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.