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lemon meringue pies

Lemon Meringue Pies

Easy, yummy zesty lemon meringue pies made in the pie maker


-1 pre-made pie crust

-3 egg yolks

-1 can (14 oz) sweetened condensed milk

-1/2 cup lemon juice

-1/2 cup sugar

-1/4 cup cornstarch

-1/4 tsp salt

-2 tbsp butter

-1 tsp lemon zest

-3 egg whites

-1/4 tsp cream of tartar

-1/4 cup sugar

-Olive oil (for greasing)

-Seasoning (optional)

-Dried spices (optional)


1. Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish with olive oil and set aside.

2. In a medium-sized bowl, whisk together the egg yolks, sweetened condensed milk, lemon juice, 1/2 cup of sugar, cornstarch, and salt until well combined.

3. Pour the mixture into the prepared pie crust and smooth out the top with a spatula.

4. Bake the pie for 15 minutes, then reduce the oven temperature to 325°F (165°C) and continue baking for an additional 15 minutes.

5. While the pie is baking, make the meringue topping. In a clean mixing bowl, beat the egg whites and cream of tartar on high speed until soft peaks form.

6. Gradually add in 1/4 cup of sugar and continue beating until stiff peaks form.

7. Remove the pie from the oven and spread the meringue over the top, making sure to seal the edges to prevent shrinking.

8. Use a fork to create peaks on the meringue, then sprinkle the lemon zest on top.

9. Place the pie back in the oven and bake for an additional 12-15 minutes, or until the meringue is lightly browned.

10. Remove the pie from the oven and let it cool on a wire rack for at least 1 hour before serving.

11. Optional: sprinkle some seasoning or dried spices over the top of the pie for added flavor.

12. Serve and enjoy your delicious Lemon Meringue Pie! Any leftovers can be stored in the refrigerator for up to 3 days.

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