This easy Lemon Cream Pie recipe is a lemon dessert lover’s dream. This creamy lemon pie begins with a pre-baked pie crust, is filled with a creamy lemon pie filling and topped with delicious meringue. There’s nothing quite like that first bite of delicious, homemade pie. I actually crave this pie in the spring and summer. I am a lemon lover for sure. I know your friends and family will be asking you for this recipe and they will be pleasantly surprised at how easy it is to prepare.
Lemon Cream Pie with Meringue
This lemon cream pie with meringue is so simple and delicious!
- 1 pie crust
- 3 eggs, separated
- 14 ounce can sweetened condensed milk
- ½ cup lemon juice
- 1 teaspoon cream of tartar
- 1/3 cup sugar
Combine egg yolks, sweetened condensed milk and lemon juice and mix together well. Pour into pre-baked pie crust.
To make the meringue, add egg whites, sugar and cream of tartar and beat all three ingredients together until still and able to form peaks.
Spread meringue over the top of the pie to the edge of the crust, sealing the pie.
Bake in preheated 350-degree oven for 15 minutes.
Chill prior to serving.
Note: to make a higher meringue, use an additional 3 egg whites, 1 teaspoon cream of tartar and 1/3 cup of sugar.
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