Creamy Lemon Meringue Pie
Experience the perfect balance of zesty citrus and velvety sweetness with this Creamy Lemon Meringue Pie. Built on a buttery graham cracker crust that bakes to golden perfection, this pie features a lusciously smooth lemon filling made with fresh lemon juice, vibrant lemon zest, and rich sweetened condensed milk. Topped with a cloud-like meringue that's whipped to glossy peaks and toasted to a golden hue, this dessert is as visually stunning as it is delicious. Ready in under an hour with just a handful of pantry staples, this show-stopping pie is ideal for any occasion, from casual gatherings to holiday celebrations. Refrigerate until perfectly chilled for a slice of refreshing decadence that melts in your mouth!
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 4 large Egg yolks
- 14 ounces Sweetened condensed milk
- 0.5 cup Fresh lemon juice
- 1 tablespoon Lemon zest
- 4 large Egg whites
- 0.25 teaspoon Cream of tartar
- 0.5 cup Granulated sugar (for meringue)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Bake for 8 minutes, then let cool while you prepare the filling.
In a large bowl, whisk the egg yolks until smooth. Add the sweetened condensed milk, lemon juice, and lemon zest. Whisk until the filling is fully combined and creamy.
Pour the lemon filling into the cooled crust and spread evenly.
In a clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer on medium-high speed until soft peaks form.
Gradually add the 1/2 cup of granulated sugar, 1 tablespoon at a time, while continuing to beat the egg whites. Beat until stiff, glossy peaks form.
Spoon the meringue over the lemon filling, spreading it to cover the filling completely and sealing it to the edges of the crust to prevent shrinkage.
Create decorative peaks in the meringue using the back of a spoon for a stunning presentation.
Bake the pie at 350°F (175°C) for 12–15 minutes, or until the meringue is golden brown.
Let the pie cool to room temperature, then refrigerate for at least 2 hours before serving.
Slice and enjoy your creamy lemon meringue pie!
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 250 mg | 11% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 54.6 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 159 mg | 12% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 293 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
