• 3 eggs, separated
  • 2 tsp lemon zest
  • 1 can Eagle Brand® Regular or Low Fat sweetened condensed milk
  • ½ cup lemon juice
  • 1 – 9†pre-baked pastry shell or prepared graham pie crust
  • ¼ tsp cream of tartar
  • ¼ cup sugar


  • Separate eggs, beat the egg yolks. Whisk in lemon rind, sweetened condensed milk and lemon juice. Pour into prepared crust.
  • Bake in preheated 325°F oven for 25 minutes. Remove from oven. Increase oven temperature to 350°F.
  • Beat egg whites with cream of tartar until foamy; gradually add sugar beating until stiff peaks form but not dry. Spread meringue on top of hot pie, sealing carefully to edge of crust.
  • Return to oven and bake for 10 minutes or until meringue is golden brown. Cool. Chill before serving, if desired.