Lemon Meringue Pie Recipe

Whenever I need a quick and easy pie, I always make this lemon meringue pie from Paula Deen. It’s the easiest pie recipe (aside from pecan) and always makes a beautiful presentation; you wouldn’t think it’s easy at all. The recipe also calls for ingredients already in your kitchen. 

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Whether for the summer or winter season, you can make this pie recipe as it’s perfect all year round. I love making this every holiday as it is quick and easy, allowing me more time to do other dishes. So, if you’re still looking for a recipe that is surely to impress, try this one today! Watch the video below to learn the full instructions.

Ingredients:

• 1 (8-inch) or crumb crust pre-baked pie shell
• 3 egg yolks
• 1 tsp grated lemon zest
• 1/2 cup lemon juice
• 1 (14 oz) can  sweetened condensed milk
• 3 egg whites, room temp
• 1/4 tsp cream of tartar
• 1/4 cup sugar

Directions:

Step 1

Preheat your oven to 325 degrees F. Next, in a large mixing bowl, add three egg yolks. Beat them while gradually adding the lemon juice, and then the sweetened condensed milk. Incorporate the ingredients using a spatula, making sure they are mixed well. After this, stir in 1 tsp grated lemon zest, then transfer the mixture to the chilled pie crust. Set it aside. Now, make the meringue.

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Step 2

Add the egg whites in a large mixing bowl along with 1/4 tsp cream of tartar. Mix them using an electric mixer until soft peaks form, then start adding the sugar. Once done, dollop the meringue over the pie, making sure to spread it all the way to the edges to seal it. After this, put the pie on a cookie sheet, then place it in the preheated 325 degrees F oven and bake it for 12 to 15 minutes.

Lemon Meringue Pie Recipe