Magic Lemon Meringue Pie
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
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
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.