Magic Lemon Pie Recipe

This magical, lemon pie is over a century old with the right amount of sweet and tart baked right into one pie.

January 2006

  • pie
    Friends and family are sure to love this dessert on any occasion.
    Photo by GettyImages/EasyBy4u
  • pie

Yield: one pie

Created in the early 1900s, this pie was touted as 'magic.'


  • 1 can (14 oz.) sweetened condensed milk
  • 1/2 cup lemon juice
  • 1 teaspoon grated lemon rind OR 1/4 teaspoon lemon extract
  • 2 eggs, separated
  • 1 (8- or 9-inch) graham cracker OR baked pie crust
  • 1/4 teaspoon cream of tartar
  • 4 tablespoons sugar


  1. Heat oven to 325 degrees.
  2. In a medium bowl, combine sweetened condensed milk, lemon juice, lemon rind or extract, and egg yolks; stir until mixture thickens.
  3. Pour into chilled graham cracker crust or cooled pie crust.
  4. In a medium bowl, beat egg whites and cream of tartar on high speed until soft peaks form.
  5. Gradually beat in sugar on medium speed, 1 tablespoon at a time; beat 4 minutes longer, or until sugar is dissolved and stiff glossy peaks form.
  6. Spread meringue over pie, carefully sealing to edge of crust to prevent meringue from shrinking.
  7. Bake for 12 to 15 minutes, or until meringue is lightly browned. Cool.
  8. Store leftovers, covered, in refrigerator.
These recipes are from the January 2006 issue of Heart of the Home.

Recipes from this issue:

More dessert recipes:

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