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.
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
Instructions
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