Paula Deen Lemon Meringue Pie uses just eight ingredients and comes together in 20 minutes. Sweetened condensed milk does the work of a stovetop custard, giving you a creamy lemon filling without the fuss. It is the kind of pie that shows up at church suppers and disappears first.
The meringue decides everything. If the egg whites are not stiff enough, the topping slides off the filling or weeps liquid onto the plate. Beat them with cream of tartar until they hold firm peaks. Seal the meringue all the way to the crust edge so it stays set and dry.
Use a fully cooled crust before pouring in the filling, or the bottom goes soggy. The pie slices cleanest after a few hours in the fridge. Leftovers keep covered for two days, but the meringue starts to soften after the first night.
Paula Deen Lemon Meringue Pie
Course: DessertCuisine: American, SouthernDifficulty: Easy10
servings10
minutes15
minutes255
kcalA tangy, no-cook lemon filling made with sweetened condensed milk, poured into a pre-baked shell and topped with golden-brown meringue.
Ingredients
1 (8 inch) or crumb crust pre-baked pie shell
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
Directions
- Make the filling: In medium bowl, combine milk, lemon juice and zest; blend in egg yolks. Pour into cooled crust.
- Preheat: Preheat oven to 325 °F.
- Meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually beat in the sugar until stiff. Spread over filling; seal to edge of crust. Bake for 12 to 15 minutes or until meringue is golden brown.
FAQs
Can I use a graham cracker crust instead of a regular pie shell?
A graham cracker crust works fine and adds a slight sweetness that pairs well with the lemon. The filling does not cook on the stove, so any pre-baked crust will hold up. Just make sure it is completely cooled before you pour the filling in.
How long does lemon meringue pie last in the fridge?
It keeps for about two days covered loosely with plastic wrap. The meringue softens after the first night, so the pie looks and tastes best the day you make it. Do not freeze it because the meringue breaks down and turns rubbery.
Can I make the filling ahead of time and add the meringue later?
You can mix the filling and refrigerate it for up to a day. Pour it into the crust and top with fresh meringue right before baking. Cold filling actually helps the meringue set faster once it hits the oven.
Why does my meringue weep or get watery on the bottom?
Weeping usually happens when the meringue is not sealed to the crust edge or the sugar is not fully dissolved. Make sure the egg whites reach stiff peaks before spreading. Press the meringue against the crust all the way around so steam cannot escape underneath.
Why does this recipe use sweetened condensed milk instead of a cooked lemon curd?
Sweetened condensed milk thickens the filling without cooking it on the stove. It skips the step where traditional recipes risk scrambling the eggs or getting lumps. The result is a smooth, tangy filling with about five minutes of work.
