This lemon meringue pie features a light, fluffy meringue topping, a crunchy graham-cracker crust, and a custard-like lemon filling made with sweetened condensed milk.
When you want something bright and refreshing after a heavy meal, a classic Lemon Meringue Pie hits the spot. It tastes light and fresh, even though it’s indulgent—perfect for serving alongside grilled mains at a summer cookout or any time you want a citrusy dessert.
This version uses a simple, crisp graham cracker crust and a lemon filling prepared similarly to a key lime pie: just lemon zest and juice, sweetened condensed milk, and egg yolks. Because the filling is custard-like and requires no tempering, it’s quick and forgiving to make.
Ingredients for the filling are minimal:
- Lemon zest and juice
- Sweetened condensed milk
- Egg yolks (reserve the whites for the meringue)
Whisk the yolks with zest, add the condensed milk, then stir in the lemon juice. Let the mixture rest briefly while you prepare the crust. The filling bakes to a bright, tangy, slightly creamy texture without complicated steps.
The meringue topping is made with a stabilized Swiss-style approach: a hot sugar syrup is added to whipped egg whites to create a glossy, stable meringue with reduced sweetness so the lemon shines through. Be sure to spread the meringue all the way to the edge of the pie plate so it seals to the crust—this prevents shrinking and helps the meringue adhere.
A short bake at a higher temperature gives the meringue golden peaks. Chill the pie until the filling is set, then slice and serve. It keeps well in the refrigerator and makes a lovely centerpiece for summer gatherings.
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Lemon Meringue Pie Nutrition Notes
To make the pie gluten-free, swap regular graham crackers for a certified gluten-free graham cracker in the crust.
Lemon Meringue Pie
Ingredients
Lemon Filling
- 4 large egg yolks
- 4 tsp grated lemon zest (from 1 large lemon)
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup lemon juice (from 2–3 lemons or bottled)
Graham Cracker Crust
- 8 whole graham crackers, broken into pieces (use gluten-free crackers if needed)
- 5 Tbsp unsalted butter, melted and cooled
- 3 Tbsp sugar
Meringue Topping
- 1/2 cup sugar
- 1/3 cup water
- 4 large egg whites, at room temperature
- 1/4 tsp cream of tartar
- pinch of salt
- 1/2 tsp vanilla extract
Instructions
- Whisk the egg yolks and lemon zest in a small bowl until creamy and pale, about 2 minutes. Add the sweetened condensed milk and whisk until smooth, then whisk in the lemon juice. Cover and let rest at room temperature for 30 minutes while you prepare the crust.
- Preheat the oven to 325°F and position a rack in the middle. Process the graham crackers into fine crumbs (food processor or crush in a bag with a rolling pin). Stir the crumbs with melted butter and sugar until evenly moistened.
- Press the crumb mixture into a 9–9.5″ pie plate, compacting the crust evenly. Bake until fragrant and beginning to brown, about 15 minutes. Pour the lemon filling into the warm crust and bake until the center is set but still slightly jiggly, about 15 minutes more.
- Increase the oven temperature to 400°F. In a small saucepan, combine the 1/2 cup sugar and 1/3 cup water and bring to a boil. Continue cooking until the syrup reaches about 235°F, then remove from heat and keep warm.
- In the bowl of a stand mixer fitted with the whisk, combine egg whites, cream of tartar, and a pinch of salt. Whip on medium speed until foamy, then increase to medium-high until soft peaks form.
- With the mixer on low, slowly pour the hot sugar syrup into the whites (avoid hitting the whisk). Add vanilla, then beat on medium-high until the meringue is thick, shiny, and slightly cooled, 3–6 minutes.
- Spread the meringue over the lemon filling, sealing it to the edge of the crust. Use a spatula to create peaks. Bake just until the peaks turn golden, 5–7 minutes. Chill the pie until the filling is fully set, at least 2 hours, before slicing.
Nutrition
