This classic Magic Lemon Pie is a timeless dessert that balances bright, zesty lemon flavors with rich sweetness. The filling, made from sweetened condensed milk, fresh lemon juice, and egg yolks, creates a creamy, custard-like texture that sets perfectly in the oven. Topped with a glossy, torched-style meringue made from egg whites and sugar, it offers a delightful contrast of textures. The buttery graham cracker crust provides a sturdy, sweet base that complements the tart filling. Ideal for summer potlucks, family dinners, or holiday gatherings, this pie is surprisingly simple to assemble yet impressive enough for special occasions. It captures the essence of home-style baking with minimal effort and maximum flavor.
Magic Lemon Pie (Crs
Description
This classic Magic Lemon Pie is a timeless dessert that balances bright, zesty lemon flavors with rich sweetness. The filling, made from sweetened condensed milk, fresh lemon juice, and egg yolks, creates a creamy, custard-like texture that sets perfectly in the oven. Topped with a glossy, torched-style meringue made from egg whites and sugar, it offers a delightful contrast of textures. The buttery graham cracker crust provides a sturdy, sweet base that complements the tart filling. Ideal for summer potlucks, family dinners, or holiday gatherings, this pie is surprisingly simple to assemble yet impressive enough for special occasions. It captures the essence of home-style baking with minimal effort and maximum flavor.Ingredients
Directions
-
Preheat oven to 375 degrees F (191&# 194;°C).
-
Crush graham cracker squares into fine crumbs.
-
In a bowl, mix graham cracker crumbs, melted butter, 1/3 cup sugar, and cinnamon until combined.
-
Press mixture firmly and evenly into the bottom of a 9-inch pie pan.
-
Bake crust for 10 minutes, then remove and let cool.
-
Reduce oven temperature to 325 degrees F (163ðC).
-
In a mixing bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth.
-
Pour filling into the cooled crust.
-
In a separate clean bowl, beat egg whites with cream of tartar until soft peaks form.
-
Gradually add 4 tablespoons of sugar to the egg whites, beating until stiff and glossy peaks form.
-
Spread meringue over the pie filling, ensuring it touches the crust all around.
-
Bake at 325 degrees F (163ðC) for 15 minutes, or until meringue is lightly browned.
-
Cool pie completely before slicing.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 164.5kcal
- % Daily Value *
- Total Fat 3.8g6%
- Saturated Fat 2.7g14%
- Cholesterol 7.5mg3%
- Sodium 150.3mg7%
- Total Carbohydrate 21.0g8%
- Dietary Fiber 0.1g1%
- Sugars 19.4g
- Protein 12.9g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the bowl used for beating egg whites is completely clean and grease-free, as any fat can prevent the meringue from stiffening.
Try to keep the crust thickness even and not too thick to ensure it bakes properly and doesn't become too hard.
Store leftovers in the refrigerator. The meringue may weep slightly if stored for more than a day; consume within 2-3 days for best quality.
You can substitute fresh lemon juice with bottled, but fresh zest and juice will provide a brighter, more aromatic flavor.
