Who says making lemon meringue pie recipe condensed milk is so difficult to do? Well, it’s a cap if you say so. Making lemon meringue pie with condensed milk is a fun thing to do at weekend, and if you got a company to do it, that’d be more fun!

The process itself can be divided into three major steps. First, make the crust. Then, make the lemon filling, and lastly making the meringue. All the processes of making this lemon meringue pie don’t require you witty techniques whatsoever, so you shouldn’t worry about failing.

Lemon Meringue Pie Recipe Condensed Milk

So, what are required to make this lemon meringue pie recipe condensed milk? Here’s the detail.

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Prep Time 25

Cook Time 20

Total Time 45

Servings 8

Calories 309 kcal

Ingredients

1.5 cups graham cracker crumbs coming from 12 whole crackers.
¼ cup unsalted butter or equal to 4tbsp butter.
1/3 cup sugar
Filling ingredients:
1 can sweetened condensed milk
4 large egg yolks keep the whites for making the meringue.
0.5 cup lemon juice freshly squeezed from about 3 lemons
1 tsp grated lemon zest
Meringue ingredients:
4 egg whites
¼ tsp cream of tartar
6 tbsp sugar

Instructions

Preheat the oven 375oF and place the rack in the middle.
In a mixing bowl, combine ‘crust ingredients’ mentioned earlier. You can use fork first before mixing it using your hand.
Pour the mix onto a pie pan. Press these crumbs to make a ¼-inch thick pie crust.
Bake the crust around 10 minutes. Then, let it sit. Lower the temp to 325oF.
Mix all ‘filling ingredients’ altogether. Shortly after that, pour it into the newly-made crust which has been cooled down a bit.
Now, start making the meringue. Simmer 0.5-inch of water in a pot. On top of that, put your stand mixer bowl.
Lower the heat and add egg whites and sugar onto the bowl. Beat the two ingredients until they turn foamy.
Take the bowl from the heat then put it under a standing mixer. Whisk the foamy two ingredients after adding cream of tartar. Mix it for around 3-5 minutes.
Using a large spoon (you can use soup spoon), scoop the meringue and mound it onto the lemon pie filling. Make sure it covers the fillings’ surfaces.
Make decorative ‘spikes’ by using the back of your spoon. No need to make it neat; just make sur that all lemon fillings surface is covered. The meringue spikes are just the decorative aspects.
Bake the pie for around 20 minutes. Or bake it until the meringue is browned a bit.
Once you finished making the pie, let it cool first (around 3 hours) before serving it to anyone craving.