon juice; 1 teaspoon grated lemon zest; 3 egg yolks; One 8-inch prebaked pie shell or crumb crust; 3 egg whites; 1/4 teaspoon cream of tartar; 1/4 cup sugar

December 14, 2011

Recipe information

Yield
serves 6 to 8

Ingredients

One 14-ounce can sweetened condensed milk

1/2 cup lemon juice

1 teaspoon grated lemon zest

3 egg yolks

One 8-inch prebaked pie shell or crumb crust

Meringue

3 egg whites

1/4 teaspoon cream of tartar

1/4 cup sugar

Preparation

Step 1
In medium bowl, combine milk, lemon juice, and zest; blend in egg yolks. Pour into cooled crust.
Meringue
Step 2
Preheat oven to 325 degrees. Beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar until stiff. Spread over filling; seal to edge of crust. Bake for 12 to 15 minutes or until meringue is golden brown.

Paula Deen's Kitchen Classics

TagsPie Dessert Lemon Citrus Fruit Baking Electric Mixer Cookbooks

Recipe notes

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