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Lemon Meringue Pie

A classic dessert that combines a tart lemon filling, buttery graham cracker crust, and a fluffy meringue topping, perfect for family gatherings or cozy evenings.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 ½ cups graham cracker crumbs Forms the base of the pie, providing a delightful crunch.
  • 2 tbsp 2 tbsp granulated sugar Sweetens the crust just enough.
  • 0.25 tsp ¼ tsp salt (optional) Enhances the flavors.
  • 6 tbsp 6 tbsp unsalted butter melted Binds the crust ingredients together and adds richness.
For the lemon filling
  • 2 cans 2 (14 oz) cans sweetened condensed milk A creamy base for the pie filling.
  • 6 large 6 large egg yolks Contributes to the rich, creamy texture.
  • 0.75 cups ¾ cup lemon juice The star ingredient for that refreshing tartness.
  • 1 tbsp 1 tbsp lemon zest (optional but recommended) Amplifies the lemon flavor.
For the meringue topping
  • 2 large 2 large egg whites Forms the airy meringue topping.
  • 0.5 cups ½ cup granulated sugar Sweetens the meringue.
  • 0.25 tsp ¼ tsp cream of tartar Stabilizes the meringue.
  • 0.1667 tsp ⅙ tsp salt Enhances flavor.
  • 1 tsp 1 tsp vanilla extract Adds depth to the meringue.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Prepare the crust: In a bowl, mix graham cracker crumbs, sugar, and salt. Stir in the melted butter until combined. Press this mixture firmly into the bottom and sides of an 8"x8" or 9" round pie pan. Bake for 8-10 minutes until golden.
Making the filling
  1. In a large bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, and lemon zest until well combined.
  2. Pour the lemon filling into the baked crust, spreading it evenly.
  3. Bake for 15 minutes until the filling is set but still slightly jiggly in the center.
Preparing the meringue
  1. In a clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form. Add vanilla extract.
  2. Spread the meringue over the lemon filling, ensuring it reaches the edges. Create peaks for a beautiful presentation.
Final baking
  1. Return the pie to the oven and bake for an additional 10-12 minutes until the meringue is lightly browned.
  2. Allow the pie to cool at room temperature for at least an hour before refrigerating. Chill for 2-3 hours before slicing.

Notes

For best flavor, use fresh lemon juice. To avoid overmixing, beat the egg whites until just stiff peaks form. If using a ready-made pie crust, ensure it fits the pan properly.