How To make Magic Lemon Meringue Pie

Lemon Meringue Pie with Condensed Milk - Steph’s Stove

Old Fashioned Lemon Meringue Pie that features a flaky pie crust, condensed milk, egg yolks, lemon juice and a fluffy meringue of egg whites, sugar, and cream of tartar.


Old Fashioned Lemon Meringue Pie

Items needed:
1 pre-made deep dish pie shell (found in the frozen food section)
Condensed milk
3 eggs
Lemon juice
Granulated sugar
Cream of Tartar

Directions:
Preheat oven to 350°

Remove pie shell from package. Using a fork poke several holes into the pie crust bottom and sides. This “poking” will prevent the crust from rising up during the pre-baking process. Place the pie shell in the oven and pre-bake for about 10 minutes. The intention of this step is not to cook the crust but only for the pre-baking process to prevent a soggy and undercooked crust.

While the pie shell is pre-baking, combine the custard filling ingredients and mix until well until fully incorporated.

Custard Filling
1 can (14 oz) condensed milk
3 egg yolks (reserve the egg whites for the meringue)
½ cup of lemon juice
Pour custard filling mixture into pre-baked pie shell, return to the oven.
Bake for approximately 20 minutes until the filling has set.

Meringue
3 egg whites at room temperature (use 4 for a larger meringue)
½ cup granulated sugar
¼ teaspoon Cream of Tartar
Using an electric mixer and a whisk attachment on medium speed, beat egg whites for 2 minutes. When egg whites begin to change color from opaque to pale white, increase speed to high for 3 minutes. Reduce speed and add sugar gradually. Continue beating for 2 minutes until sugar has completely incorporated. Add cream of tartar and beat for an additional minute to incorporate. This should take between 6-7 minutes. Using a butter knife or spoon, gently transfer the meringue to top the warm pie. Spread to cover completely (including edges to prevent weeping) forming peaks as desired. Return pie to the oven for 10 minutes for meringue to brown.
Remove from the oven and allow the pie to cool on a wire rack. Once cooled, refrigerate for four hours or more to chill, slice, and enjoy!

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LEMON MERINGUE PIE

An impressive Mile High Lemon Meringue Pie with a luscious, tart lemon custard and a sweet, billowy meringue topping all nestled in a buttery pastry crust.

LEMON Icebox Pie in 5 minutes, 2 Ingredients -- an Old-Fashioned Recipe

Here's an old-timey recipe for a #lemon #iceboxpie that uses only 2 ingredients and requires NO baking! ???? It's the Magic Lemon Icebox Pie -- and here's how to make it. ????????

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Cremora Tart:

I used this recipe from My Fridge Food:

I used these videos and blogs as reference:
Collard Valley Cooks:
Meyer Lemon pie:

Old Fashioned Lemon Icebox Pie
2, 14 oz. cans of condensed milk
3/4 C. lemon juice
1 prepared graham cracker crust

*Do not use the 'Extra 2 slice' graham cracker crust by Keebler shown in the clip for this recipe as you won't have enough filling to fill it. Use a standard 9 crust.

This video is NOT sponsored. Just not baking a pie. ????

Eagle Brand condensed milk (Amazon affiliate link):
Pre-made graham cracker crust (Amazon affiliate link):

Disclaimer:
Some of the above links are Amazon affiliate links from which I receive a small commission with each sale at no extra cost to you. Thanks so much for the support. ????????

'Should We Not,' & 'Mi Limonero' are courtesy of epidemicsound.com, and 'Sprightly' is from iMovie. You've made it to the end -- welcome! Comment: Dancing lemon slice!????

5 Ingredient Lemon Meringue Pie

Making a lemon meringue pie is easier than you think – whipping up this bad boy only takes 5 ingredients! Who will you be making one for? ????????

Check out the recipe here:

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Lemon Meringue Pie Recipe

Hiii Guys

Welcome back for another feast! Today I’m sharing my lemon meringue tart (or pie) recipe using up some of my delicious seasonal lemons from my tree. I hope you’ll enjoy baking with me as I walk you through every step of making this tart - a super simple ginger biscuit base, condensed milk lemon custard filling and a Swiss meringue that’s lightly torched (I show you how to get that toasted top In the oven if you don’t have a blowtorch) for that campsite marshmallow touch. Enjoy!

Find the full recipe on my website:

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magic lemon pie