Sandra This Paula Deen Lemon Meringue Pie is a creamy and tangy recipe, which is made with sweetened condensed milk and fresh lemon juice. It’s a classic, foolproof recipe, ready in about 1 hour and 30 minutes.
Paula Deen Lemon Meringue Pie Ingredients
- 1 (8 inch) pre-baked pie shell or crumb crust
- 3 egg yolks
- 1 teaspoon grated lemon zest
- 1/2 cup lemon juice
- 1 (14 oz) can sweetened condensed milk
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
How To Make Paula Deen Lemon Meringue Pie
- Mix the Lemon Filling: In a medium bowl, combine the sweetened condensed milk, lemon juice, and lemon zest. Blend in the egg yolks until the mixture is smooth.
- Fill the Crust: Pour the lemon filling into the cooled, pre-baked pie crust.
- Make the Meringue: Preheat the oven to 325°F (165°C). In a clean, dry bowl, beat the egg whites with the cream of tartar until soft peaks form.
- Sweeten the Meringue: Gradually beat in the sugar, a little at a time, until the meringue is glossy and holds stiff peaks.
- Top the Pie and Bake: Spread the meringue over the lemon filling, making sure to seal it completely to the edges of the crust. Create decorative peaks with the back of a spoon. Bake for 12 to 15 minutes, or until the meringue is a beautiful golden brown.
Recipe Tips
- How to prevent a weeping meringue? The most important step is to spread the meringue so that it completely touches the crust all the way around. This creates a seal that prevents the meringue from shrinking and weeping. Also, ensure your pie filling is still warm when you top it with the meringue.
- How do I know when the meringue has stiff peaks? When you lift the beaters out of the egg whites, the peaks that form should stand straight up and not curl over. The meringue should also look thick and glossy.
- Can I use bottled lemon juice for this pie? While fresh lemon juice will always provide the brightest, most authentic flavor, bottled lemon juice can be used in a pinch for this recipe.
- What is the purpose of cream of tartar in meringue? Cream of tartar is an acid that helps to stabilize the egg whites. This allows them to whip up to a greater volume and helps prevent them from collapsing.
What To Serve With Lemon Meringue Pie
This classic pie is a showstopper all on its own and needs very little accompaniment.
- A hot cup of coffee or black tea
- A dollop of unsweetened whipped cream for an extra creamy touch
- A few fresh raspberries for a pop of color
How To Store Lemon Meringue Pie
- Refrigerate: Let the pie cool completely at room temperature, then store it in the refrigerator. It is best enjoyed within 1-2 days. Note that the meringue may become slightly soft and the crust may lose some of its crispness upon refrigeration.
Lemon Meringue Pie Nutrition Facts
- Calories: 400 kcal
- Carbohydrates: 60g
- Protein: 8g
- Fat: 15g
- Saturated Fat: 7g
- Sodium: 280mg
- Sugar: 50g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This usually happens if the meringue is not sealed completely to the edges of the crust before baking. Make sure you use your spatula to touch the meringue to the crust all the way around the pie.
Absolutely. You can use your favorite homemade pie crust recipe for this pie. Just be sure to blind bake it completely and let it cool before adding the lemon filling.
Yes, the filling for this style of lemon pie is quite liquid before it is topped with the meringue and baked. The sweetened condensed milk and egg yolks will set up during the final bake to create a creamy, firm custard.
Try More Recipes:
- Paula Deen Key Lime Pie Recipe
- Paula Deen Chocolate Pie Recipe
- Paula Deen Baby Lemon Impossible Pies Recipe
Paula Deen Lemon Meringue Pie Recipe
Description
A classic, tangy lemon pie with a creamy condensed milk filling and a sky-high, fluffy golden meringue topping.
Ingredients
Instructions
- Preheat oven to 325°F.
- Whisk together condensed milk, lemon juice, zest, and egg yolks; pour into cooled crust.
- Beat egg whites with cream of tartar until soft peaks form.
- Gradually beat in sugar until stiff, glossy peaks form.
- Spread meringue over filling, sealing it completely to the crust edges.
- Bake for 12-15 minutes until the meringue is golden brown.
Notes
- For the most stable meringue, make sure your mixing bowl and beaters are completely clean and free of any fat or grease.
- Adding the sugar to the egg whites gradually is key to a smooth, non-gritty meringue.
- Let the pie cool slowly on a wire rack at room temperature to help prevent the meringue from cracking or weeping.
- This pie is best served on the day it is made for the best texture.
