Grandma’s Lemon Meringue Pie Recipe

Preheat the oven to 350°F (175°C). Place the pre-made pie crust in a 9-inch pie dish and set aside.

In a medium bowl, whisk together the egg yolks, sweetened condensed milk, lemon juice, lemon zest, and salt until well combined.

Pour the lemon mixture into the pie crust and spread it evenly.

In a separate bowl, using an electric mixer, beat the egg whites on medium speed until frothy. Gradually add in the sugar while continuing to beat until stiff peaks form.

Spread the meringue over the lemon filling, making sure to completely cover the filling and reach the edges of the crust.

Bake the pie for 25 minutes or until the meringue is golden brown.

Remove the pie from the oven and let it cool for at least 1 hour before serving.

Serve Grandma’s Lemon Meringue Pie chilled or at room temperature.