With a tart lemon custard, a slice of my Lemon Meringue Pie will make your mouth pucker and smile. It is a classic Southern dessert that is as easy to make as delicious.
But first, a slice of history. This Deep South dish was invented in England by George Fox, founder of the Quakers during the 18th century, and the recipe traveled to North America in 1774 as the Quakers settled in our country. It didn’t take long for American cooks to add the dessert to a growing list of tasty recipes that have evolved.
Today, the pie is still based on a classic English lemon curd, but now there are shortcuts to arrive at the same delicious destination. Canned sweetened condensed milk and pre-baked pie shells simplify the process without sacrificing taste.
I love the tang of the lemony custard base balanced with the toasty, sweet meringue. This recipe is an irresistible crowd-pleaser and is sure to become one of your family’s most-requested desserts.
- 3 large eggs
- 1 tablespoon lemon zest
- 1 (14-ounce) can of sweetened condensed milk
- ½ cup freshly squeezed lemon juice
- 1 (9-inch) pre-baked pie shell, such as Pillsbury
- ½ teaspoon cream of tartar
- ¼ cup of sugar
- Preheat your oven to 325ºF.
- With two bowls, crack the eggs and separate the yolks from the whites. Reserve the whites for later.
- Whisk the yolks with the lemon zest, condensed milk, and lemon juice. Pour into the pie shell and bake on the center rack until the filling is set, about 30 minutes.
- For the meringue, beat the reserved egg whites in a mixer and add the cream of tartar. Continue beating and slowly add the sugar until stiff peaks form.
- Remove the pie from the oven and while it is still hot, spread the meringue over the top and to the edges. Return to the oven and bake until the top is slightly browned, about 10 minutes.
- Refrigerate before serving.
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