When I couldn’t decide between double chip and chocolate chip cookies, I made these half-and-half cookies instead! Half of these cookies are chocolate chip and half are plain chocolate chip.
| Servings: | 8 |
| Yield: | 1 pie |
Ingredients
- 1 (9 inch) prepared graham cracker crust
- 1 (14 ounce) can sweetened condensed milk
- 3 egg yolks
- ½ cup lemon juice
- 3 egg whites
- 5 teaspoons white sugar
Instructions
- Preheat broiler to 500 degrees F (260 degrees C).
- In a medium mixing bowl beat together condensed milk, egg yolks, and lemon juice. Pour mixture into graham cracker crust.
- In a separate glass or metal mixing bowl, beat egg whites with sugar until stiff peaks form. Spread evenly on top of lemon filling.
- Brown in preheated broiler just until meringue is set and golden. Keep pie refrigerated.
Nutrition Facts
| Calories | 345 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 5 g |
| Sodium | 257 mg |
| Sugars | 41 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
The first time I made this recipe by strictly following the instructions and it did not turn out as I hoped. The filling was runny and using the broiler baked the meringue too fast. This time, I chilled the filling while mixing the egg whites and sugar. I also baked the pie on 350 instead of broil. I make this pie for my grandma now that she has slowed down on baking and she loves it!
Grew up eating this 60 years ago. My mother made the prettiest peaks with her meringue. Wonderful time tested recipe. Thanks for the recipe and the wonderful memories making and eating it.
Followed the recipe, put the pie too close to the broiler. It burnt in under 2 minutes
Use a regular pastry deep dish pie crust!!!!
I have made this very recipe EXACTLY as stated for 30+ years, quite probably 270+ pies. It’s always come out right and it’s always been the first empty pie pan. I’ve never made it that someone hasn’t ask for the recipe. Started making it way before any salmonella scare, just use good hygiene and sanitation practices and you shouldn’t have problems either. No one has ever become ill from one of my pies. There are no changes or “tweaks” to make because the pie is perfect, every time. I will mention that nowhere in this recipe did it tell you to beat the egg whites by hand. I guess anything’s possible, but I’m sure it was intended that you use a mixer. For those who complain that the meringue “didn’t come out”, I suggest the basics. Let the egg whites come to near room temperature before beating, beat (WITH MIXER) until whites begin to thicken, then gradually beat it sugar. This will insure that you get your stiffness then the sugar will create the glossiness. I urge everyone to use the recipe as stated.
This is the best lemon meringue pie I have made. I used fresh lemon juice and lots of lemon jest. Browned in oven 400 * 10 minutes. Do not use broiler! I could eat this pie every day. I ACTUALLY DO.
Followed the recipe and the pie was great — easy to make. When I was first married, I made this pie all the time. Don’t know why I stopped. Did have a little trouble with egg whites stiffening but added a little cream of tartar and problem was solved (very humid days always cause problems with egg whites).
lemon meringue and lemon icebox are two different pies this is lemon meringue with condensed milk
Johnny ,my Grandma uses to make it for us ,then Moma now Me and I’m 66.
I followed the directions along with the “tweeks” of fresh lemon juice and cream of tartar. For everyone afraid of those raw egg whites? As soon as you mix them with sugar and the cream of tartar, they are cooked. I have made many alcoholic drinks with raw egg whites and sugar and something acidic (generally lemon) and they get cooked, even when ice is involved. Don’t be afraid, they are cooked.
Super runny and the filling never set even after hours in the fridge.
I didn’t do the meringue because I don’t like it. I let it set overnight, but it was still a little runny. How do I fix that for the next time?
This is my Mom’s recipe. It’s the best I’ve ever had.
Delicious!
I made two pies, so I doubled the recipe. Turned out great! Delicious
This Pie is delicious,
The is the exact recipe that my sister has used for years. Thanks for sharing. My family enjoyed it. There wasn’t any left.
I have been looking for my moms recipe for years… She passed 19 years ago… An I have finally found it!
You can add a few drops of yellow food color to lemon mixture for a more “lemon” color. I don’t care for meringue, so prefer to top with thawed whipped topping and put the whole thing in the freezer. Freezing should solve the runny problem some are having. When ready to serve, let stand at room temperature for about 15 minutes. Leftovers can go back in the freezer. I think it will last pretty long in the freezer, but the pie gets eaten too fast in my house to ever find out!
This is the exact recipe I have used since my teenage years and I am now in my 70’s. The only thing I do different now is bake it for 20 minutes on 350 degrees after pouring into the graham cracker crust. That takes care of the raw eggs and the taste is exactly the same.
I’ve made this for years and every Thanksgiving/Christmas dinners. Everyone loves it. This same recipe was handed down from my mom…