Belizean Lemon Pie Filling


  1. Beat egg yolks in a bowl just until mixed. Add condensed milk and combine. Add 1/3 to 1/2 cup lime juice, slowly to desired taste; should be a little tart.
  2. Pour into pie crust.
  3. Beat egg whites on high, until foamy and thick. Reduce speed and slowly add 1 cup of sugar while continuing to beat. Increase to high until sugar is incorporated. Add 1 tsp lime juice and cream of tartar and beat until thick peaks form. Spread on top of the egg yolk mixture. Be sure to spread the meringue so that it touches the pie crust, thereby forming a seal.
  4. Touch top of meringue with spatula to form peaks all over. Bake at 325° for approximately 25 minutes or until peaks are golden.


  • 1 14 oz can Contigo® Sweetened Condensed Milk
  • 1/8 tsp cream of tartar
  • 5 Nature's Best Dairy® Egg(s)
  • 1/2 cup lime, juice
  • 1 tsp lime, juice
  • 1 cup sugar