My Mom's Lemon Meringue Pie

This lemon meringue pie recipe is the perfect amount of sweetness mixed with tartness and will quickly become a family-favorite.

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1 refrigerated pie crust

1 (14 ounce) can sweetened condensed milk

3 eggs, separated

1/2 cup lemon juice

2 teaspoons lemon zest

1/4 teaspoon cream of tartar

1/2 cup white sugar

Preheat oven to 325 degrees F (165 degrees C). Press pie crust into a pie plate.

Mix sweetened condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl; pour into pie crust.

Bake in the preheated oven for 25 minutes.

Five minutes before pie is done, beat egg whites and cream of tartar together in a bowl using an electric mixer on high speed until foamy. Slowly add sugar to egg white mixture and continue beating until meringue forms stiff peaks, about 5 minutes.

Remove pie from oven and increase temperature to 350 degrees F (175 degrees C). Spread meringue onto warm pie, making sure meringue goes all the way to the edges creating a seal. Using the back of a spoon, dab the meringue and pull up, creating peaks across the pie.

Bake in the oven for 15 minutes. Let cool to room temperature for 1 hour and store in the refrigerator.

My Mom's Lemon Meringue Pie

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Instructions

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