condensed milk lemon meringue recipe

Written ByJenny Smyth Posted on
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The Best condensed milk lemon meringue recipe

I’m so excited to share this classic condensed milk lemon meringue recipe with you all. I’ve been making it for years, and it’s always a hit with my family and friends. The combination of the tangy lemon filling and the sweet, fluffy meringue topping is just perfect.

And the best part? It’s incredibly easy to make. I love that this recipe has been around for so long, and yet it still remains a staple in many American households.

The history of this dessert is fascinating – it’s believed to have originated in the 19th century, when lemons were first introduced to the United States. The original recipe was likely made with fresh lemons, but over time, condensed milk became a convenient substitute, making the dessert even more accessible to home cooks like us. As I mentioned earlier, this recipe is a game-changer for anyone looking to impress their loved ones with a show-stopping dessert.

And let me tell you, it’s not just for special occasions – I like to make it for our family gatherings and casual weeknight dinners too. My kids adore helping me in the kitchen, especially when we’re whipping up a batch of this creamy goodness. It’s amazing how much they’ve learned from assisting me in the kitchen – from cracking eggs to zesting lemons.

This recipe is also surprisingly versatile – you can serve it as a pie, or even individual servings as mini meringues. And did I mention that it’s also relatively healthy compared to other desserts? The lemon and condensed milk provide a nice balance of protein and calcium, making it a guilt-free treat for those of us who need a little indulgence now and then.

I love experimenting with new flavors and ingredients in the kitchen, but sometimes there’s nothing like going back to a tried-and-true classic like this condensed milk lemon meringue recipe.

Condensed Milk Lemon Meringue Pie

Condensed Milk Lemon Meringue Pie

4.9 from 510 votes

A luscious lemon pie with a sweet and tangy filling made from condensed milk, topped with a fluffy meringue. This dessert is simple to prepare and offers a perfect balance of creamy and airy textures.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Lemon Filling

1 can (14 oz) sweetened condensed milk
4 large egg yolks
1/2 cup fresh lemon juice
1 tablespoon lemon zest

For the Meringue

4 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/2 cup granulated sugar

👨‍🍳Directions

1Preheat the oven to 350°F.
2In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter.
3Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
4Bake the crust for 10 minutes until lightly golden and set.
5Remove from oven and let cool completely on a wire rack.
6In a large bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth and thickened.
7Pour the filling into the cooled crust and spread evenly.
8In a clean mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form, about 2 minutes.
9Gradually add 1/2 cup sugar, beating on high speed until stiff, glossy peaks form, about 3 to 4 minutes.
10Spread the meringue over the lemon filling, sealing the edges to the crust.
11Use a spatula to create peaks.
12Bake at 350°F for 12 to 15 minutes until the meringue is golden brown.
13Cool the pie on a wire rack for 1 hour, then refrigerate for at least 3 hours before serving.
14The filling will be firm and the meringue will be set.

🔧Equipment

9-inch pie dish
Mixing bowls
Electric mixer
Whisk
Spatula
Measuring cups and spoons
Zester
Citrus juicer

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 115mg🧂Sodium: 220mg🌾Total Carbs: 51g🥦Dietary Fiber: 1g🍬Sugars: 42g🥩Protein: 7g

📝Notes

For a smoother meringue, ensure no yolk is in the egg whites. Use room temperature eggs for better volume when whipping.

Watch Video Of How Condensed Milk Lemon Meringue Pie Works

This condensed milk lemon meringue recipe is truly a timeless classic that never fails to impress my family and friends alike.

Whether you’re looking for an impressive dessert for special occasions or just need something easy yet delicious for everyday meals – this recipe delivers on both fronts!

In addition to its impressive taste and presentation skills (which are basically guaranteed), one more reason why I adore this dessert so much is because it stores beautifully – which means leftovers won’t go to waste anytime soon either.

❓ Frequently Asked Questions About Condensed Milk Lemon Meringue Pie

Q: What’s the difference between condensed milk and regular milk?

Condensed milk is made by evaporating some of the water content from regular milk, resulting in a thicker, creamier product.

Q: Can I use fresh lemons instead of bottled lemon juice?

While you can use fresh lemons if you have access to them, keep in mind that bottled lemon juice provides a more consistent flavor profile.

Q: How do I prevent my meringue from weeping?

A common issue with meringues is that they can become soggy or ‘weep’ due to excess moisture in the air or on the surface of the egg whites.

Q: Can I make this recipe gluten-free?

The only ingredient that might be an issue for those with gluten intolerance is the all-purpose flour used in the crust.

Q: How do I store leftover meringue pie?

To maintain its texture and flavor, store leftover pie in an airtight container at room temperature or refrigerate it for up to three days.

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