I ate this pie a lot while I was growing up in Georgia, and I never knew who had the recipe. Turns out my mama had it all along! Edward’s Pies makes a really good frozen lemon meringue pie, but I can’t find it out here in Oklahoma. Edward’s products date back to the 1950s, and if you ever have one, be sure to check the box for a Bible verse. They’re known for that, and I guess that makes me like them even more, because I always include a Bible verse on my CDs.
1 can (14 ounces) of Eagle Brand sweetened condensed milk (NOT evaporated milk)
1/2 cup lemon juice
1 teaspoon grated lemon zest or 1/4 teaspoon lemon extract
2 eggs, separated
1 graham cracker or baked pie crust (8 or 9 inches)
1/4 teaspoon of cream of tartar
4 tablespoons of sugar
-Preheat oven to 325°F. In a medium bowl, combine sweetened condensed milk, lemon juice, lemon zest or extract and egg yolks; stir until mixture thickens. Pour into cooled graham cracker crust or cooled pie crust.
-In medium bowl, beat egg whites and cream of tartar at high speed until soft peaks form. Gradually stir in sugar, beating on medium speed, one tablespoon at a time; beat 4 minutes longer or until sugar is dissolved and firm, shiny peaks form.
-Spread meringue over pie, sealing carefully at edge of crust to prevent shrinkage. Bake for 12 to 15 minutes or until meringue is lightly browned. Allow to cool. Keep leftovers covered in the refrigerator.