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Judy's Zesty Lemon Meringue Pie 🍋🥧

Get ready to tantalize your taste buds with Judy's delightful Lemon Meringue Pie! This classic dessert is the perfect balance of tangy lemon filling and sweet, fluffy meringue. It's an excellent choice for celebrations, potlucks, or simply treating yourself after dinner. Serve it chilled for a refreshing dessert that’s sure to impress!

Ingredients

For the Filling

½ cup fresh lemon juice (about 3-4 lemons)
1 tsp grated lemon rind (or ¾ tsp lemon extract)
1 can (15 oz) sweetened condensed milk (try Eagle Brand for best results)
2 large egg yolks

For the Meringue

2 large egg whites
¼ tsp cream of tartar (optional but recommended)
4 tbsp granulated sugar

For the Crust

1 crumb or baked pastry shell (store-bought or homemade)

Instructions

Prepare the Filling: In a mixing bowl, combine the lemon juice and grated lemon rind (or extract). Gradually stir in the sweetened condensed milk until well blended. Add the egg yolks and mix thoroughly.
Fill the Crust: Pour the lemon filling into your chilled crumb crust or pastry shell.
Make the Meringue: In a clean bowl, add the cream of tartar to the egg whites and beat until they form soft peaks. Gradually add the sugar, continuing to beat until the meringue is stiff but not dry.

✨ Tip: Make sure your mixing bowl is free of grease for a fluffier meringue. A pinch of salt can also help stabilize the egg whites!
Top the Pie: Pile the meringue lightly on top of the lemon filling, making sure to spread it right to the edges to seal in the filling and prevent shrinking.
Bake: Place the pie in a preheated oven at 325°F (160°C) and bake for approximately 15 minutes, or until the meringue is lightly browned.
Cool and Serve: Allow the pie to cool completely before slicing. Refrigerate to chill and enhance the flavors.

🥶 Chilling: For best results, refrigerate the pie for a couple of hours before serving to let the flavors meld beautifully.

Variations

Graham Cracker Crust: Swap out the pastry shell for a graham cracker crust for a delicious twist. Just mix crushed graham crackers with melted butter and press into a pie dish.
Additional Flavors: Add a touch of lime or orange juice in addition to the lemon for a citrus medley that brightens up the taste even more!
Reduced Sugar: If you're watching your sugar intake, try using a sugar substitute in the meringue and filling.

Enjoy every zesty, refreshing bite of this delightful Lemon Meringue Pie! 🍋✨

All Revisions

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Here is the text from the image: **LEMON MERINGUE PIE** 1 crumb or baked pastry shell ½ cup lemon juice 1 tsp. grated lemon rind or ¾ tsp. lemon extract 1 - 15 oz. Eagle Brand sweetened condensed milk 2 eggs separated ¼ tsp. cream of tartar, if desired 4 tbls. sugar Combine lemon juice and grated lemon rind or lemon extract; gradually stir into condensed milk. Add egg yolks and stir until well blended. Pour into chilled crumb crust or shell. Add cream of tartar to egg whites; beat until almost stiff enough to hold a peak. Add sugar gradually, beating until stiff but not dry. Pile lightly on pie. Bake at 325 until lightly browned about 15 minutes. Cool. Judy Johnson 236

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# Judy's Zesty Lemon Meringue Pie 🍋🥧 Get ready to tantalize your taste buds with Judy's delightful Lemon Meringue Pie! This classic dessert is the perfect balance of tangy lemon filling and sweet, fluffy meringue. It's an excellent choice for celebrations, potlucks, or simply treating yourself after dinner. Serve it chilled for a refreshing dessert that’s sure to impress! ## Ingredients ### For the Filling - ½ cup fresh lemon juice (about 3-4 lemons) - 1 tsp grated lemon rind (or ¾ tsp lemon extract) - 1 can (15 oz) sweetened condensed milk (try Eagle Brand for best results) - 2 large egg yolks ### For the Meringue - 2 large egg whites - ¼ tsp cream of tartar (optional but recommended) - 4 tbsp granulated sugar ### For the Crust - 1 crumb or baked pastry shell (store-bought or homemade) ## Instructions 1. **Prepare the Filling**: In a mixing bowl, combine the lemon juice and grated lemon rind (or extract). Gradually stir in the sweetened condensed milk until well blended. Add the egg yolks and mix thoroughly. 2. **Fill the Crust**: Pour the lemon filling into your chilled crumb crust or pastry shell. 3. **Make the Meringue**: In a clean bowl, add the cream of tartar to the egg whites and beat until they form soft peaks. Gradually add the sugar, continuing to beat until the meringue is stiff but not dry. > ✨ **Tip**: Make sure your mixing bowl is free of grease for a fluffier meringue. A pinch of salt can also help stabilize the egg whites! 4. **Top the Pie**: Pile the meringue lightly on top of the lemon filling, making sure to spread it right to the edges to seal in the filling and prevent shrinking. 5. **Bake**: Place the pie in a preheated oven at 325°F (160°C) and bake for approximately 15 minutes, or until the meringue is lightly browned. 6. **Cool and Serve**: Allow the pie to cool completely before slicing. Refrigerate to chill and enhance the flavors. > 🥶 **Chilling**: For best results, refrigerate the pie for a couple of hours before serving to let the flavors meld beautifully. ## Variations - **Graham Cracker Crust**: Swap out the pastry shell for a graham cracker crust for a delicious twist. Just mix crushed graham crackers with melted butter and press into a pie dish. - **Additional Flavors**: Add a touch of lime or orange juice in addition to the lemon for a citrus medley that brightens up the taste even more! - **Reduced Sugar**: If you're watching your sugar intake, try using a sugar substitute in the meringue and filling. Enjoy every zesty, refreshing bite of this delightful Lemon Meringue Pie! 🍋✨

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Judy's Lemon Meringue Pie

Gallagher Kitchen