Recipes

EASY LEMON MERINGUE PIE RECIPE

Easy lemon meringue pie with condensed milk, toasted meringue, and buttery cookie crust on a white serving plate.

Easy Lemon Meringue Pie Recipe (With Condensed Milk & Cookie Crust)

Looking for the best Lemon Meringue Pie recipe that’s easy to make and packed with fresh citrus flavor? This creamy dessert combines a buttery cookie crust, a smooth condensed milk filling, and a fluffy toasted meringue for a pie that’s both beautiful and delicious.

Unlike traditional recipes that require a cooked custard, this easy Lemon Meringue Pie with condensed milk comes together in just a few simple steps. Fresh lime juice creates a naturally thick, silky filling that pairs perfectly with the sweet meringue topping.

Whether you’re making it for Easter, Mother’s Day, Thanksgiving, Christmas, or a summer barbecue, this homemade lemon meringue pie is always a crowd favorite.

Why You’ll Love This Lemon Meringue Pie

  • Easy recipe with simple ingredients
  • Rich and creamy condensed milk filling
  • Fresh citrus flavor from real limes
  • Crispy buttery cookie crust
  • Light homemade meringue topping
  • Perfect make-ahead dessert
  • Beginner-friendly recipe

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Easy Lemon Meringue Pie Recipe

Learn how to make the best easy lemon meringue pie with condensed milk, fresh limes, and a buttery cookie crust. Creamy, tangy, and perfect every time.
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Prep Time20 minutes
Cook Time25 minutes
Resting Time3 hours
Ready In3 hours 45 minutes
Course: Dessert
Cuisine: Venezuelan
Keyword: Creamy Lemon Meringue Pie
Servings: 8
Calories: 339kcal

Ingredients

  • 1 package butter cookies, crushed into fine crumbs
  • 100 gr unsalted butter, melted
  • 2 tbsp milk
  • 250 ml sweetened condensed milk
  • 2 egg yolks
  • 2 egg whites
  • 2 tbsp sugar

Directions

  • Step 1: Make the Crust

    Preheat your oven to 180°C (350°F).
    Crush the butter cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin. Mix the crumbs with the melted butter. If the mixture feels a little dry, add 1–2 tablespoons of milk. This simple trick helps the crust hold together perfectly after baking.
    Press the mixture firmly into the bottom and up the sides of a 9-inch (23 cm) pie dish. Use the bottom of a glass or measuring cup to compact the crumbs.
    Bake for 8–10 minutes, then let the crust cool while you prepare the filling.

  • Step 2: Prepare the Filling

    In a medium bowl, whisk together the sweetened condensed milk and the 2 egg yolks until smooth and creamy.
    Add the freshly squeezed lime juice and continue whisking until the filling thickens. Pour the mixture into the cooled cookie crust and spread it evenly.
    Return the pie to the oven and bake for 20 minutes.

  • Step 3: Make the Meringue

    Using a clean mixing bowl, beat the 2 egg whites until soft peaks begin to form.
    Gradually add the sugar while continuing to beat until the meringue becomes thick, glossy, and holds stiff peaks.
    Spread the meringue over the filling, making sure it reaches all the way to the edges of the crust to seal the pie. Use the back of a spoon to create decorative swirls.

  • Step 4: Bake

    Return the pie to the oven and bake for 10–15 minutes, or until the meringue is lightly golden on top.

  • Step 5: Chill

    Allow the pie to cool completely at room temperature, then refrigerate for at least 3 hours before serving. Chilling allows the filling to set properly and makes slicing much easier.

Notes

Tips for the Perfect Lemon Meringue Pie

  • Freshly squeezed lime juice gives the pie its bright, refreshing flavor.
  • Make sure your mixing bowl is completely clean before whipping the egg whites for the best meringue.
  • Spread the meringue all the way to the edges of the crust to prevent it from shrinking while baking.
  • Chill the pie well before serving for clean, beautiful slices.
Baker's Secret: If your cookie crust seems too crumbly, add a small splash of milk to the butter and cookie mixture before pressing it into the pan. It's a simple trick that helps the crust hold together perfectly without becoming hard.

Storage

Store the pie covered in the refrigerator for up to 3 days. It's best served cold and is an excellent make-ahead dessert for entertaining.

Nutrition

Serving: 1g | Calories: 339kcal | Carbohydrates: 35g | Protein: 4g | Fat: 20g
Tried this recipe?Mention @Lemontrend or tag #lemontrendrecipes!

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