Quick Lemon Meringue Pie
70% authentic · American
A simplified version of the classic, using a pre-made crust and a faster filling method for a delicious lemon meringue experience with less fuss.
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Ingredients
- Pre-made graham cracker crust1 (9-inch)
- Sweetened condensed milk1 can (14 oz)
- Lemon juice, fresh1/2 cup
- Lemon zest1 tablespoon
- Egg yolks3 large
- Egg whites3 large
- Granulated sugar1/4 cup
- Cream of tartar1/4 teaspoon
- Saltpinch
Steps
- 1
Prepare the filling: In a bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, egg yolks, and salt until smooth.
- 2
Pour the filling into the pre-made graham cracker crust.
- 3
Make the meringue: In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form.
- 4
Gradually add sugar, beating on high speed until stiff, glossy peaks form. Spread meringue over the lemon filling, sealing the edges to the crust.
- 5
Bake at 325°F (160°C) for 15-20 minutes, or until meringue is golden brown. Chill for at least 2 hours before serving.
