Lemon Meringue Pie

This lemon meringue pie recipe comes from my best friend’s mom, Myra Santoro. Originally from Snow Hill, North Carolina, Myra is a fabulous Southern cook. As a kid, I practically lived at her house and, with so many good smells coming from the kitchen, I was always trying to finagle a way to stay for dinner.

Myra’s lemon meringue pie has a buttery graham cracker crust and an easy filling made with sweetened condensed milk, egg yolks, and fresh lemon juice. It’s simple and delicious. I once made it and left it on the counter with a note for my husband and kids to try it. I came home to find it butchered with forks and almost entirely gone; they hadn’t even bothered to slice it!

What You’ll Need To Make Lemon Meringue Pie

• Graham Crackers, Sugar & Butter: Make the simple press-in crust—no rolling or pie dough required. You can use store-bought graham cracker crumbs or crush whole crackers yourself.
• Eggs: The yolks go into the lemon filling and the whites are used for the meringue, so you’ll use all four eggs. Separate them while they’re cold, when it’s easier to keep the yolks from breaking.
• Sweetened Condensed Milk: Gives the filling its creamy texture and helps it set. I recommend Eagle Brand here; I’ve found that some other brands can result in a runnier filling. Be sure you’re buying sweetened condensed milk, not evaporated milk.
• Fresh Lemons: You’ll use both the zest and juice, so zest the lemon before squeezing it. Freshly squeezed juice is important here; bottled lemon juice won’t give the filling the same bright flavor.
• Cream of Tartar: Stabilizes the egg whites so the meringue holds its shape and is less prone to collapsing.
• Jump to the printable recipe for precise measurements

How To Make Lemon Meringue Pie

Make the graham cracker crust: Mix the crust ingredients until the crumbs are evenly moistened; the mixture should resemble wet sand and hold together when squeezed. Press it firmly and evenly into the pan, then bake until just lightly browned and fragrant.

Make the lemon filling: Whisk the filling ingredients until completely smooth. As the lemon juice is incorporated, you’ll notice the mixture begin to thicken.

Make the meringue: Gently whisk the egg whites and sugar over simmering water until the mixture is very warm and the sugar is completely dissolved. Rub a little between your fingers—it should feel smooth, not gritty. Dissolving the sugar completely helps create a stable meringue that’s less prone to weeping.

Add the cream of tartar and whip until the meringue is thick and glossy with medium-firm peaks; when you lift the whisk, the peaks should hold their shape but curl at the tips.

Assemble and bake: Pour the lemon filling into the warm crust, then mound the meringue on top. Spread it all the way to the crust, making sure the meringue touches the edge all the way around—this anchors it and helps prevent shrinking.

Make decorative swirls and peaks with the back of a spoon, then bake until lightly golden, with the peaks a shade darker. Let the pie cool completely before slicing so the filling has time to set.