Magic Lemon Pie

Magic Lemon Pie

81
JANE HUEY 0

"Lemon Meringue Pie using sweetened condensed milk and bottled lemon juice."
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Ingredients

servings 351 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 351 kcal
  • 18%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 53.9g
  • 17%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 251 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended. Pour filling into crust.
  2. In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread meringue over filling, sealing the edges.
  3. Bake at 400 degrees F (205 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.

Reviews

81
  1. 88 Ratings

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Most helpful positive review

This lemon version of Key Lime Pie was creamy and delicious! I made my own crust using 1-1/4 c. graham cracker crumbs, 2 T. sugar and 5 T. melted butter, which I baked at 350 degrees for seven m...

Most helpful critical review

WHAT A DISASTER!! This Pie doesn't set. I tried it 3 times, all with the result that it could be drunk through a straw!! Don't bother!

This lemon version of Key Lime Pie was creamy and delicious! I made my own crust using 1-1/4 c. graham cracker crumbs, 2 T. sugar and 5 T. melted butter, which I baked at 350 degrees for seven m...

Three generations of my family have made this pie - nearly identical recipe - we just use fresh lemons. It is absolutely THE best! We usually have to make two to avoid fights over the left ove...

This is an awesome recipe. I usually throw two lemons in the blender and then strain the juice allowing some pulp to slip in. That will take care of any excessive sweetness ppl have mentioned. A...

Very good recipe! The filling gets 5 stars, but the meringue only gets 3 (I averaged them to get 4). The meringue is incredibly skimpy. I recommend doubling the egg whites, although it isn't ...

Is GREAT!!I've been making this recipe for decades.. The TRICK to this pie is to mix egg yolks and sweetened milk thoroughly before adding lemon juice and while mixing add lemon and mix just eno...

We have used this recipe in our family for YEARS. This is my favorite dessert. It sets MUCH better by using freshly squeezed lemon juice. (I believe the acids in the lemon causes it to set. Just...

WHAT A DISASTER!! This Pie doesn't set. I tried it 3 times, all with the result that it could be drunk through a straw!! Don't bother!

If you like lemon curd- you will LOVE this pie! This is an incredible tasting & easy to make pie! I don't know why others have had a hard time getting theirs to come out, but both times I've mad...

This is the best Lemon Meringue Recipe! The sweetened condensed milk makes it unbelievable rich. I have made this for the last 30 years and my Mother made it before that. I don't understand w...