Finger-lickin’ Friday: Lemon Meringue Pie

Every Friday I share a recipe I am curious to try, have tested (approved or disapproved), or have developed myself.

This is miscellany‘s twenty-fifth installation of Finger-lickin’ Fridays!

Lemon Meringue Pie


YUMMY!! Clearly, Paula Deen knows what she’s doing!!

Status: Curious to try (Recipe by Paula Deen)

Makes: 6-8 servings


  • 1 8-inch prebaked pie shell or crumb crust
  • 3 egg yolks
  • 1 teaspoon grated lemon zest
  • 1/2 lemon juice
  • 1 14-ounce can of sweetened condensed milk


  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 cup sugar
  • Beat eggs with cream of tartar until soft peaks form.
  • Gradually beat in sugar until stiff.


  • In a medium bowl, combine milk, lemon juice and zest.
  • Blend in egg yolks
  • Pour into cooked crust.
  • Preheat over to 325 degrees.
  • Spread meringue over filling; seal edge of crust.
  • Bake for 12-15 minutes or until meringue is golden brown.




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