Every now and then, a recipe comes along that shakes up the traditional and delivers something spectacular. This lemon meringue pie with condensed milk does just that, offering a creamy, tangy, and sweet experience that’s bound to become a favorite.
Why This Recipe Works
- The condensed milk adds a rich, creamy texture that balances the sharpness of the lemon perfectly.
- Using fresh lemon juice ensures a vibrant, tangy flavor that bottled juice just can’t match.
- The meringue topping is light and fluffy, providing a beautiful contrast to the dense, creamy filling.
- This recipe simplifies the process without sacrificing flavor or texture, making it accessible to bakers of all levels.
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 3 large egg yolks
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 pre-baked 9-inch pie crust
- 3 large egg whites
- 1/4 tsp cream of tartar
- 1/2 cup granulated sugar
Equipment Needed
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- 9-inch pie dish
- Oven
Instructions
Prepare the Filling
In a large mixing bowl, whisk together the sweetened condensed milk, egg yolks, fresh lemon juice, and lemon zest until smooth. Pour this mixture into the pre-baked pie crust and set aside. Tip: For an extra smooth filling, strain the mixture through a fine-mesh sieve before pouring into the crust.
Make the Meringue
In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar, continuing to beat until stiff, glossy peaks form. Tip: Ensure your bowl and beaters are completely clean and free of any grease for the best meringue.
Top and Bake
Spread the meringue over the lemon filling, making sure to seal the edges to the crust to prevent shrinking. Bake in a preheated 350°F oven for about 15 minutes, or until the meringue is golden brown. Tip: Use a kitchen torch for an even more golden finish if desired.
Tips and Tricks
For those looking to elevate their lemon meringue pie, consider these advanced tips. First, chilling the pie before serving can help the filling set more firmly, making for cleaner slices. Second, adding a teaspoon of vanilla extract to the meringue can introduce a subtle depth of flavor. Lastly, for a more dramatic presentation, pipe the meringue onto the pie using a star tip before baking.
Recipe Variations
- Swap the lemon juice for lime juice to create a key lime pie variation.
- Add a layer of berry compote between the crust and filling for a fruity twist.
- Incorporate coconut milk into the filling for a tropical flavor profile.
- Use a graham cracker crust instead of a traditional pie crust for a different texture.
Frequently Asked Questions
Can I use bottled lemon juice instead of fresh? While bottled lemon juice can be used in a pinch, fresh lemon juice provides a brighter, more vibrant flavor that significantly enhances the pie.
How do I prevent my meringue from weeping? Ensuring the meringue is spread over the filling while it’s still hot helps to prevent weeping. Also, avoid overbaking the meringue.
Can this pie be made ahead of time? Yes, the pie can be assembled and refrigerated up to a day in advance. However, for the best texture, add the meringue and bake it the day you plan to serve it.
Summary
This lemon meringue pie with condensed milk is a delightful twist on the classic, offering a perfect balance of tangy and sweet with a creamy, fluffy texture that’s sure to impress.