Deliciously Easy Lemon Meringue Pie Recipe with Condensed Milk

Written by Jessica Lopez.

6 REVIEWS

| 4.5 AVERAGE

Published at 07-09-2024

Edited on 07-02-2025 | 2:27 PM

Dessert Recipes

Course: Dessert

Cuisine: American Vintage

Difficulty: Moderate

Servings

10-12 slices

Prep Time

25 minutes

Cooking Time

35 minutes

Total Time

1 hour

Fat

18g

Protein

5g

Carbohydrates

55g

Calories

450 kcal

Looking for a delightful dessert that balances tangy and sweet? This lemon meringue pie recipe with condensed milk is just what you need! With its zesty lemon filling, fluffy meringue topping, and a buttery crust, this pie is a classic that never goes out of style. The key ingredient, sweetened condensed milk, adds creaminess and sweetness, making your filling irresistibly smooth. Perfect for any occasion, this dessert can brighten up a family dinner or be the star of your next gathering.

Plus, it’s surprisingly simple to make! Whether you’re a seasoned baker or a kitchen newbie, this recipe will guide you step-by-step to create a show-stopping lemon meringue pie that will wow your friends and family. The combination of tart lemons and airy meringue creates a wonderful contrast that’s hard to resist. And when you use condensed milk, you not only save time but also enhance the flavor profile of the pie.

So roll up your sleeves and get ready to whip up a scrumptious dessert that everyone will love. Trust me, once you try this lemon meringue pie, it will become a regular in your baking repertoire. Let’s get started on making this delightful treat that’s sure to be a hit!.

Essential Ingredients of lemon meringue recipe with condensed milk

  • Sweetened condensed milk: 1 can (14 ounces)

  • Fresh lemons: 3 (juiced and zested)

  • Eggs: 3 large (separated)

  • Granulated sugar: 1 cup (200g)

  • Cornstarch: 2 tablespoons

  • Butter: 2 tablespoons (unsalted)

  • Vanilla extract: 1 teaspoon

  • Salt: a pinch

  • Pie crust: 1 (store-bought or homemade)

  • Cream of tartar: 1/4 teaspoon

Measurement Units of lemon meringue recipe with condensed milk

  • 1 can (14 oz) sweetened condensed milk

  • 1/2 cup (120 ml) fresh lemon juice

  • 1 tablespoon lemon zest

  • 3 large egg yolks

  • 1/4 teaspoon salt

  • 1/4 cup (50 g) granulated sugar

  • 3 large egg whites

  • 1/4 teaspoon cream of tartar

  • 1/2 cup (100 g) granulated sugar (for meringue)

  • 1 teaspoon vanilla extract

Step by Step Instructions For lemon meringue recipe with condensed milk

  • Step - 1

    Gather all your ingredients before you begin. You'll need 1 can of sweetened condensed milk, 1/2 cup of fresh lemon juice, 3 large egg yolks, 1 tablespoon of lemon zest, 1/2 cup of granulated sugar, and 3 large egg whites for the meringue, plus a pinch of salt.

  • Step - 2

    Preheat your oven to 350°F (175°C) to ensure it's hot and ready for your delicious lemon meringue pie. This step is crucial for achieving that perfect flaky crust.

  • Step - 3

    Prepare your pie crust. You can use a store-bought crust or make your own from scratch. If you’re making your own, combine 1 1/4 cups of all-purpose flour, 1/4 teaspoon of salt, and 1/2 cup of cold unsalted butter until crumbly, then add ice water until it forms a dough. Roll it out and place it in your pie dish.

  • Step - 4

    Blind bake the crust for 10-15 minutes until lightly golden. This prevents the crust from getting soggy once you add the filling. Place some parchment paper and pie weights or dried beans on top to keep it flat while baking.

  • Step - 5

    In a medium saucepan, combine the sweetened condensed milk, lemon juice, lemon zest, and egg yolks. Whisk together over medium heat until the mixture thickens, about 5-7 minutes. This filling is what gives your pie its tangy flavor.

