Magic Lemon Meringue Pie


  • 1 crumb or baked pastry 8-inch pie shell, cooled
  • 1-1/3 Cups (15-oz can) Eagle Brand Sweetened Condensed Milk
  • 1/2 Cup lemon juice (fresh, reconstituted or frozen)
  • 1 Tsp grated lemon peel (zest) (fresh or dried)
  • 2 Egg yolks
  1. In medium-sized mixing bowl, blend together Eagle Brand Sweetened Condensed, lemon juice, lemon peel and egg yolks until thickened.
  2. Turn into pie shell.


  • 2 Egg whites (at room temperature)
  • 1/4 Tsp cream of tartar
  • 1/4 Cup sugar
  1. In medium-sized mixing bowl, whip egg whites with cream of tartar until they hold a soft peak.
  2. Gradually whip in sugar; continue to whip just until whites hold firm peaks.
  3. Pile onto pie filling and seal to edge of pie shell.
  4. Bake in 325ºF (slow) oven until top is golden brown, about 15 minutes.
  5. Cool before serving


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