Creamy Lemon Meringue Pie

Recipe from Ready Crust
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  • 3 eggs, separated
  • 1 14 ounce can sweetened condensed milk
  • 1/2 cup lemon juice
  • 1 teaspoon grated lemon peel
  • 2 yellow food coloring (optional)
  • 1 Keebler® Ready Crust® Shortbread Pie Crust or Keebler® Ready Crust® Graham Pie Crust
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cream of tartar
  • 1/3 cup sugar
In medium bowl beat egg yolks until combined. Stir in sweetened condensed milk, lemon juice, lemon peel and food coloring, if desired. (Mixture will thicken.)
Spread lemon mixture in crust. Bake at 325 degrees F for 30 minutes.
Meanwhile, in large mixing bowl beat egg whites, vanilla and cream of tartar with electric mixer on medium speed until soft peaks form. Gradually add sugar, beating on high speed until stiff peaks form.
Increase oven temperature to 350 degrees F. Spread egg white mixture over hot pie filling, sealing to edge of shell. Bake at 350 degrees F for 15 minutes or until golden brown. Cool on wire rack for 1 hour. Refrigerate at least 3 hours. Store in refrigerator.

nutrition information

Per Serving: cal. (kcal) 320, Fat, total (g) 11, chol. (mg) 95, sat. fat (g) 5, carb. (g) 51, Trans fatty acid (g) 2, sugar (g) 42, pro. (g) 7, vit. A (IU) 97, vit. C (mg) 9, sodium (mg) 170, calcium (mg) 151, Percent Daily Values are based on a 2,000 calorie diet
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