Years ago, a traditional Welsh rarebit recipe was given to me. This is how I modified it using more regional ingredients. If you don’t like beer, you can substitute milk and it will still taste delicious. Serve with English muffins or toasty bread.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 refrigerated pie crust
- 1 (14 ounce) can sweetened condensed milk
- 3 eggs, separated
- ½ cup lemon juice
- 2 teaspoons lemon zest
- ¼ teaspoon cream of tartar
- ½ cup white sugar
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Press pie crust into a pie plate.
- Mix sweetened condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl; pour into pie crust.
- Bake in the preheated oven for 25 minutes.
- Five minutes before pie is done, beat egg whites and cream of tartar together in a bowl using an electric mixer on high speed until foamy. Slowly add sugar to egg white mixture and continue beating until meringue forms stiff peaks, about 5 minutes.
- Remove pie from oven and increase temperature to 350 degrees F (175 degrees C). Spread meringue onto warm pie, making sure meringue goes all the way to the edges creating a seal. Using the back of a spoon, dab the meringue and pull up, creating peaks across the pie.
- Bake in the oven for 15 minutes. Let cool to room temperature for 1 hour and store in the refrigerator.
- Make sure the bowl, beaters, and all utensils that will be used for the meringue are super clean with no grease!
Nutrition Facts
| Calories | 351 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 5 g |
| Sodium | 206 mg |
| Sugars | 40 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to make and delicious
No it is my first time making it
Very tasty. For those complaining about the pie not setting, check your oven temperature. Mine is about 25 degrees off, so increasing to 350 for baking the pie did the trick. 375 for the meringue.
It’s just ok. The recipe is easy, but not a traditional lemon pie. The flavor is neither too tart or too sweet. It just wasn’t anything special.
I have made this for over 40 years. It’s a Family favorite! I do use a graham cracker crust instead.
This was awesome! Very easy – clear instructions! It tasted amazing and I will be making this again!
This is pretty much Paula Deen’s recipe. It is a good one. I use it all the time. I’m not an expert pastry chef so I buy the pillsbury pie dough.
This was very easy to make and turned out great
Turned out great. I added a couple drops of vanilla to the egg white mixture to give it a distinct flavor. Took about 45 minutes to prepare and 5 minutes to be devoured. Three taste testing kids approved!!!
I added a small drop of lemon extract to the filling only because I didn’t have fresh lemon and I used constituted lemon juice.
Made this last night. Super simple and tastes so creamy…. hey, Mikey, “Try it you’ll like it”, LOL
So easy! I used Meyers Lemons and a Ritz Cracker Crumb crust! Amazing!
Excellent consistency! Will probably aim for more tartness with more juice and zest and extra meringue next time we make it.
Excellent consistency! Will probably aim for more tartness with more juice and zest and extra meringue next time we make it.
I’m sorry…didn’t care for the taste.
I’ve now made this pie 6 times, exactly the same way each time. The first time it was perfect and everyone raved about it. The next 5 times I’ve used exactly the same lemons from the same tree and the same milk but the pie never sets. What on earth could be causing this?????
W
I haven’t made a lemon meringue pie in decades, but felt like trying something different this year for Thanksgiving. I made this and it was very delicious. What my husband and I both liked about it, is it isn’t like the bright yellow, gelatin-y versions of our past, this is a little bit more creamy, which was a nice change and I would always make this version in the future if I make another. Would also like to add this lasted a long time – yes, the meringue changes a bit but ithe last slices were still delicious the week after!
I have made lemon meringue pies for years. Never have they been as good as this pie. The meringue is the Best Ever. Best part it is so Easy. Thank you Mom, you know how to make a pie.
Delicious!! Won’t be using a different recipe for lemon meringue again.
It is very easy recipe but I can’t get rid of egg smell.