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If you ask me, lemon meringue pie is a classic dessert that never goes out of style.
This sweet and tangy pie combines the bright flavors of fresh lemons with smooth condensed milk, creating a filling that’s just the right balance of tart and creamy. The fluffy meringue topping adds a light, cloud-like layer that makes every bite special.
It’s all nestled in a buttery pie crust that’s baked until golden brown, giving you that perfect crunch when you dig in. The condensed milk adds a rich smoothness that makes this version extra special.
It’s a tried-and-true dessert that brings smiles to faces, perfect for Sunday dinners or any time you need a bit of comfort with your sweets.
Why You’ll Love This Lemon Meringue Pie
- Time-saving shortcuts – Using store-bought crust and condensed milk cuts down on prep time without sacrificing taste, making this a perfect dessert for busy bakers.
- Simple ingredients – You only need 7 basic ingredients that you can easily find at any grocery store – no fancy or expensive items required.
- Foolproof filling – The condensed milk-based filling is more stable and less likely to weep or become runny compared to traditional versions, making this perfect for beginner bakers.
- Perfect balance of flavors – The sweet, creamy filling paired with tangy lemon and topped with fluffy meringue creates that classic combination everyone loves.
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, with a hint of orange-like flavor that some people really enjoy. When choosing your lemons, pick ones 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 juicing, as this helps break down the internal membranes and makes them easier to squeeze. For the zest, make sure you’re only grating the yellow part of the peel, as the white pith underneath can add unwanted bitterness to your pie.
Options for Substitutions
While this lemon meringue pie recipe is pretty straightforward, here are some helpful substitutions if you need them:
- Store-bought pie crust: Feel free to use a homemade graham cracker crust (combine 1.5 cups graham cracker crumbs with 6 tablespoons melted butter) or make your own pastry crust from scratch.
- Sweetened condensed milk: This is a key ingredient that’s hard to substitute without changing the recipe completely. It provides both sweetness and texture, so I recommend sticking with it for best results.
- Lemon juice and zest: Fresh is best, but you can use bottled lemon juice in a pinch. For the zest, you can skip it if needed, but you’ll lose some of that nice lemon flavor. Or try 1/4 teaspoon lemon extract instead.
- Cream of tartar: This helps stabilize the meringue. If you don’t have it, substitute with 1/2 teaspoon of white vinegar or lemon juice for each 1/4 teaspoon of cream of tartar.
- Granulated sugar: For the meringue, stick with regular white sugar as other types can make your meringue grainy or weigh it down.
Watch Out for These Mistakes While Baking
The biggest challenge when making lemon meringue pie is preventing a weepy meringue – to avoid this, always spread your meringue all the way to the edges of the pie crust, making sure it touches the crust to create a proper seal. The separation of egg whites from yolks needs special attention too – even a tiny bit of yolk in your whites will prevent the meringue from reaching those perfect, fluffy peaks, so separate your eggs while they’re still cold but beat them at room temperature. Another common mistake is rushing to cut into the pie while it’s still warm – letting it cool completely at room temperature (about 2-3 hours) helps prevent the filling from running and gives you clean, picture-perfect slices. For the best results, make sure your lemon filling is still hot when you top it with meringue – this helps create a stronger bond between the layers and reduces the chance of them separating later.
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 helps balance out the bright citrus flavors, while a scoop of vanilla ice cream creates an amazing hot-and-cold combo. For a morning or afternoon treat, serve it alongside a hot cup of coffee or tea – the warm drinks complement the cool, creamy filling perfectly. If you’re feeling fancy, add some fresh berries on the side for a pop of color and extra fruity flavor.
Storage Instructions
Keep Fresh: This lemon meringue pie needs to be kept in the refrigerator due to its creamy 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: You can prepare the lemon filling and crust a day ahead if you like. Just store the filling in an airtight container in the fridge, and add the meringue topping fresh when you’re ready to serve. The meringue is best made and baked the day you plan to enjoy the pie.
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. Just remember that this pie doesn’t do well in warm temperatures for extended periods.
| Preparation Time | 15-20 minutes |
| Cooking Time | 40-45 minutes |
| Total Time | 55-65 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 15-20 g
- Fat: 30-35 g
- Carbohydrates: 110-120 g
Ingredients
- 1 store-bought pie crust
- 1 can (14 ounces) sweetened condensed milk
- 3 eggs, yolks and whites separated
- 1/2 cup lemon juice
- 2 teaspoons grated lemon peel
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Step 1: Prepare the Pie Base
Preheat your oven to 325 degrees F (165 degrees C).
Press a pie crust evenly into a pie plate.
This will serve as the base for your pie and should be evenly distributed along the bottom and sides of the pie plate.
Step 2: Create the Lemon Filling
In a separate bowl, mix together sweetened condensed milk, egg yolks, lemon juice, and lemon zest until well combined.
Pour this lemon mixture into the prepared pie crust, smoothing it out so that it’s evenly distributed.
Step 3: Bake the Pie
Place the pie in the preheated oven and bake for 25 minutes.
This initial baking sets the lemon filling.
Keep an eye on the pie towards the end of the baking time to ensure the filling is firm and not overcooked.
Step 4: Prepare the Meringue
Five minutes before the pie is done, start preparing the meringue.
In a clean bowl, beat egg whites and cream of tartar together using an electric mixer on high speed until the mixture becomes foamy.
Gradually add sugar to the egg whites, continuing to beat until the meringue forms stiff peaks, which should take about 5 minutes.
Step 5: Add Meringue and Bake Again
Remove the pie from the oven and increase the oven temperature to 350 degrees F (175 degrees C).
Spread the meringue over the warm pie, ensuring it reaches all the way to the edges to create a seal.
Use the back of a spoon to dab the meringue and pull up, forming decorative peaks.
Return the pie to the oven and bake for an additional 15 minutes, until the meringue is golden brown.
Step 6: Cool and Chill
Once the pie has finished baking, let it cool to room temperature for about 1 hour.
After cooling, store the pie in the refrigerator to set completely.
Serve chilled and enjoy your delightful lemon meringue pie!