Magic Lemon Pie from EAGLE BRAND® Recipe -
Magic Lemon Pie from EAGLE BRAND(r) Recipe

Magic Lemon Pie from EAGLE BRAND®

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"Finally, a show-stopping lemon meringue pie that is also easy to make. If you do not wish to grate lemon zest, use 1/4 teaspoon of lemon extract in its place."

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Ingredients Edit and Save

Original recipe makes 8 inch pie Change Servings


  1. In mixing bowl, combine EAGLE BRAND®, lemon juice, lemon rind or extract, and egg yolks; stir until mixture thickens. Pour into chilled crumb crust or cooled pastry shell.
  2. Add cream of tartar to egg whites; beat until almost stiff enough to hold a peak. Add sugar gradually, beating until stiff and glossy but not dry. Pile lightly on pie filling.
  3. Bake 325 degrees F. until meringue is lightly browned. Cool.
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Reviews More Reviews

Most Helpful Positive Review
Jan 18, 2005

This is a fantastic pie. I call it a lemon ice box pie. It is not a lemon meringue pie! My mother made this pie for me all through my childhood, and now I make it for my family. I always double the recipe and make it in a long glass pan. Oh, by the way I use a box of vanilla wafers for the crust and crumble the wafers as a filler for crust. Additionally, I use fresh lemon juice. I just love this pie.

Most Helpful Critical Review
May 26, 2008

I tried this recipe several times. The taste is great, but it never thickened. I would love for someone to post a fix to this. Could using real lemons botch the recipe?


28 Ratings

Nov 09, 2007

With freshly squeezed lemon juice this rates 5 stars. I can't imagine whey the recipe doesn't call for fresh juice instead of that awful bottled stuff that is so bitter and harsh. Lemons are available year round and are really not that hard to squeeze.

Nov 22, 2006

My mom passed recently this pie was her trademark classic,only she made it with crushed vanilla wafers and fresh squeezed lemon juice. I will always make it in her memorey.

Mar 27, 2008

I have used this recipe since I first began cooking. It is great and works as well for a key lime pie by changing the lemons to limes. I am wondering why the reviewer who said that this is not a lemon meringue pie thinks that. Lemon pie with meringe on top. Sounds like one to me.

Nov 22, 2007

Tried making this recipe for my dad. He loves lemon pie, but thought I would try something new this year since my mom alwys makes it out of the lemon pudding. I wanted to impress him, well I was the one that came out impressed, the recipe with the consensed milk never thicken. I used everything the recipe called for except decided to use real lemon juice instead of the concentrate but didn't work. Now my dad is not having lemon pie this Thanksgiving, can't see how people say its one of the best. :-(

Aug 08, 2008

This is a classic recipe, but not tart enough for my family's taste! Try using a 9" crust, 4 to 5 eggs, and increase the lemon juice amount to YOUR tartness quotient, adding lemon extract, along with lemon zest to the custard!(taste as you go!) Then sweeten the meringue a bit more, and once cooled to room temperature, pop into the freezer to transform it into a summer-time triumph. If you're not fond of sweet & sour desserts, ignore my advice, but it's definitely worth your efforts to come up with your own variation on this classic recipe!

Dec 17, 2007

I remember my grandmother making this for us as kids! It's the BEST!!


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  • Calories
  • 378 kcal
  • 19%
  • Carbohydrates
  • 37 g
  • 12%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 11.8 g
  • 18%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 212 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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