Lemon Meringue Pie
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With a graham cracker crust and sweetened condensed milk filling, this lemon meringue pie is foolproof and easy.
This lemon meringue pie recipe comes from Myra Santoro, the mom of one of my oldest and dearest friends. Originally from Snow Hill, North Carolina, Myra is a fabulous Southern cook with a huge heart. 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.
Unlike most lemon meringue pie recipes, which can be rife with issues — a soggy crust, a soupy filling, or a meringue that weeps — Myra’s recipe is foolproof. It’s delicious too: 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 the pie butchered with forks and almost entirely gone; they had not even bothered to slice it!
What You’ll Need To Make Myra’s Lemon Meringue Pie
How To Make Lemon Meringue Pie
Step 1: Make the Crust
Start with the crust. In a medium bowl, combine the graham cracker crumbs and sugar. Add the melted butter.
Stir with a fork first, and then your hands until the mixture is well combined.
Using your fingers and the bottom of a clean drinking glass or measuring cup, press the crumbs firmly into the bottom and up the sides of a deep dish pie pan. The crust should be about 1/4-in thick. Bake for about 10 minutes, until just slightly browned. Let the crust sit on a wire rack while you prepared the rest of the pie, and lower the oven temperature to 325°F.
Step 2: Make the Filling
Combine the egg yolks, sweetened condensed milk, lemon zest, and lemon juice in a medium bowl.
Whisk to combine and set aside.
Step 3: Make the Meringue
Bring about 1/2 inch of water to a simmer in a pot that’s large enough to hold the bowl of a stand mixer without letting it touch the water. Reduce the heat to low.
Put the egg whites and sugar in the bowl off the heat and whisk until frothy. Put the bowl over the pot and whisk gently but constantly until the whites are very warm to the touch, or about 115°F and the sugar is completely dissolved, 2 to 4 minutes. (Heating the egg whites and sugar before beating them helps stabilize the meringue so it doesn’t weep once cooked.)
Remove the bowl from the heat and transfer it to the stand mixer fit with the whisk attachment. Add the cream of tartar.
Beat over medium-high speed until the egg whites form thick, glossy medium-firm peaks, 3 to 5 minutes total.
When you lift the whisk out of the bowl, the whites should hold their shape but curl at their tips.
Step 4: Assemble the Pie
Pour the lemon filling into the baked crust.
Mound the meringue onto the wet lemon filling.
Using a soup spoon, gently spread the meringue over the entire surface of the filling, making sure to go all the way to the crust’s edge (it is essential that the edge of the meringue be anchored to the rim of the crust; otherwise it will shrink). Make decorative peaks and swirls in the meringue with the back of the spoon.
Bake for about 20 minutes, or until the meringue is lightly browned.
Let the pie cool completely on a rack before serving, about 3 hours.
Photo by Our Salty Kitchen
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Easy Lemon Meringue Pie
With a graham cracker crust and sweetened condensed milk filling, this lemon meringue pie is foolproof and easy.
Ingredients
For the Crust
- 1½ cups graham cracker crumbs, from about 12 whole crackers
- ⅓ cup sugar
- ¼ cup (4 tablespoons) unsalted butter, melted
For the Filling
- 4 large egg yolks (reserve the whites for the meringue)
- 1 (14-oz) can Eagle sweetened condensed milk (see note)
- 1 teaspoon packed finely grated lemon zest, from 1 lemon
- ½ cup fresh lemon juice, from about 3 lemons
For the Meringue
- 4 large egg whites
- 6 tablespoons sugar
- ¼ teaspoon cream of tartar
Instructions
For the Crust:
- Preheat the oven to 375°F and set an oven rack in the middle position.
- In a medium bowl, mix together the graham cracker crumbs and sugar. Add the melted butter; stir with a fork first, and then your hands until the mixture is well combined. Using your fingers and the bottom of a clean drinking glass or measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch pie pan. The crust should be about ¼ inch thick.
- Bake for about 10 minutes, until just slightly browned. Let the crust sit on a wire rack while you prepared the rest of the pie. Lower the oven temperature to 325°F.
For the Filling:
- In a medium bowl, whisk together the egg yolks, sweetened condensed milk, lemon zest, and lemon juice. Pour into the warm crust.
