Lemon Meringue Pie with Condensed Milk

Sunshine on a Plate

The very first pie I ever baked solo was a lemon meringue—and I almost torched it. My teenage self cranked the broiler to “volcanic,” walked away, and returned to peaks the color of charcoal briquettes. The kitchen smelled like campfire lemonade for days. Thankfully, Grandma just laughed, scraped off the meringue, and declared the pie filling “pure sunshine.”

Today’s lemon meringue pie with condensed milk is my redemption arc. Sweetened condensed milk does the heavy lifting, giving you a silky, fail‑proof lemon custard that sets like a dream with zero tempering jitters. Meanwhile, a cloud of mile‑high, cornstarch‑stabilised meringue (no tears here, friend) toasts up into golden swirls that look straight out of a diner display case.

Whether you’re chasing nostalgia or just need a bright bite of citrus in the dead of February, this pie is your golden ticket. Pull up a stool, zest some lemons, and let’s bake a slice of sunshine together—minus the teenage pyrotechnics.

Kitchen banter: Are you Team Shallow Waves or Team Sky‑High Peaks when it comes to meringue? Let me know in the comments below!

Why You’ll Love This Recipe

No tempering drama. Condensed milk + yolks = fool‑proof set.
Weep‑proof meringue. A quick cornstarch slurry keeps those sugary tears away.
Quicker than classic. From zest to toast in under an hour, plus chill time.
Make‑ahead savvy. Blind‑bake the crust and whisk the filling the night before.

Ingredient Notes & Smart Swaps

Ingredient	Why It Matters	Simple Swap
Sweetened condensed milk	Adds body, sweetness, and quicker set.	Evaporated milk + ½ cup sugar (longer bake).
Fresh lemon juice & zest	Bright, tart punch.	Bottled juice in a pinch—add extra zest.
Cornstarch slurry (for meringue)	Creates a stable, no‑weep foam.	¼ tsp cream of tartar.
Blind‑baked 9″ crust	Keeps bottom crisp.	Graham‑cracker crust for zero‑roll days.

Nervous about pie dough? My Never‑Soggy Pie Crust tutorial walks you through fluting like a pro—worth a peek before you preheat!

Equipment Checklist

9‑inch pie plate
Pie weights (or dried beans)
Micro‑plane zester
Heavy‑bottom saucepan
Stand mixer or hand mixer

Detailed Instructions

1 | Blind‑Bake the Crust

Preheat oven to 400 °F. Roll chilled dough into a 12‑inch circle; ease into 9‑inch pie plate.
Dock with a fork, line with parchment, and fill with weights.
Bake 15 min; remove weights, bake 5 min more until just golden. Cool slightly.

Tip: A warm crust helps seal the meringue, preventing shrinkage later.

2 | Whip Up the Lemon Filling

In a medium bowl whisk 1 can (14 oz) sweetened condensed milk, 4 egg yolks, ½ cup fresh lemon juice, 1 Tbsp finely grated lemon zest, and 1 Tbsp melted butter until smooth.
Pour into warm crust and bake at 350 °F for 12–14 min—just until tiny bubbles appear at the edges (160 °F internal).

3 | Mile‑High Meringue

Dissolve ¼ tsp cornstarch in 2 tsp boiling water; cool 1 min.
In grease‑free bowl whip 4 egg whites + pinch salt to soft peaks.
Gradually add 6 Tbsp sugar, beating to stiff, glossy peaks. Beat in cornstarch slurry + ½ tsp vanilla extract.
Pile meringue onto hot filling, sealing to crust. Sculpt dramatic peaks with the back of a spoon.
Bake at 425 °F for 6–8 min until peaks are deeply golden.

4 | Cool & Chill

Let pie cool at room temp 1 hour, then refrigerate 3 hours for tidy slices.

Lemon 101 – Big Flavor Tips

Roll & press. Rolling lemons on the counter before juicing releases up to 20 % more juice.
Zest first, juice second. Trust me—trying to zest a squeezed lemon is like herding cats.
Balance the tart. Taste your filling; if your lemons are extra tangy, add 1–2 Tbsp powdered sugar to mellow.

Variations & Dietary Twists

Gluten‑Free: Use a GF cookie crust (vanilla wafer or ginger snap).
Dairy‑Free: Coconut condensed milk + vegan butter; top with aquafaba meringue.
Graham‑Cracker Classic: Swap pastry crust for graham crumbs + butter (no blind bake needed).
Lemon‑Lime: Replace 2 Tbsp lemon juice with lime for a citrus mash‑up.

Serving Suggestions

Serve chilled slices with an icy glass of Homemade Sun Tea on the porch, or channel diner vibes with a scoop of vanilla bean ice cream. Got a lemon craving spree? Bake a pan of Easy 2‑Ingredient Lemon Bars next—they’re picnic‑perfect!

Storage & Make‑Ahead Tips

Refrigerate: Tent loosely; best within 3 days.
Freeze ahead: Blind‑baked crust + filling freeze well (wrapped) up to 1 month; add fresh meringue day‑of.
Leftovers: Soggy crust? Refresh slices 10 min in a 325 °F oven—brings back the flake.

Tiny Kitchen Science – Why Cornstarch Stops Meringue Tears

Cornstarch gelatinises around 203 °F, locking in moisture so sugar can’t bead on the surface. Serious Eats has a deep‑dive for the food‑science curious. (seriouseats.com)

FAQ

Q1: Can I use bottled lemon juice?
Fresh is best, but bottled works. Add extra zest to regain that bright aroma.

Q2: Why did my meringue shrink?
Likely didn’t touch the crust edge or was spread on a cool filling. Always top while the filling is hot.

Q3: How do I prevent a soggy bottom?
Blind‑bake thoroughly and cool only 5 minutes before adding filling so pastry stays crisp.

Call‑to‑Action

Did lemon meringue pie grace your family reunions? Share your stories in the comments—plus, are you Team Mile‑High or Team Modest Peaks? 🌞 Snap a photo and tag me on Pinterest or Facebook so we can all drool together!