Lemon Meringue Pie – Lemons, lemons, lemons

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This always makes a perfect pie and is creamer than the cornstarch version.
Lemon Meringue Pie

Use fresh lemons to make this creamy magic lemon meringue pie with a real graham cracker crust. Cornstarch need not apply!

What’s the old saying? “When life gives you lemons, make lemonade!” I say, make Lemon Meringue Pie and Rose Lemonade with the leftover lemon juice.

When I was a child, my mother used to make this pie frequently, because it was simple, and always very, very good.  I remember the first time I went to a coffee shop and got excited because they had Lemon Meringue pie, but, it was translucent and nasty.  My mother’s was not made from cornstarch, my mother opened up a can and made magic!

A word about that magic can – that’s what makes this pie so good. My mother used Eagle Brand Sweetened Condensed Milk and I used it for years, and I still use it when I want absolute perfection. In reality, your store’s brand will do just fine. It’s less expensive than the name brand. I use it for Magic Cookie Bars, Thai Iced Tea, and Cappuccino Fudge.

Please don’t buy one of those pre-made crusts.  This recipe is so simple that you will not have any need to “save time”.  If you have a food processor, then this whole process takes 10 minutes (including baking the pie!).  If you don’t have a food processor, that’s fine, too.  You can crush the graham crackers by putting them in a plastic bag (reusable, please), and pushing a rolling pin over them several times. That’s actually a fun activity for children, so let them have fun helping you in the kitchen. Either way you go, a graham cracker crust made from scratch is better than a store-bought one any day.

So, here are the two things I am making today, including the Rose Lemonade.

Lemon Meringue Pie

This always makes a perfect pie and is creamer than the cornstarch version.
Prep Time: 10 minutes
Cook Time: 10 minutes
Cooling: 1 hour
Total Time: 1 hour 20 minutes
Servings (slide to adjust): 8
Course: Dessert
Cuisine: American
Difficulty: Easy
Newsletter: 2020-02-29
Calories per serving: 276kcal



  • 1 Graham cracker crust
  • 1 can Sweetened Condensed Milk
  • 1 Lemon, Juice of
  • Lemon zest, optional
  • 1 drop yellow food coloring, (optional)
  • 3 Eggs, separated
  • 2 tablespoons Sugar
Ingredients necessary for the recipe step are in italic.


  • Preheat oven to 350.
  • 1 can Sweetened Condensed Milk, 1 Lemon, Lemon zest, 3 Eggs, 1 drop yellow food coloring
    Combine milk with egg yolks and lemon juice and rind. Mix thoroughly.
  • 1 Graham cracker crust
    Pour into prepared graham cracker crust.
  • 2 tablespoons Sugar
    Beat eggs until foamy. Gradually add sugar, and beat until soft peaks form. Do not let the stiff peaks form because it will be harder to spread.
  • Spoon eggs over top of the pie, making sure all edges are secure, then make peaks with the back of the spoon. Alternatively, you can use a piping bag.
  • Bake at 350 about 10 minutes or until the peaks are lightly browned.
  • Let stand and cool, then place in refrigerator and chill thoroughly before serving at least four hours.


Using key limes instead of lemons will make a Key Lime Pie.


Serving: 95gCalories: 276kcalCarbohydrates: 28gProtein: 11gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 123mgSodium: 544mgPotassium: 252mgFiber: 0gSugar: 25g
Got Questions? Let me know!Mention @arbpen or tag #arbpen!
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