Magic Lemon Pie

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This pie, created in the early 1900s, was dubbed “magic.” When you add lemon juice to Eagle Brand, you get a rich, creamy filling that is simple to make, tasty every time, and never fails, even for first-time bakers.


1 can Eagle Brand Sweetened Condensed Milk (14 oz) (NOT evaporated milk)
half a cup of lemon juice
1/4 teaspoon lemon extract or 1 teaspoon grated lemon rind
2 distinct eggs
1 graham cracker (8 to 9 inches) or baked pie crust
a quarter teaspoon of cream of tartar
a quarter cup of sugar


Preheat the oven to 325 degrees Fahrenheit. Combine sweetened condensed milk, lemon juice, lemon rind or essence, and egg yolks in a medium mixing bowl; whisk until mixture thickens. Fill a chilled graham cracker crust or a cooled pie crust with the mixture.
High-speed whisk egg whites and cream of tartar in a medium mixing basin until soft peaks form. 1 tablespoon at a time, beat in sugar quickly until sugar is dissolved and stiff glossy peaks form about 4 minutes.
To prevent the meringue from shrinking, spread it over the pie and gently bend it to the edge of the crust. Bake for 12 to 15 minutes, or until gently golden meringue. Cool. Refrigerate leftovers in an airtight container.

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