For the Meringue:
- Bring about ½ inch of water to a simmer in a pot that's large enough to hold the bowl of a stand mixer without letting it touch the water. Reduce the heat to low. Put the egg whites and sugar in the bowl off the heat and whisk until frothy. Put the bowl over the pot and whisk gently but constantly until the whites are very warm to the touch, or about 115°F (the temperature does not need to be exact; the mixture should feel hot, but not so hot that you can't leave your finger in there) and the sugar is completely dissolved, 2 to 4 minutes.
- Remove the bowl from the heat and transfer it to the stand mixer fit with the whisk attachment. Add the cream of tartar. Beat over medium high speed until the egg whites form thick, glossy medium-firm peaks (they should hold their shape but curl at their tips), 3 to 5 minutes total.
- Mound the meringue onto the wet lemon filling. Using a soup spoon, gently spread the meringue over the entire surface of the filling, making sure to go all the way to the crust’s edge (it is essential that the edge of the meringue be anchored to the rim of the crust; otherwise it will shrink). Make decorative peaks and swirls in the meringue with the back of the spoon.
- (Be sure you've reduced the oven temperature to 325°F.) Bake for about 20 minutes, or until the meringue is lightly browned. Let the pie cool completely on a rack before serving, about 3 hours.
- Lemon meringue pie is best eaten the day it’s made, but leftovers will keep, loosely tented with aluminum foil and refrigerated, for 2 days. Just keep in mind that meringue gets quite sticky in the fridge. Do not freeze.
- Note: Several readers have had issues with the filling being too runny. I believe this is likely caused by using less common brands of sweetened condensed milk, such as Meadow Gold or Weis. Please use Eagle brand sweetened condensed milk for reliable results. Also, for Canadians, please note that Canadian Eagle sweetened condensed milk comes in a smaller-sized can than the American version (you will need two cans but you won't use all of it).
Nutrition Information
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- Per serving (10 servings)
- Calories: 309
- Fat: 11 g
- Saturated fat: 6 g
- Carbohydrates: 47 g
- Sugar: 39 g
- Fiber: 0 g
- Protein: 7 g
- Sodium: 138 mg
- Cholesterol: 100 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi, I am from Australia and have been making this recipe for years with a couple of differences…….we don’t add dugar to base and also we don’t bake the base, but I will definately be trying that next time. Our Sweetened Condensed Milk is 395 g and we only use 3 eggs, separated, but will adjust to 4 next time. Sonetimes I heat the meringue but if in a rush I don’t bother.
Everything else is much the same and like you it has NEVER disappointed!
Thanks for the extra hints.
Love the recipe but as others have said the filling is way too runny. And yes, we used Eagle sweetened condensed milk. We also used a simpler method to make the meringue and it turned out perfect. Simply beat the whites, at cream of tartar, and slowly add the sugar and beat on high until it peaks.
Lemon Meringue is my favorite pie.
Thank you for the information concerning egg whites. I never knew about heating the whites up then beating them so they don’t weep. I appreciate the lesson.
I was hoping that this would be the answer to my lemon meringue woes and it wasn’t, completely. It was easy and tasty but not polished enough to make again. The anchored meringue shrunk a tiny bit and pulled apart the already crumbly crust and the filling would have set up better if chilled after baking. It was a little weepy at the center and my husband asked why it wasn’t chilled. I am in the US and I did use Eagle brand condensed milk.
I really like this recipe and the pie went quickly at a church potluck. Lemon is one of my all
time favorite desserts and this one is a keeper. I agree about the Eagle Brand milk, mine stayed firm even after being out of the fridge for a while so the extra change spent was worth it.
I am most definitely not a baker but I made this today and it was amazing! Thank you!!! Delicious and absolutely foolproof, my family loved it. I’m in Hong Kong so substituted digestives for the Graham crumbs and used 1/2 teaspoon lemon juice instead of cream of tartar, the results were great – one for my repertoire!
I tried this recipe for the first time last night and it turned out amazing!! It was my first attempt at a meringue, and I am super pleased! Thank you for the awesome recipe!
Hi Jenn,
I wonder if the persons having trouble with the recipe are Canadian.
I noted that the quantity found in one can of ‘Eagle sweetened condensed milk’ sold in the U.S.A. is 14 oz. whereas one can of ‘Eagle sweetened condensed milk’ sold in Canada contains only 10 oz. of product.
They maybe erroneously assuming the cans sold are the same in both countries.
Canadians would have to buy two cans and use one can (300 ml)and 114 ml from the second can to arrive at the 14 oz. your recipe calls for.