  • Step - 6

    Once thickened, remove the saucepan from heat and pour the lemon filling into the pre-baked pie crust. Spread it evenly with a spatula, smoothing the top for an appealing finish.

  • Step - 7

    Now it's time to make the meringue. In a clean mixing bowl, beat the egg whites with a pinch of salt until soft peaks form. This means the egg whites should hold their shape but still be slightly droopy.

  • Step - 8

    Gradually add the granulated sugar, about 1 tablespoon at a time, while continuing to beat the egg whites on high speed. Keep beating until you achieve stiff peaks, which means the meringue will stand tall and firm.

  • Step - 9

    Spread the meringue over the lemon filling, making sure to seal the edges well to prevent it from shrinking during baking. Create peaks and swirls for a beautiful presentation that will impress your guests.

  • Step - 10

    Bake the pie in the preheated oven for about 10-12 minutes or until the meringue is golden brown. Keep a close eye on it to prevent burning, as meringue can turn quickly. Once done, remove from the oven and let it cool at room temperature before refrigerating.

Additional Notes of lemon meringue recipe with condensed milk

  • Use room-temperature ingredients for a smoother batter. This helps the condensed milk and egg yolks blend seamlessly, creating a creamy filling.

  • When separating the egg yolks from the whites, ensure no yolk gets into the whites; even a small amount of fat can prevent the meringue from whipping up properly.

  • For the meringue, beat the egg whites until frothy before adding the cream of tartar. This stabilizes the meringue and helps achieve those beautiful peaks.

  • Avoid opening the oven door while baking the meringue, as sudden temperature changes can cause it to collapse.

  • Let the pie cool completely at room temperature before refrigerating. This helps set the filling and prevents the meringue from weeping.

  • If you prefer a toasted meringue, use a kitchen torch to lightly brown the peaks just before serving for a beautiful finish.

Special Equipment of lemon meringue recipe with condensed milk

  • Electric mixer (hand or stand)

  • Mixing bowls

  • 9-inch pie dish

  • Zester or grater

  • Saucepan

  • Rubber spatula

Expert Chef Tips of lemon meringue recipe with condensed milk

  • For the perfect lemon flavor, use freshly squeezed juice and zest from organic lemons.

  • When making the meringue, ensure your mixing bowl is completely clean and dry to achieve maximum volume.

  • Gradually add the sugar to the egg whites to stabilize the meringue, ensuring it forms stiff peaks.

  • Bake the meringue at a low temperature to avoid browning too quickly, creating a perfectly toasted top.

  • Let the pie cool completely before slicing; this helps set the filling for cleaner cuts.

  • If you prefer a less sweet meringue, reduce the sugar slightly, but ensure it still holds its shape.

  • Chill the pie in the refrigerator for a few hours before serving for a refreshing taste.

  • For a lemon twist, consider adding a bit of lime juice to the filling.

  • If you want a more decadent layer, fold in some whipped cream into the lemon filling before adding the meringue.

  • Always store leftovers in the fridge to maintain the meringue's texture and freshness.

Ingredient Sourcing and Quality Tips of lemon meringue recipe with condensed milk

  • Condensed Milk: Select a high-quality brand without additives for the best flavor and texture.

  • Eggs: Use organic, free-range eggs for vibrant yolks and superior taste.

  • Lemons: Choose firm, heavy lemons, as they are juicier and richer in flavor.

  • Sugar: Opt for pure cane sugar to achieve the right sweetness and texture in the meringue.

  • Cornstarch: Use non-GMO cornstarch for a clean and smooth filling consistency.

  • Vanilla extract: Use pure vanilla extract instead of imitation for a more robust flavor.

  • Butter: Choose unsalted butter for better control over the sweetness in the crust.

  • Graham crackers: Look for whole grain options for a more wholesome crust.

  • Salt: Use fine sea salt for even distribution in both the filling and meringue.

  • Baking supplies: Ensure all your supplies are fresh for the best results in your dessert.

Dietary Considerations of lemon meringue recipe with condensed milk

  • Lemon meringue pie made with condensed milk is a delightful treat that can be enjoyed by many, but it is important to consider dietary restrictions.

