How To Make Lemon Meringue Pie with Sweetened Condensed Milk
This is an easy lemon meringue pie recipe that you are going to love. The recipe is made with lemons and sweetened condensed milk for a rich and creamy dessert.
You can’t go wrong with this easy lemon pie recipe?
Feeling down? Eat pie. Is it a holiday? Eat pie. Want to share some food with a neighbor in need? Make pie. Oh, and make one for yourself and eat it.
Making pie is a good, old southern tradition–one that needs to be passed on for generations. It’s an art form.
How To Make Lemon Meringue Pie
I have passed my love of pie down to my kids. They will ask, on a regular basis, for pie. Lemon meringue pie, chocolate pie, caramel pie, or pretty much any kind of cream pie.
We’ve been known to take trips down to Sarasota, Florida, just to eat pie. Yoder’s Amish Restaurant is famous for their pies.
So famous, in fact, they sell thousands at Thanksgiving and Christmastime. Talk about a feel-good, comfort-filled kind of place.
I am partial to the chocolate cream pie, but I will venture out and try others, as well. Here’s the link if you’re interested in going.
Homemade Lemon Meringue Pie is an easy recipe. Let’s start cooking!
Instructions and printable recipe listed below
Line the vanilla wafers in the bottom of the pie pan. Set aside.
I try to get little pieces of cookie in between the little cookie spaces so there’s plenty of crust.
Add the sweetened condensed milk to a bowl.
I selfishly made this pie while my kids weren’t around so I could lick the can lid of sweetened condensed milk. You have my permission. It’s a mom perk!
Add the lemon juice to the sweetened condensed milk.
Add two egg yolks to the lemon juice to the sweetened condensed milk mixture.
Mix everything together with a whisk or a fork.
Pour the lemon pie mixture into the crust.
Be careful to pour slowly, or you’ll knock cookies out of place. I speak from experience.
Once you pour the sweetened condensed lemon pie mixture onto the crust, set it aside while you get the meringue ready.
Whip up the meringue.
I’ve learned a few things, the hard way, about meringue over the years. I’ve ended up with styrofoam, runny, or just plain flat meringue. Here are a few tips:
- When you separate the egg yolk from the whites, make sure the bowl is clean and dry before you add the whites. If there is a couple drops of water in the bowl, it will keep the meringue from fluffing up.
- You will have the same issue if you accidentally get the egg yolks in the bowl with the whites. So be sure to scoop out the yolks if you accidentally get them in the bowl with the whites.
- If you have a hard time separating the eggs, don’t let that stop you. You can always buy an egg separator on Amazon or at the store.
Add the cream of tartar to stiff egg whites.
Add the sugar and beat until the sugar is mixed in.
Spread it over the lemon pie mixture.
Once the meringue is on the pie, I take my spatula and sort of give it a few taps to get some peaks.
Bake it in the oven for about 10-15 minutes, or until the meringue is golden brown.
Let it cool or the pie will be runny. It will still taste amazing, but runny. We impatiently wait for it to cool and then dig in to eat the delicious yumminess.
If you make one, let me know what you think in the comments below. I can’t wait to hear from you.
Do you need to refrigerate lemon meringue pie?
Can lemon meringue pie be left out?
- Vanilla Wafers
- 1-14 oz. can sweetened condensed milk
- 1/2 cup lemon juice
- 2 egg yolks
- 4 egg whites
- 1/2 cup sugar
- 1/4 tsp. cream of tartar
- Preheat oven to 325-degrees.
- Line the base and edges of the pie pan with vanilla wafers. Set aside.
- In a medium sized bowl, mix the egg yolks, lemon juice, and sweetened condensed milk.
- Pour mixture into the pie pan. Pour slowly and gently so you don't push the cookies out of their position.
- In another bowl, beat the egg whites until they form stiff peaks.
- Add the cream of tartar and beat.
- Add the sugar and continue to beat until blended.
- Pour on top of the pie.
- Bake it in the oven for about 10-15 minutes, or until the meringue is golden brown.
- Let it cool and eat.