Easy Lemon Meringue Pie with Condensed Milk Filling
This easy lemon meringue pie features a creamy condensed milk filling and a fluffy meringue topping. Perfect for lemon dessert enthusiasts looking for a quick yet impressive treat.
Equipment
- 1 9-inch pie pan greased
- 1 Electric Mixer
- 1 Mixing Bowl large
Ingredients
For the Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter softened
- 1/4 tsp salt
For the Lemon Filling
- 1 can 14 oz sweetened condensed milk
- 1/2 cup fresh lemon juice
- 3 large egg yolks
For the Meringue
- 3 large egg whites
- 1/4 cup granulated sugar
- 1/4 tsp cream of tartar
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the flour, softened butter, and salt. Mix until the mixture resembles coarse crumbs. Press the mixture into a greased 9-inch pie pan, ensuring an even layer.
- Bake the crust in the preheated oven for about 10 minutes or until it turns a light golden color. Remove from oven and set aside to cool slightly.
Make the Lemon Filling
- In a large mixing bowl, whisk together the sweetened condensed milk, fresh lemon juice, and egg yolks until the mixture is smooth and well combined.
- Pour the prepared lemon filling into the baked crust, spreading it evenly with a spatula.
Create the Meringue
- In a clean mixing bowl, use an electric mixer to beat the egg whites until soft peaks form. Gradually add the granulated sugar and cream of tartar, continuing to beat until stiff peaks form.
- Gently spread the meringue over the lemon filling, ensuring it covers the filling completely and touches the edges of the crust to prevent shrinking.
Bake the Pie
- Return the pie to the oven and bake for 20-25 minutes, or until the meringue is golden brown. Remove from the oven and let it cool at room temperature.
Serving
- Once cooled, refrigerate the pie for at least 2 hours before serving to ensure the filling sets properly. Slice and serve chilled.
Storage
- Store any leftover pie in an airtight container in the refrigerator for up to 3 days. The meringue may begin to soften, but the flavors will remain delicious.
Notes
Pro Tips: Ensure the meringue is sealed to the crust to prevent it from shrinking during baking. Ingredient Substitutions: You can use a store-bought pie crust to save time. How to Serve: Serve chilled for the best texture and flavor. Storage & Freshness: Store in the fridge for up to 3 days. Make-Ahead Tips: Prepare the crust and filling a day ahead, but make the meringue fresh for best results.