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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


Lemon Pie
  • 1 - crumb or baked 8-inch pie shell
  • 1/2 cups - lemon juice
  • 1 teaspoons - grated lemon rind, or 1 tsp lemon extract
  • 1 cans - Eagle Brand sweetened condensed milk
  • 2 - egg yolks, beaten
  • Meringue
  • 2 - egg whites
  • 1/4 teaspoons - cream of tartar
  • 3 1/2 tablespoons - sugar
  • Directions:

    Mix lemon juice, lemon rind (or extract), condensed milk, and 2 egg yolks (beaten with a fork or whisk) well and pour into the pie shell.
    With electric mixer, beat the 2 egg whites with cream of tartar and slowly add sugar 1 tablespoon at a time, beating until stiff peaks are formed. Pile the meringue lightly onto the pie and bake in the oven at 325 degrees F for 15-20 minutes until the meringue is lightly brown. Cool and chill.

    If you do not want to make the meringue, add the egg whites into the pie mixture with the other ingredients and bake the pie for 25 minutes; then after cooled, top with whipped topping.

    Brief Description

    This pie is similar to key-lime pie.

    Main Ingredient:

    condensed milk

    Category:  Pies

    Cuisine:  Southern

    Prep Time: 15 min
    Cook Time: 20 min


    Includes option for making with meringue or topping with whipped topping.


    Annie Laura and Janice

    Posted By:


    Posted On:

    May 7, 2013

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