If you ask me, lemon meringue pie is a match made in dessert heaven.
This sweet and tangy pie takes a fun twist on the classic recipe by using condensed milk, which gives it an extra smooth and creamy texture. The bright citrus filling sits beneath clouds of fluffy meringue, all nestled in a buttery crust.
It’s the kind of dessert that makes people smile when you bring it to the table, with its golden-brown peaks and sunny yellow filling. The condensed milk adds just the right amount of sweetness without being too heavy.
It’s a comfort food favorite that brings a bit of sunshine to any occasion, perfect for Sunday dinners or holiday gatherings.
Why You’ll Love This Lemon Meringue Pie
- Quick preparation – Ready in under an hour, this lemon meringue pie is perfect when you need a delicious dessert without spending hours in the kitchen.
- Simple ingredients – With just 6 basic ingredients and a pre-made crust, you don’t need to hunt down any fancy items at the grocery store.
- No-fuss recipe – Using condensed milk instead of making a traditional custard means less chance of mistakes and consistently good results every time.
- Perfect balance of flavors – The sweet condensed milk perfectly balances the tangy fresh lemons, while the fluffy meringue adds a light, airy texture on top.
What Kind of Lemons Should I Use?
Regular grocery store lemons (usually Eureka or Lisbon varieties) work perfectly fine for this pie, but Meyer lemons can add an interesting twist if you can find them. Meyer lemons are slightly sweeter and less acidic than regular lemons, giving your pie a gentler citrus flavor. When picking your lemons at the store, look for fruits that feel heavy for their size and have a bright yellow color – these will give you the most juice. A good tip is to roll your lemons firmly on the counter before squeezing them, as this helps break down the internal membranes and makes them easier to juice. Fresh lemons are definitely the way to go here – while bottled juice can work in a pinch, it won’t give you that same bright, fresh taste that makes lemon meringue pie so special.
Options for Substitutions
Here are some helpful swaps you can make for this lemon meringue pie recipe:
- Fresh lemons: While fresh lemons give the best flavor, you can use bottled lemon juice in a pinch. Replace the 4 lemons with about 1/2 cup of bottled juice. Just skip any recipes calling for zest if using bottled juice.
- Vanilla essence: You can swap vanilla essence with vanilla extract (use the same amount) or vanilla bean paste (use 1/2 teaspoon). In a pinch, you can skip it – it won’t make or break the recipe.
- Sweetened condensed milk: This is a key ingredient that can’t be substituted easily as it provides both sweetness and texture. Stick with the real thing for best results!
- Graham cracker crust: Feel free to use any cookie crust you like – crushed vanilla wafers, digestive biscuits, or even shortbread cookies work great. Or make it from scratch using 1.5 cups crushed graham crackers and 6 tablespoons melted butter.
- White sugar: For the meringue, regular white sugar works best, but you can use caster sugar if you have it. Avoid brown sugar or sugar substitutes as they’ll affect the meringue’s texture.
Watch Out for These Mistakes While Baking
The biggest challenge when making lemon meringue pie comes from separating the eggs – even a tiny bit of yolk in your whites will prevent them from whipping up properly, so it’s best to separate each egg into two different bowls before combining.
Temperature plays a crucial role too – your egg whites should be at room temperature for the best volume, and the lemon filling needs to be completely cool before adding the meringue, otherwise you’ll end up with a weepy mess between the layers.
When making the meringue, avoid overbeating the egg whites – stop when you see stiff, glossy peaks that hold their shape, as continuing beyond this point will create a grainy texture that’s impossible to fix.
For the perfect golden-brown top, make sure to spread your meringue all the way to the edges of the pie crust, sealing in the filling completely, and bake at a moderate temperature (325°F) rather than rushing it at high heat.
What to Serve With Lemon Meringue Pie?
This sweet and tangy pie is perfect on its own, but there are some great ways to make it even more special! A dollop of fresh whipped cream on the side adds a nice creamy contrast to the bright lemon flavor. For a cozy touch, serve each slice with a cup of hot tea or coffee – Earl Grey tea is particularly nice since its bergamot notes complement the citrus in the pie. If you want to add some fresh fruit on the plate, raspberries or blackberries make lovely companions and their tartness plays well with the sweet-tart balance of the pie.
Storage Instructions
Keep Fresh: Your lemon meringue pie needs to be kept in the refrigerator due to the egg-based meringue and filling. Place it in the fridge, loosely covered with plastic wrap or aluminum foil, and it’ll stay good for up to 3 days. The meringue might weep a little bit over time, but that’s totally normal!
Make Ahead: If you want to get ahead on your baking, you can make the lemon filling and crust a day before. Just add the fresh meringue topping right before serving – this way, you’ll get that perfect, fluffy texture that everyone loves.
Serve: For the best taste and texture, take your pie out of the fridge about 15-20 minutes before serving. This lets the filling soften slightly and brings out all those lovely lemon flavors. Keep in mind that this pie isn’t suitable for freezing, as the meringue texture would change too much.
| Preparation Time | 20-30 minutes |
| Cooking Time | 20 minutes |
| Total Time | 40-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1400-1600
- Protein: 20-25 g
- Fat: 60-70 g
- Carbohydrates: 180-200 g
Ingredients
- 4 medium fresh lemons
- 1 teaspoon vanilla essence
- 1 can sweetened condensed milk (14 ounces)
- 3 large eggs
- 1/4 cup white sugar
- 10-inch pre-made graham cracker pie crust
Step 1: Prepare and Mix
Begin by preheating your oven to 350 degrees Fahrenheit.
Separate the egg yolks from the egg whites.
In a bowl, add the sweetened condensed milk to the egg yolks and mix well until fully combined.
Step 2: Make the Lemon Filling
Roll the lemons on your countertop to loosen up the juice inside.
Cut them in half and use a citrus hand squeezer to extract the juice.
Add this fresh lemon juice to the egg yolk and condensed milk mixture.
Mix well until the lemon filling is smooth.
Pour this filling into the graham cracker crust and set it aside.
Step 3: Prepare the Meringue
Place the egg whites and a splash of vanilla extract into a mixing bowl.
Use a hand mixer on high speed to whip the egg whites and vanilla until soft peaks form.
Continue mixing on high and gradually add the sugar to the mixture.
Keep mixing until stiff peaks form, indicating that the meringue is ready.
Step 4: Assemble the Pie
Spread the prepared meringue over the lemon filling in the pie.
Ensure you spread it all the way to the edges to create a seal.
Using a spatula, create peaks on top of the meringue for a decorative touch.
Step 5: Bake and Cool the Pie
Place the pie in the preheated oven and bake at 350 degrees Fahrenheit for 20 minutes, or until the meringue turns a light golden color.
After baking, allow the pie to cool at room temperature for 20 minutes before serving.
This will help set the filling and make it easier to slice.
Enjoy your delicious homemade lemon meringue pie!