CREAMY LEMON MERINGUE PIE
Make and share this Creamy Lemon Meringue Pie recipe from Food.com.
Provided by Rhonda O
Categories Pie
Time 30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- In a medium bowl, beat egg yolks; stir in sweetened condenesed milk, real lemon, and rind.
- Pour into crust.
- In a small bowl, beat egg whites with cream of tartar until foamy.
- Gradually add sugar until stiff but not dry.
- Spread meringue on top of pie sealing carefully to edge of crust.
- Bake 15 minutes or until meringue is golden brown.
- Cool, chill before serving.
EASY ENOUGH CREAMY LEMON MERINGUE PIE
Got this recipe from Keebler. I used fresh lemon juice in mine but you can buy store brand.This pie has a thicker filling than most lemon meringue pies and has a stronger egg taste. It's different than most lemon meringue pies too.
Provided by Marsha D.
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- In a medium bowl beat egg yolks well.
- Stir in condensed milk,lemon juice, lemon peel and food coloring, if desired. This will thicken.
- Pour mixture in pie crust and bake 30 minute at 325°F.
- Preparing the meringue.
- Beat egg whites, vanilla, and cream of tarter in a large bowl with a electric mixer on medium speed until soft peaks form.
- Add sugar gradually, turning up mixer on high speed, until stiff peaks form.
- Turn oven up to 350°F.
- Spread meringue on top of hot pie filling all over the entire pie.
- Put in oven and bake another 15 minutes or until golden brown.
- Take out of oven and cool on stove or counter top for at least 1 hour.
- Place in refrigerator and chill at least 2 to 3 hours before serving.
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