  • This recipe contains gluten due to the crust, which may not be suitable for those with celiac disease or gluten intolerance. A gluten-free crust can be used as an alternative.

  • For individuals who are lactose intolerant, condensed milk can be a concern. Dairy-free condensed milk options are available and can be used in this recipe for a lactose-free version.

  • The recipe is high in sugar because of the condensed milk and sugar used in the meringue. Those monitoring their sugar intake may want to consider sugar alternatives or reduced sugar versions.

  • Lemon meringue pie is not suitable for vegans due to the egg whites used in the meringue. Aquafaba, the liquid from canned chickpeas, can be a great vegan substitute for egg whites.

  • The recipe is low in protein, making it less ideal for those looking to increase their protein intake. Pairing it with a protein-rich food could balance the meal.

  • For individuals following a ketogenic diet, this recipe is not low-carb due to the sugars present in condensed milk and the crust. A low-carb crust and sugar alternatives could make it keto-friendly.

  • If you are watching your calorie intake, be mindful of portion sizes as lemon meringue pie can be calorie-dense, especially with the meringue topping.

  • Those with egg allergies should avoid this recipe or substitute the meringue with a suitable egg-free whipped topping to maintain the fluffy texture.

  • This dessert is rich in vitamin C from the lemons, making it a slightly healthier option compared to other desserts. It can be enjoyed in moderation as part of a balanced diet.

  • For those with nut allergies, ensure that any alternative crust used does not contain nuts or is processed in a facility that handles nuts.

  • Pregnant women should be cautious with raw egg consumption due to the risk of salmonella. Using pasteurized egg whites for the meringue can reduce this risk.

  • While lemon meringue pie is a delicious dessert, it's best to enjoy it as an occasional treat rather than a regular part of the diet.

  • Always check the labels of ingredients used, especially for pre-made products, to ensure they meet specific dietary needs or restrictions.

My Review On lemon meringue recipe with condensed milk

If you’re craving a zesty dessert, the lemon meringue pie made with condensed milk is a game changer! This recipe is not only simple but also yields a perfectly tangy and sweet pie that will impress any guest. The condensed milk gives the filling a creamy texture and rich flavor that pairs beautifully with the tartness of fresh lemons. Top it all off with a fluffy, golden meringue that adds a light, airy finish. This pie is a wonderful blend of flavors and textures, making it a delightful choice for any occasion. Plus, the ease of preparation means you can whip it up even on a busy day! Serve it chilled for the best experience, and watch as everyone goes back for seconds. This lemon meringue pie with condensed milk is sure to become a family favorite, bringing joy with every slice. It's a sweet reminder of how simple ingredients can create something truly special in the kitchen.

Related Dishes of lemon meringue recipe with condensed milk

  • Carrot Cake: A spiced, moist cake topped with cream cheese frosting, making it a delightful contrast to the tartness of lemon meringue.

  • Classic Pound Cake: Dense, buttery, and perfect with fruit toppings, offering a rich flavor that complements the light and zesty lemon meringue.

  • Key Lime Pie: A creamy, tart dessert similar to lemon meringue, with a graham cracker crust that adds a crunchy texture.

  • Strawberry Shortcake: Layers of fluffy cake and sweet strawberries, providing a fresh and fruity balance to the citrus notes of lemon meringue.

  • Vanilla Custard: Smooth and creamy, this dessert pairs well with lemon meringue, adding a rich layer of flavor and texture.

Authoritative Cookbooks or Chefs of lemon meringue recipe with condensed milk

The Joy of Cooking

by Irma S. Rombauer

Baking: From My Home to Yours

by Dorie Greenspan

Cultural and Historical Context of lemon meringue recipe with condensed milk

Lemon meringue pie has a rich history that dates back to the 19th century. It is believed to have originated in Europe, where the combination of tangy lemon filling and fluffy meringue became a popular dessert. The use of condensed milk in this recipe adds a creamy sweetness that enhances the classic flavor profile. This dessert is often associated with American cuisine, especially in the Southern states, where it is a staple at family gatherings and potlucks. The simplicity of using condensed milk not only makes the preparation easier but also reflects the resourcefulness of home cooks who embraced this ingredient during the Great Depression when affordability was key.

