(Last Updated On: September 13, 2022)
This is a simple and easy-to-make lemon meringue pie recipe with only 6 ingredients. Four lemons, vanilla extract, sweetened condensed milk, eggs, granulated sugar, and a 10-inch graham cracker crust. And it is oh so delicious!
🥧 Key Ingredients
- Fresh lemon juice from 4 medium-sized lemons (about 1/2 cup lemon juice)
- 1 teaspoon of vanilla extract
- 1 can of sweetened condensed milk (14 ounces)
- 3 large eggs
- 1/4 cup of granulated sugar
- 1 10-inch graham cracker ready pie crust
👩🍳 How to Make Lemon Meringue Pie (Step-by-Step Instructions with Detailed Photos)
Step 1. Preheat the Oven
Set the oven to 350 degrees Fahrenheit.
Step 2. Separate the Eggs
Take the 3 eggs and separate the egg whites from the egg yolks putting them into 2 different bowls. Set the egg whites aside for now while we use the egg yolks to make the lemon filling.
Step 3. Combine the Egg Yolks and Condensed Milk
In a medium bowl, add the egg yolks together with 1 can of sweetened condensed milk.
Stir the sweetened condensed milk together with the egg yolks using a whisk if you have one. If not, a spoon or fork will work fine.
Step 4. Squeeze Some Lemons
First, wash the lemons by running cold water over them, then roll the 4 lemons on the countertop to soften them up a bit. A cutting board, a table, or your favorite workplace will do. Then cut the lemons in half. After that, use a citrus hand squeezer to get the juice out of the lemons.
We squeezed four fresh lemons for this lemon pie recipe. There are approximately two tablespoons of lemon juice in one medium-sized lemon, so that equals about 1/2 cup of lemon juice for the 4 lemons.
Note: Lemons can be different sizes and have different amounts of juice in them, so it is best to measure the juice you need if a recipe you are making doesn’t tell you how many lemons to use. In this recipe, four medium-sized lemons will be enough.
Step 5. Add the Lemon Juice to the Egg Yolks and Condensed Milk
Pour the lemon juice into the mixing bowl together with the egg yolks and condensed milk.
Step 6. Combine the Lemon Juice, Egg Yolks, and Condensed Milk
Mix the lemon juice, egg yolks, and condensed milk until thoroughly blended using a whisk or spoon to create the lemon filling.
Step 7. Pour the Lemon Filling into the Pie Crust
We used a 10-inch graham cracker pie crust for this recipe. Pour all of the lemon filling into the pie crust, then set aside for now.
Step 8. Make the Meringue
Put the 3 egg whites we saved earlier into a mixing bowl together with 1 teaspoon of vanilla extract.
Note: I’ve read about not using a plastic or glass bowl when whipping up the egg whites, so I guess a stainless steel bowl would be the one to use. The egg whites slide down the sides of the glass bowl, so they won’t whip properly, and the plastic bowl has some kind of fat or whatever to interfere with the egg whites while whipping them.
However, we used a plastic bowl, and the egg whites whipped up just fine. But use a stainless steel bowl if you are skeptical.
Step 9. Whip the Egg Whites
Using a hand mixer on high speed, whip up the egg whites together with the vanilla extract until the egg whites form soft stiff peaks.
Step 10. Add the Sugar
Then, gradually add the 1/4 cup of granulated sugar together with the whipped egg whites and vanilla extract while still using the hand mixer at high speed.
Step 11. Put the Meringue on Top of the Lemon Filling
We are all done whipping up the egg whites and have formed the meringue into nice soft peaks in the bowl. Next, spread the meringue over the top of the lemon filling. Make sure to spread the meringue to the edges of the pie.
Step 12. Make Some Peaks
Using a spatula, make peaks on the meringue topping across the whole pie. To do that, as you spread the meringue around over the top of the lemon filling, slightly flip up the spatula which will form the peaks.
Step 13. Bake the Lemon Meringue Pie
Bake the pie in the oven at 350 degrees Fahrenheit for 20 minutes until the meringue is slightly browned.
Step 14. Cool the Lemon Meringue Pie
After baking, take the lemon meringue pie out of the oven and let it cool for about 20 minutes at room temperature before slicing. This will give the lemon filling time to set. Cutting this pie while it is still hot will let the lemon filling spread and run into the rest of the pie.
It is best to eat lemon meringue pie within a couple of days. The longer the pie sits in the refrigerator, the worse the meringue will get, becoming rubbery and watery. But no problem, we always eat it up before that happens. Discard any leftover lemon meringue pie after 3 days, unless you freeze it.
Yes, you can freeze a baked lemon meringue pie for about 3 to 4 months. But take note that it can affect the quality and taste of the meringue. Let the pie cool completely, then put the whole pie into the freezer in a freezer-safe sealed container, or a zip lock bag big enough to hold the whole pie. But, one better option is to make the pie without the meringue and just freeze the crust and lemon filling. Then make the meringue topping right before you are ready to serve the pie.
Store any leftover pie in the refrigerator for about 3 days. Also, putting the lemon pie into the refrigerator will form little beads on top of the meringue from the sugar, but this does not affect the taste.
💡 Final Thoughts
This lemon meringue pie recipe has a homemade lemon filling made from fresh lemon juice and the meringue is from beaten egg whites. I love the taste of this pie. It only takes 20 minutes of cooking time. The graham cracker pie crust has just the right amount of crunch up against the soft and smooth lemon filling inside. So yummy!
What’s nice about this lemon meringue pie recipe is you don’t need a pie pan. The ready-made graham cracker crust comes in a tin foil pan.
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Lemon Meringue Pie with Condensed Milk
- Preheat the oven to 350 degrees Fahrenheit.
- Separate the egg yolks and egg whites.
- Add the sweetened condensed milk to the egg yolks and mix well.
- Roll the lemons, cut them in half, then squeeze the juice out using a citrus hand squeezer.
- To make the lemon filling, pour the squeezed lemon juice into the egg yolk and condensed milk mixture and mix well.
- Pour the lemon filling into the graham cracker crust. Set aside for now.
- Add the egg whites and vanilla extract into a mixing bowl.
- To make the meringue, use a hand mixer on high speed and whip the egg whites and vanilla until soft peaks form.
- Still using the hand mixer on high speed, gradually add the sugar while mixing the egg whites and vanilla.
- Spread the meringue on top of the pie all the way to the edges.
- Using a spatula, make peaks on top of the meringue.
- Bake at 350 degrees Fahrenheit for 20 minutes.
- After baking, let the pie cool at room temperature for 20 minutes before serving.
- Store leftover pie in the refrigerator for about 3 days. After that, either discard or freeze.
- You can freeze lemon meringue pie for about 3 to 4 months in a proper freezer container.
- Note that freezing lemon meringue pie may alter the quality of the meringue.