Lemon Meringue Pie with Condensed Milk
Silky condensed‑milk lemon custard, flaky crust, and mile‑high meringue for a sunshine‑bright dessert
Ingredients
- * 1 9‑inch pie crust blind‑baked
- * 1 can 14 oz sweetened condensed milk
- * 4 large egg yolks room temperature
- * ½ cup fresh lemon juice about 3 lemons
- * 1 Tbsp finely grated lemon zest
- * 1 Tbsp unsalted butter melted
- * 4 large egg whites room temperature
- * 6 Tbsp granulated sugar for meringue
- * ¼ tsp cornstarch for slurry
- * 2 tsp boiling water
- * Pinch of salt
- * ½ tsp vanilla extract divided
Instructions
- # **Blind‑Bake Crust:** Preheat oven to 400 °F. Line crust with parchment, fill with weights; bake 15 min. Remove weights; bake 5 min more. Cool 5 min.
- # **Make Filling:** Whisk condensed milk, yolks, lemon juice, zest, butter, and ¼ tsp vanilla until smooth. Pour into warm crust. Bake at 350 °F 12–14 min until tiny bubbles form at edge (160 °F).
- # **Prepare Slurry:** Dissolve cornstarch in boiling water; cool slightly.
- # **Whip Meringue:** Beat egg whites + salt to soft peaks. Gradually add sugar to stiff, glossy peaks. Beat in slurry and remaining vanilla.
- # **Top & Toast:** Spoon meringue over hot filling, sealing edges. Swirl peaks. Bake at 425 °F 6–8 min until golden.
- # **Cool:** Rest 1 hour on rack; chill 3 hours before slicing.
Notes
* **Make Ahead:** Crust and filling can be baked a day early; refrigerate. Add fresh meringue before serving.
* **Cream of Tartar Option:** Swap cornstarch slurry for ¼ tsp cream of tartar if preferred.
* **Nutrition (per slice):** 398 cal, 17 g fat, 55 g carbs, 6 g protein (estimate).
* **Cream of Tartar Option:** Swap cornstarch slurry for ¼ tsp cream of tartar if preferred.
* **Nutrition (per slice):** 398 cal, 17 g fat, 55 g carbs, 6 g protein (estimate).