Frequently Asked Questions About lemon meringue recipe with condensed milk

Can I use fresh lemon juice instead of bottled lemon juice in my lemon meringue pie?

Yes, using fresh lemon juice is highly recommended for a brighter, more vibrant flavor. Fresh lemons provide a natural tartness that enhances the overall taste of your lemon meringue pie.

How do I prevent my meringue from weeping?

To prevent weeping, ensure your meringue is cooked properly and spread it over the filling while it's still hot. Adding cornstarch or vinegar can also help stabilize the meringue and reduce moisture.

Can I make lemon meringue pie ahead of time?

Yes, you can prepare the lemon filling and meringue ahead of time. However, it's best to assemble and bake the pie on the day you plan to serve it to maintain the meringue's texture.

What can I substitute for condensed milk in this recipe?

You can substitute condensed milk with a mixture of evaporated milk and sugar, or make a homemade version by simmering milk and sugar until thickened. However, the flavor may vary slightly.

How do I know when my meringue is done?

Meringue is done when it forms stiff peaks and has a glossy appearance. It should hold its shape well and not be grainy. Baking it until lightly golden also indicates it's ready.

Why is my lemon meringue pie runny?

A runny lemon meringue pie can result from undercooked filling or not allowing it to set properly. Ensure the filling is thickened adequately before adding the meringue and let it cool completely.

Can I use a store-bought pie crust for lemon meringue pie?

Absolutely! A store-bought pie crust can save time and still yield a delicious lemon meringue pie. Just ensure it's pre-baked according to package instructions before adding the filling.

How do I store leftover lemon meringue pie?

Store leftover lemon meringue pie in the refrigerator, loosely covered with plastic wrap. Consume within 2-3 days for the best texture, as meringue can become soggy over time.

What is the best way to slice lemon meringue pie?

To slice lemon meringue pie neatly, use a sharp, warm knife. Dip the knife in hot water, wipe it dry, and cut through the meringue and filling for clean edges.

Can I add other flavors to my lemon meringue pie?

Yes! You can incorporate flavors like lime or orange for a citrus twist. Just adjust the juice quantities to maintain the balance of sweetness and tartness in your pie.

Reviews of lemon meringue recipe with condensed milk

Liam Johnson

This lemon meringue pie was a hit at our family gathering! The condensed milk made the filling so creamy and delicious. The meringue was perfectly fluffy. I’ll definitely make this again. Highly recommend it!

★★★★★

Sophia Martinez

I loved how easy this recipe was! The condensed milk added a unique sweetness to the lemon filling. The meringue turned out beautifully golden. My only issue was the meringue weeping a bit. Still, a delightful dessert!

★★★★

Ethan Brown

This lemon meringue pie exceeded my expectations! The condensed milk gave it a rich flavor that paired perfectly with the tart lemon. The meringue was light and airy. A fantastic recipe that I’ll be sharing with friends!

★★★★★

Olivia Smith

I found this recipe to be quite straightforward. The condensed milk made the filling smooth, but I felt it could use a bit more lemon zest for extra zing. Overall, a solid recipe that I enjoyed making.

★★★★

Noah Davis

What a delightful treat! The combination of sweet and tart was perfect. The condensed milk really made the filling stand out. The meringue was a bit tricky, but it turned out lovely in the end. Will make again!

★★★★

Emma Wilson

Absolutely loved this lemon meringue pie! The condensed milk made it so creamy and delicious. The meringue was fluffy and held up well. It was a hit at my dinner party, and everyone asked for the recipe!

★★★★★
Hi! I’m Jessica Lopez

Jessica Lopez is a passionate home cook, food enthusiast, and storyteller who believes that food is more than just nourishment—it’s an experience. Through her blog, she shares recipes, culinary adventures, and inspiration to help others explore new flavors and embrace the joy of cooking. Whether experimenting with ingredients, recreating family favorites, or discovering global cuisines, Jessica’s mission is to connect people through the art of food, one delicious dish at a time.