Creamy Lemon Meringue
Creamy lemon meringue showcases tangy lemon flavor paired with airy meringue, perfect for a refreshing dessert that's light yet satisfying, ideal for gatherings or special occasions.
Ingredients
Instructions
- Preheat oven to 350°F.
- In a medium bowl, beat egg yolks; stir in Eagle Brand sweetened condensed milk, ReaLemon lemon juice, and optional food coloring.
- Pour the mixture into the prepared baked pastry shell or graham cracker crust.
- In a small bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add sugar, beating until stiff peaks form but not dry.
- Spread the meringue on top of the filled pie, sealing carefully to the edge of the shell.
- Bake for 12 to 15 minutes or until the meringue is golden brown.
- Cool the pie completely and chill before serving.
- Refrigerate leftovers.
Tips & Substitutions
For a more intense lemon flavor, use fresh lemon juice instead of the ReaLemon concentrate. If you wish to reduce sweetness, adjust the sugar in the meringue to your taste. Ensure your mixing bowls and utensils are free of grease for the egg whites to whip properly. If you're looking for a unique twist, consider adding a layer of fresh blueberries or strawberries to complement the lemon.
Serving Suggestions
Serve slices of the Creamy Lemon Meringue Pie with a dollop of whipped cream for added richness. This pie pairs beautifully with a side of fresh berries or a light fruit salad. For a complete meal, consider serving it after a main course like Easy Chicken Very Tasty, which balances the dessert's sweetness.
Storage & Reheating
Store any leftovers in the refrigerator, covered loosely to prevent the meringue from becoming soggy. It's best enjoyed within 2-3 days as the meringue can weep over time. To refresh the flavor, serve chilled directly from the fridge, as this pie is best served cold.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Lemon Meringue contains roughly 291 calories, with 5g protein, 59g carbohydrates, and 4g fat. It is an excellent source of potassium (43% of the Daily Value), and a good source of calcium and protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a store-bought pie crust for this recipe?
Yes, using a store-bought pie crust can save time and still yield a delicious result. Just ensure it's fully baked before adding the lemon filling. This is a great option if you're looking for a quick dessert without compromising on flavor.
What should I do if my meringue weeps or doesn't hold its shape?
Meringue weeping can occur if it's not baked long enough or if there's too much humidity. Ensure you whip the egg whites to stiff peaks and bake until golden. Avoid making meringues on humid days, as moisture can affect the texture.
Is it possible to make this pie in advance?
You can prepare the filling and crust a day ahead, but it's best to add the meringue just before baking. This prevents the meringue from becoming soggy. Once baked, refrigerate until ready to serve, ensuring it's covered loosely to maintain texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).