Magic Lemon Meringue Pie
I ate this pie a lot while I was growing up in Georgia, and I never knew who had the recipe. Turns out my mama had it all along! Edward’s Pies makes a really good frozen lemon meringue pie, but I can’t find it out here in Oklahoma. Edward’s products date back to the 1950s, and if you ever have one, be sure to check the box for a Bible verse. They’re known for that, and I guess that makes me like them even more, because I always include a Bible verse on my CDs. I made this homemade version of the pie for the first time recently. When I realized that I could actually make this myself and enjoy it whenever I wanted, I was thrilled. Garth isn’t a big fan of meringue, so sometimes I double the filling for this pie and leave off the meringue. That’s double the magic! Thanks for the inspiration, Edward’s.
Servings
10
Servings
10
Ingredients
Crust
Filling
Meringue
Instructions
  1. Preheat the oven to 325°F.
  2. In a mixing bowl, stir together the graham cracker crumbs, sugar, and butter until fully combined. Press the mixture firmly into a 9-inch pie plate. Set aside.
  3. In a medium bowl, mix the condensed milk, lemon juice, zest, and egg yolks. Pour the mixture into the crust.
  4. Beat the egg whites and cream of tartar in a medium bowl with an electric hand mixer until soft peaks form. Gradually beat in the sugar until stiff peaks form.
  5. Spread the meringue over the pie and seal to the edge of the crust. Bake for 15 to 20 minutes, or until the meringue browns slightly. Chill for at least 2 hours before serving.
Recipe Notes

Be sure to watch the pie while it’s baking. Meringue can burn quickly.