Lemon Meringue Pie - A Slice of Home, Recipe from Donna Curtis

Growing up, my two younger brothers and I didn’t have much. We were raised with the help of federal assistance, but one thing we always had was good food. My mother, Missionary Margaret Brantley, was the best cook in our family, and her kitchen was where love showed up daily.

Lemon meringue pie was one dish I especially looked forward to. It wasn’t made often, which made it feel special. As we grew older, she stopped making it, and I never asked for the recipe—assuming there would always be time. After she passed from COVID, I realized how much of her legacy lived in the meals she once prepared.

Years later, tasting a lemon meringue pie at a Christmas party took me straight back home. That first bite reminded me of my mother, my brothers, and a time when love mattered more than money. Being able to make this pie now allows me to honor her memory and keep a small piece of her with me.

-Donna Curtis, Missionary Chilton, TX

Lemon Filling Ingredients

- 3 large egg yolks (reserve whites for meringue) - ½ cup fresh lemon juice - 1 (14 oz) can sweetened condensed milk

Meringue Ingredients - 3 large egg whites, room temperature

- ¼ teaspoon cream of tartar - ¼ cup granulated sugar - 1 store-bought graham cracker crust (9-inch) Instructions

1. Preheat the oven.

Preheat the oven to 350°F (175°C). Place the oven rack in the center position.

2. Make the lemon filling.

In a medium bowl: Whisk the egg yolks until smooth. Slowly whisk in the sweetened condensed milk until fully combined. Add the lemon juice and whisk until thick and creamy (about 1 minute). Pour the lemon filling into the unbaked graham cracker crust and spread evenly.

3. Make the meringue. In a clean, dry mixing bowl: Beat the egg whites and cream of tartar on medium speed until foamy. Increase speed to mediumhigh and gradually add the sugar, about 1 tablespoon at a time. Continue beating until stiff, glossy peaks form. The meringue should hold a peak that stands straight up without drooping.

4. Assemble the pie. Spoon the meringue onto the warm lemon filling. Start at the edges and spread inward to seal the meringue to the crust (this prevents weeping). Use the back of a spoon to create decorative peaks.

5. Bake. Bake at 350°F for 10–12 minutes, or until the meringue is lightly golden on the peaks.

6. Cool and set. Cool the pie at room temperature for 1 hour. Refrigerate for at least 3 hours before slicing so the filling fully sets.

Optional Improvements:

More lemon flavor: Add 1 teaspoon lemon zest to the filling.

Stabler meringue: Use superfine sugar (or dissolve sugar completely before stiff peaks).

Cleaner slices: Dip your knife in hot water and wipe between cuts.

Less weeping: Always spread meringue over warm filling.