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Eagle Brand

Eagle Brand Lemon Meringue Pie

Adapted from the original Eagle Brand Eagle Brand Sweetened Condensed Milk packaging. Back of the Bag is not affiliated with Eagle Brand.

"The magic of the 'no-cook' lemon filling."

Prep 20 min Cook 15 min 8 servings
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Eagle Brand Lemon Meringue Pie

The Story

This recipe revolutionized home baking during the Great Depression by demonstrating that the acid in lemon juice could thicken sweetened condensed milk without the need for a stovetop custard base. It became a permanent fixture on the Eagle Brand label to showcase the product's unique chemistry, eventually becoming one of the most clipped recipes in American history.

From the back of Eagle Brand Sweetened Condensed Milk — since 1931

Ingredients

  • 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
  • 1/2 cup lemon juice
  • 1 teaspoon grated lemon rind or 1/2 teaspoon lemon extract
  • 2 eggs, separated
  • 1 (9 inch) baked pastry shell or graham cracker crumb crust
  • 1/4 teaspoon cream of tartar
  • 1/4 cup sugar

Directions

  1. 1

    Preheat oven to 350°F.

  2. 2

    In a medium bowl, combine Eagle Brand Sweetened Condensed Milk, lemon juice, lemon rind, and egg yolks; stir until mixture thickens.

  3. 3

    Pour into the baked pastry shell or graham cracker crust.

  4. 4

    In a small bowl, beat egg whites with cream of tartar until soft peaks form.

  5. 5

    Gradually add sugar, beating until stiff but not dry.

  6. 6

    Spread meringue over pie, sealing carefully to edge of crust.

  7. 7

    Bake for 12 to 15 minutes or until meringue is golden brown.

  8. 8

    Chill before serving.