Dulche de leche Lemon Meringue Pie

Lemon Meringue Pie made with Dulche de Leche

My friend, Libby, had asked me about the magic lemon meringue pie I used to make, and I pointed her to the recipe, right here at The Good Plate. So, today, when we were going on a picnic together, I thought it would a great thing to make for her.

Libby was picking us up at 2:00. I thought about making it at 12:30, so I didn’t have a lot of time.

When I went to get my ingredients together, the most important one was missing, the Eagle Brand Sweetened Condensed Milk. I went through my kitchen with a fine toothed comb trying to find it, but to no avail. Finally, I spied a can of Dulche de Leche.

Dulche de Leche is caramelized condensed milk. It will happen naturally if your can of milk is kept in a warm spot for a very, very long time, or you can make it by boiling it for four hours, or you can dispense with all that and buy it in a can. It is much thicker, very rich, and has a caramel flavor.

: Dulche de Leche Lemon Meringue Pie


  • I Graham cracker crust
  • 1 large or 2 small lemons
  • 1 can Dulche de Leche
  • 3 eggs, separated
  • 2 tablespoons sugar


  1. Preheat the oven to 350. Have ready the graham cracker crust.
  2. Grate some of the lemon’s rind and set it aside. Juice the lemon, being careful to remove any seeds.
  3. Put the Dulche de Leche into the bowl of a stand mixer. Add the eggs and mix together using the stand mixer. Add the lemon rind and mix.
  4. Slowly pour in the lemon juice, beating all the while. Be careful, as this might spray you. If it does, take your finger and lick it off!
  5. Pour the mixture into the prepared graham cracker crust, using a spatula to get all the goodness that sticks to the bowl.
  6. Clean the bowl with soap and water. Dry the bowl. It is extremely important that the bowl be clean. Eggs will not fluff up if there is even a speck of fat.
  7. Put the egg whites into the clean bowl and add the sugar. Beat at high speed until soft peaks form.
  8. Spoon the egg whites over the lemon mixture, being sure the go all the way to the edges.
  9. Put the pie into the oven and bake for about 10 minutes. Stay close as you will smell the meringue and you nose will tell you when it’s time to look. Take the pie out of the oven when the top has nicely browned.
  10. Cool on a cake rack, then put in the refrigerator and cool for at least four hours before serving.

Quick notes

If you are pressed for time, you may put a cake rack in the bottom of your sink. Add cold water just up the cake rack, then put the pie on the cake rack. Slowly add water until it is almost at the rim of the pie. Let it sit in the water about 15 minutes, then remove the pie from the water. Put the rack in the freezer, and put the pie on the rack. Let it sit in the freezer for 15 minutes, and it should be cold enough to serve.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 6

Culinary tradition: USA (Southern)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Tagged , , , . Bookmark the permalink.

3 Responses to Dulche de leche Lemon Meringue Pie

  1. Pingback: My Homepage

  2. Thank you for this blog post, it was just what I was searching for. There is so much information here, so I thank you so much for enlightening my mind.

    • Adrienne Boswell says:

      When I made this I was kind of freaking out because I didn’t have the regular sweetened condensed milk, and IIRC, this might be the only recipe of its kind. Kind of neat, huh? I visited your blog, too, and posted a comment there. You reminded me that I have a recipe somewhere for Stellar Salad, so I’ll be posting that here very soon. Thanks for visiting!