Just a thought.
This is an excellent point, Maria. I have updated the notes in the recipe to explain this. Thank you!
Hi Jenn,
I am Canadian and have made many of your recipes using condensed milk – I do read the ingredient list and pay special attention to the amounts. I have noticed that the size of the cans are different (who knows why!) and I make adjustments. If everyone paid attention to the amount of product in the can, there would be no issues…. Thanks for all your great recipes!
This was a hot mess! The filling was way too runny…such a disappointment since I made it for dessert on Easter and had no backup. I would never criticize a home cook for a recipe like this, but I expect so much more from a trained chef! Test your recipes and make the appropriate adjustments! I added two extra egg yolks to try to thicken it up but it was still runny. I looked up similar recipes and they all called for 2 cans of sweetened condensed milk along with the egg yolks, so maybe that would help…but idk since I am not the “trained chef.” Taste was good but texture was all wrong.
Hi Kathy, I’m really sorry you had a problem with this! I’ve read a number of incoming comments and I’m a bit stumped because this has always been very predictable when I’ve made it. Is there any chance you used whole eggs in the filling instead of egg yolks? Also, what brand of sweetened condensed milk did you use? I’ve had the best luck with Eagle brand. I did some research and found that lesser-known brands can be much runnier and may contribute to the runny filling.
Kathy, obviously you did not follow the recipe or allow ENOUGH time for this to set. It does take time for it to set. This is a recipe that should be made the day before really. So attack no one no more. It’s not the chef in the incident….it’s the baker who obviously lacks experience in baking or is just not a baker. So go away nasty person! Be off.
MY FILLING GOT EGGY AND RUNNY! TOO 🙁
No need to be rude. Constructive feedback is fine – disrespect is not.
I made this as an Easter treat and it was perfect!! I live alone and am on my own this holiday, so I halved the recipe, put it into a 9×6 oval Pyrex and figured I would take my chances — it turned out perfectly!! I baked it on the lowest rack of my toaster oven and it came out great.
I had no issues with my lemon filling not setting — I used Eagle Brand sweetened condensed milk. I let the pie cool for about 2.5 hours on the counter and then popped it in the fridge during dinner. There was a tiny bit of liquid when I cut into it, but my layers held beautifully and it felt firm and set. I found the filling perfectly tart and the meringue came out wonderfully.
This dessert was a really sunny end to a somewhat solitary day — thanks for a wonderful recipe, as always, Jenn!
🙂 Glad you enjoyed it!
This was amazing and easy. I never made meringue before!! Everyone ate it up. They said it was better then Shari’s lol 😆 thank you so much.
Whipped this up as a quick, fancy dessert . SOOOO good, definitely adding it to the repertoire.
Hi! It’ll be my first time making pie so I don’t have a pie pan ready. Will using a 9-in springform cake pan be ok? 🙂
Sure, Kris, Just don’t remove the sides of the springform pan before serving. (Keep in mind that the higher sides on the springform may make it a bit more challenging to serve.) Hope you enjoy!
Loosey Goosey is what the filling of this recipe is. There is no thickening agent like corn starch or gelatin and boy is it needed. My pie looked gorgeous, meringue was on point but when I cut into it, fail. Think Christmas Vacation movie, cutting into the turkey, that was me. I followed the recipe exactly. After reading other reviews, it’s clear many others had the same problem. Real bummer and waste of money.
Mine was runny too. I used condensed milk (and not evaporated milk). Hope Jen addresses this problem soon.
Hi Kris, thanks for your feedback and so sorry you had a problem with this! I am paying attention to the comments coming in and it’s a bit of a head-scratcher for me because this has always been very predictable when I’ve made it. Any chance you used whole eggs in the filling instead of egg yolks? Also, what brand of sweetened condensed milk did you use? I’ve had the best luck with Eagle brand. I did some research and found that lesser-known brands can be much runnier and may contribute to the runny filling.
Honestly. Absolutely fail with the runny ness. And I did just use yolks and not the whole egg. I think there isn’t enough lemon for the recipe for it to set as I’ve followed a key lime pie recipe before which worked amazingly (not from this blog) and with the same condensed milk so can’t blame the brand. This recipe was awful 😫
and clearly you did something wrong as the vast majority have 0 problems. but, yeah, blame the recipe and be rude, great way to learn.
