Serves: 8
Prep Time: 10 minutes
Cook Time: 45 minutes

Creamy Lemon Meringue Pie

Creamy Lemon Meringue Pie
 Average 5 out of 5


3eggs, separated
1(14-ounce) can  sweetened condensed milk
1/2cup  lemon juice
1teaspoon  grated lemon peel
2drops  lemon food coloring (optional)
1Ready-Crust pie crust Keebler® Ready Crust® Shortbread OR 1 Ready-Crust pie crust Keebler® Ready Crust® Graham
1/2teaspoon  vanilla
1/4teaspoon  cream of tartar
1/3cup  sugar


In medium bowl beat egg yolks until combined. Stir in sweetened condensed milk, lemon juice, lemon peel and food coloring (optional). (Mixture will thicken.)
Spread lemon mixture in crust. Bake at 325°F for 30 minutes.
Meanwhile, in large mixing bowl beat egg whites, vanilla and cream of tartar with electric mixer on medium speed until soft peaks form. Gradually add sugar, beating on high speed until stiff peaks form.
Increase oven temperature to 350°F. Spread egg white mixture over hot pie filling, sealing to edge of shell. Bake at 350°F for 15 minutes or until golden brown. Cool on wire rack for 1 hour. Refrigerate at least 3 hours. Store in refrigerator.
®, ™, © 2008 Kellogg NA Co.

Nutrition Facts

Serving Size 1 Slice
Amount Per Serving
Calories 320 Fiber
Calories From Fat 100 Sugars 42g
Total Fat 11g Protein 7g
Saturated Fat 5g Carbohydrates 35g
Cholesterol 95mg Potassium
Sodium 170mg Sodium Extra

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