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Magic Lemon Pie
Caroline

Lemon Meringue Pie

A classic American dessert featuring a tangy lemon filling topped with fluffy, golden meringue, all nestled in a crisp graham cracker crust. Perfectly refreshing and light for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

  • 14 ounce can sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 teaspoon grated lemon rind or 1/4 teaspoon lemon extract
  • 2 eggs, separated
  • 1 9-inch graham cracker or baked pie crust
  • 1/4 teaspoon cream of tartar
  • 4 tablespoons sugar

Equipment

  • mixing bowls
  • Electric mixer or hand whisk
  • measuring cups and spoons
  • Rubber spatula
  • 9-inch pie dish
  • oven

Method
 

  1. Preheat oven to 325°F (163°C).
  2. In a bowl, whisk together condensed milk, lemon juice, lemon rind (or extract), and egg yolks. Pour into the crust.
  3. Beat egg whites with cream of tartar until soft peaks form. Slowly add sugar and continue beating until stiff, glossy peaks form.
  4. Spread the meringue evenly over the filling, sealing edges to crust.
  5. Bake for 12–15 minutes until the meringue is golden.
  6. Allow pie to cool at room temperature, then refrigerate until firm.

Notes

Use fresh lemons for both juice and zest for maximum flavor.
Chill the pie for at least 2–3 hours before serving to let the filling set.
Serve cold for best taste.