Here’s a Lemon Meringue Pie with Condensed Milk—creamy, tangy, and perfectly sweet with a fluffy meringue topping 🍋🥧
Lemon Meringue Pie with Condensed Milk
Ingredients (9-inch pie)
Crust
- 1 9-inch pre-baked pie crust (or homemade)
Lemon Filling
- 1 can (14 oz) sweetened condensed milk
- 3 large egg yolks
- ½ cup fresh lemon juice (about 2–3 lemons)
- 1 tbsp lemon zest
Meringue Topping
- 3 large egg whites
- ¼ cup granulated sugar
- ½ tsp cream of tartar (optional, stabilizes meringue)
- ½ tsp vanilla extract
Instructions
1. Preheat oven
- Preheat to 350°F (175°C).
2. Make the lemon filling
- In a bowl, whisk together condensed milk, egg yolks, lemon juice, and zest until smooth.
- Pour into pre-baked pie crust.
3. Bake the filling
- Bake 10–12 minutes until filling is slightly set.
- Remove from oven and cool slightly while preparing meringue.
4. Make meringue
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar, beating until stiff, glossy peaks form.
- Beat in vanilla extract.
5. Top and bake
- Spread meringue over warm lemon filling, making sure it touches the crust edges (prevents shrinking).
- Bake 10–12 minutes until meringue is golden brown.
6. Cool and serve
- Cool to room temperature, then chill 1–2 hours before slicing.
Tips
- Use fresh lemon juice for best flavor.
- Make sure no yolk gets into egg whites for perfect meringue.
- To prevent meringue weeping, bake immediately after spreading on warm filling.
Variations
- Key lime version: Substitute lemon juice with key lime juice.
- Coconut meringue: Sprinkle shredded coconut on meringue before baking.
- Mini pies: Make in individual tart pans for single servings.
If you want, I can also give a simpler no-bake condensed milk lemon pie version that sets without baking the filling.