I wanted to make a lemon meringue pie for a friend of mine for his birthday. I’ve always been so intimidated by the process of making this type of pie. I finally faced my fears and did it and it was much easier than I expected. When they say it’s full proof it definitely is! The process took longer then the time shown as far as prep work goes, but I had never made a pie like this so everything was going to take longer anyway. My friend loved it and even though I don’t like lemon meringue pie I had a piece and I loved it! Bon appétit!
I made this the night before for a NYE party and it was pretty simple to put together. It was very tasty and a big hit at the party; I would definitely make it again but maybe with some cornstarch. The filling held up at first, but started oozing and losing shape after about 45 min out on the table. The meringue turned out perfectly. I also rebaked the pie for about 10 min at 325F before serving since the meringue had gotten sticky. My only modification was to use biscoff cookies for the crust since I didn’t have graham crackers (delicious btw).
Mmm Biscoff crust!! I’ve gotta try that!!😋
This recipe was excellent. The pie nice and creamy. Not to sweet or sour.
I’ve tried it twice for Thanksgiving and my filling was very much like a soup and not thick what is it I’m doing wrong?
Sorry you had a problem with this Angela! Are you sure you used sweetened condensed milk (and not evaporated milk)?
Hi Jenn,
I made this pie for the first time today and loved the flavor and how simple it was to prepare. However, the filling didn’t set up at all and 4 egg whites were not enough to mound at all in my 9” deep pie dish, the meringue laid flat across the top. Next time I will add more egg whites. Any idea why the filling didn’t set?
Hi Amanda, sorry to hear you had a problem with the meringue on this! It sounds like perhaps you didn’t beat the egg whites long enough. Did you beat them until the mixture formed thick, glossy medium-firm peaks?
I thought I had beat the beat the egg whites long enough but with an excited little girl helping me, maybe we rushed it a little, lol. The biggest problem was the lemon filling not settting.
Why would the Amanda’s filling not set up?
So sorry I forgot to address that! Amanda, are you sure you used sweetened condensed milk and not evaporated milk?
I used sweetened condensed milk. My filling didnt set up. I made a 2nd pie, it too didnt set up.
Hi Cynthia – sorry you had a problem with this (twice!). What brand of sweetened condensed milk did you use? Some brands are quite runny and cause problems. I always have success with Eagle brand.
This recipe was a winner. I love lemon meringue pie, and was really interested in the ease of this recipe – using just cookies, condensed milk, 4 eggs, 3 lemons and a bit of sugar. It was super simple and delicious. The meringue technique worked perfectly. However, I only wound up with about an inch-deep meringue. If I had whipped longer (I whipped about 4 min, till the peaks were stiff and glossy) would I have gotten more volume? It baked up perfectly and held its shape – no oozing or anything. I’ll definitely make this one again.
Glad you liked it, Audrey! Yes, I do think that whipping the meringue for a little longer would give you a bit more height.
Hi Jenn…I have tried to make graham cracker crusts and when it calls for being baked and the I fill it with filling, when it comes to serving it, the crust is almost impossible to slice thru…what am I doing wrong?…thx for any input.
Hi Marlene, Although you should press the crust firmly into the bottom of the pie pan before baking it, my guess is maybe you’re pressing it too hard. Your goal is to press hard enough to get a good shape and keep the crumbs in place, but not so compacted that it makes the crust hard to slice. Hope that helps!
Easy to make and so delicious. I’ve wanted to make a lemon meringue pie like my grandmother’s and this is it.
I failed to push the crust sufficiently up the sides of the pan, but I anchored the meringue to the edge of the pie plate, and no shrinkage!
Hi Jenn, I have a diary intolerance and am always looking for tips on how to modify the recipe to take this into account. What do you suggest I substitute for condensed milk? Any other changes I should make to the recipe?
Hi Melissa, I’ve only made this with sweetened condensed milk so I can’t say for sure how it will impact the recipe, but this page provides an option for a nondairy substitute. You may also want to check out my Lemon Bars. Please LMK how it turns out if you try it!
Hey Jenn! I was wondering if I would achieve the same outcome with a fluffy meringue if I used an electric mixer as I don’t own a stand mixer…?
Yep, that will work. 🙂
Hi Jenn, my friend requested this pie for her son’s birthday party (next Friday). However, he has a severe dairy allergy. What could I substitute for the condensed milk?
