easy lemon meringue pie
(2 ratings)
When I was eighteen years old, I was assigned the "job" of making a pie. I poured over my Mama's recipes and couldn't find anything that looked easy and went to the cabinet, spied the lemon juice and Voila! There it was, right on the back! And I've been making it ever since. I've passed the recipe on to my own Daughter. It is easy and a timeless tradition at Thanksgiving and Christmas. There has to be, Lemon, Chess and Chocolate Pies. No wonder people can't think on Thanksgiving!
(2 ratings)
yield
6 -8
prep time
10 Min
cook time
30 Min
Ingredients For easy lemon meringue pie
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1 cansweetened condensed milk
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3eggs, separated
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1/4 clemon juice concentrate or fresh
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1pie crust shell (regular)
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1/4 csugar
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1 tspvanilla extract
How To Make easy lemon meringue pie
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1Preheat Oven to 375. Prick thawed pie shell with fork, lightly. Bake for 10 minutes or until light golden. Remove from oven, let cool while you mix ingredients.
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2In a regular bowl, mix sweetened condensed milk and lemon juice. Slowly add egg yolks, reserving whites, one at a time, mixing thoroughly. Lemon juice, "cooks" the eggs, at least that is what I am told. Pour into cooled pie shell.
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3In a regular bowl, add egg whites. Beat with mixture until soft peaks form. Add sugar and vanilla. Beat until stiff peaks form. Pour on top of pie, Using a Spatula or Spoon,make peaks and swirls. Whatever looks pretty. Bake in oven until Meringue peaks are a light brown and set. Cool completely before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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