Lemon Meringue Pie with Condensed Milk
This easy Lemon Meringue Pie with Condensed Milk is a sweet and tangy homemade dessert with a creamy lemon filling and fluffy golden meringue. Made with fresh lemon juice, simple ingredients, and a ready-made graham cracker crust, this quick pie is perfect for Easter, holidays, potlucks, family gatherings, or anytime you crave a refreshing lemon dessert!
Ingredients
- 4 fresh medium-sized lemons
- 1 tsp vanilla extract
- 1 can sweetened condensed milk 14 ounces
- 3 large eggs
- 1/4 cup granulated sugar
- 1 inch graham cracker crust 10 inch ready pie crust
Instructions
- 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.
Notes
- 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.
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