Recipe by EAGLE BRAND®
"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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(8-inch) crumb or baked pie shell
1 (14 ounce) can
EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
lemon juice from concentrate
grated lemon rind
cream of tartar, if desired
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.
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?
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.
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.
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.
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. :-(
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!
I remember my grandmother making this for us as kids! It's the BEST!!
* Percent Daily Values are based on a 2,000 calorie diet.
Magic Lemon Pie from EAGLE BRAND(r)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 107
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