• 2 min(s) read

This is the best recipe for lemon meringue! The sweetened condensed milk makes it incredibly productive. I’ve been making it for 30 years, and my mother made it before that. I don’t understand why this would be a problem for anyone. Excellent!

Perp: 15 m

Cook: 15 m

Ready In: 30 m

Yield: 12 servings

Ingredients

• 1 can (14 ounces) 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

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