Hi Deniza, I’ve only made this with sweetened condensed milk so I can’t say for sure how it will turn out, but this page provides a suggestion for a nondairy substitute. You might also want to check out my lemon squares. Please let me know how it turns out if you try it!
Oh My Goodness!!! This was a complete disaster! I made this at a friend’s request for her son’s birthday party. He has a dairy allergy, so yesterday I spent over 2 h making home-made coconut condensed milk. Today I made the pie – let me just say, I bake a lot. I have been baking for over 15 years. I have never had such a failure before! I didn’t put any sugar in the crust (graham crackers are plenty sweet by themselves), I used coconut oil instead of butter, and condensed coconut milk. Other than that, I followed the recipe exactly. My pie didn’t look as pretty as Jenn’s, but this is the first time I made a meringue, so all things considered, it was ok. I baked at 325 F for 20 minutes. The meringue looked as it should, so I took the pie out and let it cool. Fast forward 5 hours – I am on my way to my friend’s house, and the pie is on the passenger seat, slightly at an angle. After 5 minutes of driving, I look over and the seat is covered in pie filling. I was mortified! I picked it up and gently rocked it – the meringue was floating on a sea of soupy filling. Once at my friend’s house, I covered the pie with parchment paper to protect the meringue, and popped it in the oven at 325 F. I told her to leave it for 20 minutes and not to tell me if she ends up throwing the whole thing out. Super frustrated for the time I spent making the condensed milk. I am not sure how the filling was even supposed to set. I am looking at other recipes now, and all of them ask for some sort of thickener. Anyway, I will not attempt to make this again. Super bummed.
Deniza, I’m so sorry to hear this was such a fail!! If you attempt to make another dairy-free lemon meringue pie, I hope you find a better alternative next time around. Such a bummer to spend that time with nothing to show for it… 🙁
Seems rude to make so many changes to a recipe and then write such a bad review.
Mary, 100%! You’re so gracious. My take is that it doesn’t only seem rude, it IS rude.
10 million changes but otherwise “followed the recipe exactly” hahahaha and then you complain… this comment really takes the biscuit 😉 bless Jenn’s patience and ability to remain civil.
Sounds like my mom’s recipe.
Best lemon meringue pie ever. My husband said it was his favorite dessert ever!
Best LM pie. EVER! I followed directions closely.
Tried this recipe tonight. Was disappointed in the process for the meringue as it would not set up and I ended up with liquid goop. Threw the batch of meringue away and returned to the tried and true method that has always worked. Hopefully the custard portion will turn out better. I will edit after trying it.
Sorry you had trouble, Keri. Hope the pie turned out well.
Jenn, my family is not a fan of meringue. Can I double the filling, bake as directed, and add whipped cream topping after its cooled?
I am the worst cook; yet with your help, that’s rapidly changing. Love your recipes. They are healthy… and incredibly delicious. Thanks.
So glad you like the recipes, Robyn! I honestly don’t think it’s necessary to double the filling here. After you add the filling to the crust, it should take a little less time in the oven; I’d guesstimate about 15 minutes. Enjoy!
This pie is delicious with whipped cream. My granddaughter (then age 9) used this recipe (all the same ingredients) in a version that doubles all filling ingredients except the zest, and bakes (350 degrees for 15 minutes) without the topping. She tops the cooled pie with whipped cream and garnishes with mint and thinly-sliced lemon wedges. She won a local baking competition, and has made it for her grandpa’s birthday very year since then. It’s his favorite, and it’s delicious!
Easy Lemon Meringue Pie – delicious and so easy to make. Fool proof recipe.
Jennifer, I made this pie this weekend and it was perfect, my friends loved it. I will certainly make it again! Thank you so much.
Ruth
Hi Jenn! I made this yesterday, and it was delicious! My question—after baking for 20 minutes, the meringue browned beautifully but when I temped the filling, it was only about 125 degrees. Is this safe for egg yolks, or did I do something wrong? Thanks so much for your consistently great recipes!
Hi Sarah, I don’t think you did anything wrong. It should be fully cooked in the time indicated — is it possible your thermometer is a bit off?
Made this for guests who are all super picky and life long lovers of the traditional lemon meringue pie. HUGE HIT! Everyone loved it and said they liked it better than the “traditional” version. I used a store bought shortbread crust. And added an extra egg white (b/c everyone loves meringue). Everything else was done as recipe directed and it turned out perfectly. The tip about how to prepare the meringue is a godsend and the ultimate of tips/lessons in technique. Neither I nor my guests could believe how high, fluffy and perfect the meringue turned out. Again, raves, raves, raves!!! Thanks for another winner and one for my permanent rotation, Jenn!
