Created in the early 1900s, this pie was touted as “magic.” Adding lemon juice to Eagle Brand creates a rich, creamy filling, without cooking, that is easy to make, delicious every time and never fails, even for first-time bakers.
This was part of the hand written notes that my niece, Stephanie, retrieved from her Grandmother’s (my Mom’s) recipe drawer.
As I looked for pictures, I found that it is a recipe from the Eagle Brand Milk 1952 advertising recipe book — how cool!!
It is also cool because you do not have to pre-cook the filling and you can use any kind of baked pie shell, or non-bake crumb or graham cracker crust. You do need to bake the meringue but only for 15 minutes. It sets up as it cools.
Here ya go!!
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Yield: 12 servings
Created in the early 1900s, this pie was touted as “magic.” This Magic Lemon Pie Recipe is easy to make, delicious every time and never fails, even for first-time bakers.
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%
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