Lemon Meringue Pie Recipe


  • 1 pre-made graham cracker crust (not low-fat, make sure the bottom has no cracks in it)
  • 3 eggs, separated
  • 1 14-ounce can of Eagle Brand sweetened condensed milk (regular or low fat)
  • 1/2 cup lemon juice  (squeeze juice from a lemon, and add bottled lemon juice to make up the difference)
  • 1/4 teaspoon cream of tartar
  • 1/4 cup sugar


Preheat the oven to 350° F.

In mixing bowl, beat egg yolks; add sweetened condensed milk.   Slowly add lemon juice — too fast, and the milk will curdle.

Pour the filling into the crust.

In a clean mixing bowl, whip the egg whites with the cream of tartar until the whites are opaque white, and soft peaks form.  Gradually add the sugar, and whip until the peaks are stiff.

Spread the meringue on the pie, and seal to the edges.

Bake for 12 to 15 minutes, until the meringue begins to show light brown on any edges.

Allow to cool, then chill overnight.