Creamy Lemon Meringue Pie
Creamy, lemon meringue pie made with fresh squeezed lemon juice, condensed milk, and a fluffy whipped meringue topping!
Servings: 10
Ingredients
- 1 Keebler Ready Crust 10 Inch Graham Pie Crust
- 1 tbsp Butter, melted
- 1 14oz can Condensed milk
- ½ cup Lemon juice
- 1 tsp Lemon rind
- 3 Eggs, separated
- ¼ tsp Cream of Tartar
- ⅓ cup Granulated sugar
Instructions
- Preheat oven to 350 degrees
- Brush pre-made graham cracker crust with melted butter and bake for 7-10 minutes to set the crust
- In a bowl, combine condensed milk, lemon juice, lemon rind, and egg yolks. Mix until smooth
- Pour lemon filling into the baked pie crust and set aside
- In a stand mixer, combine egg whites and cream of tartar and mix on high for 1 minute
- Continue mixing and gradually pour in the granulated sugar. Continue mixing until the egg whites form stiff peaks. This should take 3-4 minutes
- Scoop egg whites on top of the filled pie and smooth using a butter knife. Use the knife to make decorative peaks on the pie
- Bake pie for 45 minutes. During this time, the stiff peaks will start to brown.
- Remove pie from oven and let cool to room temperature, then move to fridge to chill for at least 4 hours, ideally overnight
Notes
Feel free to make your own graham cracker crust, but store-bought is perfectly fine
Be careful not to add the sugar too quickly to the egg white mixture or else the meringue will not form.