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Magic Lemon Pie

This was part of the hand written notes that my niece, Stephanie, retrieved from her Grandmother’s (my Mom’s) recipe drawer. As I looked for pictures, I found that it is a recipe from the Eagle Brand Milk 1952 advertising recipe book — how cool! It is also cool because you do not have to pre-cook the filling and you can use any kind of baked pie shell, or non-bake crumb or graham cracker crust. You do need to bake the meringue but only for 15 minutes. It sets up as it cools. Created in the early 1900s, this pie was touted as “magic.” Adding lemon juice to Eagle Brand creates a rich, creamy filling, without cooking, that is easy to make, delicious every time and never fails, even for first-time bakers.



1 can (14 ounces) of 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)

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1/4 teaspoon of cream of tartar

4 tablespoons of sugar



-Preheat oven to 325°F. In a medium bowl, combine sweetened condensed milk, lemon juice, lemon zest or extract and egg yolks; stir until mixture thickens. Pour into cooled graham cracker crust or cooled pie crust.

-In medium bowl, beat egg whites and cream of tartar at high speed until soft peaks form. Gradually stir in sugar, beating on medium speed, one tablespoon at a time; beat 4 minutes longer or until sugar is dissolved and firm, shiny peaks form.

-Spread meringue over pie, sealing carefully at edge of crust to prevent shrinkage. Bake for 12 to 15 minutes or until meringue is lightly browned. Allow to cool. Keep leftovers covered in the refrigerator.


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