Magic Lemon Pie

Growing up in Georgia, my love for Magic Lemon Pie started early. It was a staple at family gatherings, yet I never knew who held the secret recipe. To my surprise, it was my mama all along! While Edward’s Pies, renowned for their Bible verses and delicious frozen lemon meringue pies, offered a great alternative, I found myself craving a homemade version after moving to Oklahoma. Inspired by Edward’s, I decided to create my own Magic Lemon Pie, sans the meringue for my husband Garth, who isn’t a fan. This pie, dating back to the early 1900s, is truly magical. The combination of lemon juice and Eagle Brand condensed milk results in a rich, creamy filling that’s incredibly easy to make, even for beginners.

Why You’ll Love This Recipe

This Magic Lemon Pie is a delightful blend of tart and sweet, with a creamy texture that is irresistible. It’s incredibly easy to prepare, requires no cooking for the filling, and is a guaranteed crowd-pleaser. Perfect for any occasion, this pie brings a touch of Southern charm to your table.

Kitchen Equipment You’ll Need

• Medium mixing bowl
• Electric mixer
• Measuring cups and spoons
• 9-inch pie pan
• Oven

Ingredients

• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated 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

Instructions

1. Preheat your oven to 325°F. In a medium bowl, combine the sweetened condensed milk, lemon juice, lemon rind or extract, and egg yolks. Stir until the mixture thickens and pour it into the chilled graham cracker crust or cooled pie crust.
2. In another medium bowl, beat the egg whites and cream of tartar at high speed until soft peaks form. Gradually add sugar, one tablespoon at a time, beating at medium speed until the sugar dissolves and stiff, glossy peaks form.
3. Gently spread the meringue over the pie, making sure to seal it to the edge of the crust to prevent shrinking. Bake for 12 to 15 minutes, or until the meringue is lightly browned. Allow the pie to cool and store any leftovers covered in the refrigerator.

Tips for Success

Ensure that your egg whites are at room temperature before beating them; this helps achieve the best volume. Be cautious not to overbeat the meringue, as this can cause it to become grainy.

Additional Tips or Variations

If you prefer a non-meringue version, simply double the filling and skip the meringue topping. You can also try using lime juice for a different citrus twist.

Nutritional Highlights (Per Serving)

• Calories: 290
• Fat: 11g
• Carbohydrates: 42g
• Protein: 6g

Frequently Asked Questions (FAQ)

Can I use a different type of crust? Yes, you can use a traditional pastry pie crust if preferred, but ensure it’s baked and cooled before adding the filling.

How long does this pie last in the fridge? The pie can be stored in the refrigerator for up to 3 days.

Can I freeze this pie? While the pie can be frozen, the texture of the meringue may change upon thawing. It’s best enjoyed fresh.

Conclusion

Magic Lemon Pie is a delightful, nostalgic dessert that’s sure to impress. Whether you’re serving it at a family gathering or simply treating yourself, this pie is a slice of comfort and happiness. Give it a try and share your experience in the comments below. I’d love to hear how your pie turns out!