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Magic Lemon Meringue Pie

Magic Lemon Meringue Pie Recipe

One of the best lemon meringue pies ever, this recipe debuted in the 1940's as "Lemon Ice Box Pie" and quickly became the most popular dessert of that decade… and it’s still as popular as ever today!

Prep Time: 15 minutes plus baking time
Preheat To: 325°F (160°C)
Serving: 6-8 portions

Ingredients:

3 eggs, separated
2 tsp (10 mL) grated lemon rind
1 can (300 mL) Eagle Brand® Regular or Low Fat sweetened condensed milk
½ cup (125 mL) lemon juice
1 (9"/23 cm) baked pastry shell or prepared graham pie crust
¼ tsp (1 mL) cream of tartar
¼ cup (50 mL) sugar

Preparation:

1.  Beat egg yolks; whisk in lemon rind, sweetened condensed milk and lemon juice. Pour into prepared crust.
2.  Bake in preheated 325°F (160°C) oven for 25 minutes. Remove from oven. Increase oven temperature to 350°F (180°C).
3.  Beat egg whites with cream of tartar until foamy; gradually add sugar beating until stiff peaks form but not dry. Spread meringue on top of hot pie, sealing carefully to edge of crust.
4.  Return to oven and bake for 10 minutes or until meringue is golden brown. Cool. Chill before serving, if desired.

Notes:

Cool ‘n Sassy Keylime Pie Substitute keylime juice for lemon juice, and add 2-3 drops of green food colouring, if desired. Top with a meringue as above, or with whipped cream.

[+] Comments

Review on 8/6/2013 1:52:00 AM by

are you sure this is a diabetic recipe:

Review on 8/1/2013 12:04:00 AM by

My Mother always made this favorite pie and the raw eggs bothered me, but was told the acidic lemon juice "cooked" the egg. The short time for meringue to brown would not be enough time to cook eggs. It's been our family's favorite since 1946! (I'm 71)

Review on 4/3/2013 2:34:00 PM by Glenda

i have made this pie for many years, it is super easy to make and tastes amazing. I ALWAYS get complimented on it! I do the crust with gluten-free cookie crumbs and it is still great!

Review on 4/3/2013 1:56:00 PM by Louise

This sounds delicious. I'm going to purchase the items today and bake it tomorrow as a surprise for my husband!

Review on 7/8/2011 2:59:00 PM by Melanie

I had been fortunate enough not to incur illness (from raw egg yolks) over the years, when making this pie. I am so pleased to find the recipe has been revised to actually bake the pie to insure that all danger is removed! I've always loved this pie!

Review on 4/24/2011 1:02:00 PM by Doreen

can't wait to try this, looks and sounds yummy!:):)

Review on 11/1/2009 2:38:00 PM by Louise

Another recipe that is soooooooo easy to do and sooooooo good to eat!

Review on 6/22/2009 10:08:00 PM by Barb

Discovered this recipe on the can of E.B. It is the best Lemon Pie ever! Simple to make. I use the lighter E.B. to keep the calories a wee bit lower.

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