Lemon Meringue Pie

Lemon Meringue Pie

Photo by Deborah P.

  • Prep Time


  • Total Time


  • Servings



  • Cookie Crust:

  • # 1 box vanilla wafers

  • # 6 T margarine

  • # 3 T sugar

  • Filling:

  • # 14-15 ounce can sweetened condensed milk

  • # ½ cup lemon juice (fresh or bottled)

  • # 2 egg yolks

  • Meringue:

  • # 3 egg whites

  • # ¼ C sugar


1. For crust, crush half of wafers (about 40). Stir in sugar. Add melted margarine and stir until well blended. Pat out into pie plate. 2. For filling, Mix all ingredients with electric mixer until well blended. Pour into crust. Top with Meringue. 3. For meringue, Whip egg whites until foamy. Add sugar. Continue beating on high speed until soft peaks form. Pour onto top of pie and spread to edges to seal well. 4. Bake at 325 for fifteen minutes or until top is golden. Allow to cool completely and refrigerate before serving, if desired. You can use any store bought ready made crust.


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