I ate a lot of this pie when I grew up in Georgia, and I never knew who had the recipe. Turns out my mother had it all along! Edward’s Pies makes a great frozen lemon meringue pie, but I can’t find it here in Oklahoma. Edward’s products date back to the 1950’s, and if you have one, don’t forget to check the box for a Bible verse. They are known for that, and I guess that makes me love them even more, because I always include a Bible verse on my CDs.
I recently made this homemade version of the pie for the first time. When I realized that I could make it myself and enjoy it whenever I wanted, I was thrilled. Garth is not a big fan of meringue, so sometimes I double the filling for this pie and leave the meringue out. That’s double the magic! Thanks for the inspiration, Edward’s.
Created in the early 1900’s, this pie was introduced as “magic”. The addition of lemon juice to the Eagle Brand creates a rich, creamy filling that is no-bake, easy to prepare, delicious every time and never fails, even for new bakers.
1 can (14 ounces) of Eagle Brand sweetened condensed milk (NOT evaporated milk)
1/2 cup lemon juice
1 teaspoon grated lemon zest or 1/4 teaspoon lemon extract
2 eggs, separated
1 graham cracker or baked pie crust (8 or 9 inches)
1/4 teaspoon of cream of tartar
4 tablespoons of sugar
Preheat oven to 325°F. In a medium bowl, combine sweetened condensed milk, lemon juice, lemon zest or extract and egg yolks; stir until mixture thickens. Pour into cooled graham cracker crust or cooled pie crust.
In medium bowl, beat egg whites and cream of tartar at high speed until soft peaks form. Gradually stir in sugar, beating on medium speed, one tablespoon at a time; beat 4 minutes longer or until sugar is dissolved and firm, shiny peaks form.
Spread meringue over pie, sealing carefully at edge of crust to prevent shrinkage. Bake for 12 to 15 minutes or until meringue is lightly browned. Allow to cool. Keep leftovers covered in the refrigerator.
When you double the filling and omit the meringue, do you still just used the egg yolks in the filling, or can you use whole eggs?
Never put the whites into the cooked pudding. It will result in stringy rubbery yuck in your pudding
I don’t add eggs. I add 1 container of cool whip No baking, that’s it. This is how my grandma made it & it is my favorite pie.
oh wow! can you give me your recipe? thank you!
recipe please,sounds delicious, thank u
Have to have a meringue topping. No cool whip
The cool whip is mixed up into the lemon, eagle brand mix it is wonderful and you can put Merengue on top if you want. I also make tiramisu with this same recipe in a cake pan. But instead of lemon juice substitute 1&1/2cups of strong coffee for the lemon juice. Layer the coffee mixture with Graham crackers, layer upon layer topping it with the coffee mixture and you can add more Cool whip on top of that. Let it sit in the fridge overnight, at least 24 hours. It’s an excellent and an easy desert to make
Doyoucook the pudding on stove
No in the oven
The filling is very Liquidy . It did not thicken????
Sounds like you forgot to add the lemon juice in after you put in the eggs. You don’t need to use a mixer to beat it, but stir all the ingredients in with a spatula or a spoon. The lemon juice thickens the filling by cooking the eggs. No heat necessary. But you must add in the lemon juice if you want your pie to filling to thicken.
Yes cook filling until it thickens. Then pour into pie crust. I also add a half stick of soft real butter to pudding while cooking. Butter makes everything better. Just my little tweaks. Sue
How long do you cook the pudding
You can cook it in a Microwave and stir every few minutes until it thickens. Thats much better than on the stove. Either way you stir until it starts to thicken.
I have been cooking this for years. You do not have too cook the pudding, when you add the lemon juice to the condensed milk and egg yolks the lemon juice cook the egg . Stir it well and it will thicken. Then pour it into your graham cracker crust and put the meringue on it and bake.
what pudding are some talking about .it’s condensed milk, lemon juice and lemon zest ( or lemon extract)
what do u mean the meringue will shrink if u do not seal it how do u seal it?
If the meringue isn’t sealed to the crust, by “shrining” it means it’ll separate from the sides.
nawthat shit ain’t right!! you gotta cook that stuff.
It is put in the oven to bake the meringue .
The eggs have to be cooked somehow or you could get sick from eating this.
This pie used to be called “Ice Box Lemon Pie” because it doesn’t require cooking on the stove top. It only goes in the oven to cook the meringue. After the meringue is browned put the pie in the “ice box” (refrigerator) and let it set for about an hour before cutting and eating. It’s delicious!
You cook the mixture in pie crust for about 20 min on 350 in oven, then you take out put on meringue and let it brown slightly.. And take out to cool.
I have never heard of the filling being cooked. I use Condense milk, fresh squeezed lemons (depending on desired tartness), I have used eggs but I do not now because they are raw (I know some say the juice cooks the eggs but they are not really needed). The lemon juice is what thicken the milk. I use a graham cracker crust ( I have crushed Vanilla Waffles and added melted butter & pressed/shape to pie pan for a wonder crust). I like Cool Whip for my pie topping.
I always fold the melange into the pudding after it’s cooled some, make a really great pie
mine was a flop didn’t thicken at all.
how do you keep the meringue from weeping
I will just call the freezer sec Marie Cal to to the rescue yum!
Been using this recipe for 70 years!! Never failed, never gotten sick from eating it, but I use whole Ritz crackers for crust and we call it Atlantic Beach Pie. You can’t beat it. So easy and ALWAYS a hit. Just follow the directions to the letter.