I loved meeting you in Chicago, Diane! ❤️
Could I make this pie two days before serving?
Hi Kim, Lemon meringue pie is best eaten the day it’s made, but leftovers will keep, loosely tented with aluminum foil and refrigerated, for 2 days. Just keep in mind that meringue gets quite sticky in the fridge.
I made this the other night. I used a store-bought flour crust (I’m not a fan of graham cracker crusts).
I thought this was delicious and easy to make. My only reason for 4 instead of 5 stars is it was a tad too sweet for me. I would add more lemon juice next time and reduce the sugar in the meringue by half, at least, since the lemon pudding part is so sweet.
Very tasty and foolproof recipe though!
Thank you again Jenn! Great directions, excellent recipe. I was never a baker, however, you have made this fun for me.
Just wanted to share with you I made your Lemon Merginue Pie this past weekend. Everybody loved it and its was so easy. Love Love all your recipes.
I made this last weekend and it was a huge hit. So delicious. Thank you for sharing the recipe 😋
Hi Jenn
Just ordered your new book off Amazon can’t wait till Friday when it arrives!😁 I am wanting to make your lemon meringue pie for an upcoming dinner do you think a shortbread crust would be good with it or would it be too rich? Thanks for all the amazing recipes! Cindy
Hi Cindy, Thank you so much for ordering my book – I hope you enjoy it! I think a shortbread crust would be delicious here. The meringue makes the pie really light, so it can handle it. 🙂
Thank you! My book is coming today I can’t wait to make the chocolate cake recipe from it!
The pie turned out so great and our kids loved it too! It was gone by next day and tasted really good after being in the fridge over night also !
I love lemon meringue pie but am not a pie maker. This is one that is easier to make than others I have attempted. Thank you for sharing a recipe I will be using from now on.
I made this for company yesterday and it was delicious and pretty as a picture! The filling is creamy and not overly tart like some lemon pies are, which which we happen to love. Going to try it with a whipped cream topping next!
Made this today and the graham cracker crust is way too sweet. It takes away the flavor of the lemon filling. I’m sorry but I was so disappointed with this recipe.
Sorry you found the crust too sweet, Laurel – it’s fine to reduce or omit the sugar in the crust, if you like.
Thank you for the recipe. I’d have to agree with Laurel, it’s a bit sweet for my taste. I’ll try it it next time with reducing the sugar.
Can the filling be doubled? But leave meringue amount the same.
If so, would I bake same amount of time? Sounds delicious
Hi D, You can double the filling, but I’d bake the pie without the meringue topping for about 10 minutes, then add the meringue and continue baking for 20-25 minutes more.
Thank you so much for the tips! So excited to get started.
Hi I made this recipe tonight. Filling was super runny and didn’t set. I live in south africa so we don’t have your brand of condensed milk but I did use sweetened condensed milk which is a good brand and thick too. Wish I could figure out what went wrong.
Hi Jess, Sorry you had a problem with this! because you’re in South Africa, I’m wondering if the size of the cans are different there. Did you use a total of 14 ounces/400 grams of sweetened condensed milk?
Lemon meringue fabulousness! I just made this today after it arrived in my inbox this morning. My husband says it would beat my mother’s lemon meringue pie, but as my dear mother is in lemon meringue pie heaven I will call it a draw! Thank you Jenn, you have the ability to brighten every week with your masterpieces.
P.S. I used a simple wine biscuit instead of graham crackers. I omitted the sugar and it worked out perfectly 😎
Hey Jenn,
Have you used Meyers in this recipe or just standard grocery store varieties?
Thanks,
John
Hi John, I haven’t tried it with Meyers – just regular lemons. 🙂
So good. I use same proportions exactly with key lime zest and juice for key lime pie..sometimes topped with whipped cream….or meringue.
Love your recipes
What sort of cracker can I use in Australia.
Hi Elspeth, I think digestive biscuits would be a reasonable substitute for graham crackers. I’d love to hear how this turn out with them!
How many digestive biscuits to be used in the recipe Jennifer?
Hi Sefali, I don’t know how the size of digestive biscuits compares to graham crackers, so I’m not sure, but you’ll need enough to make 1-1/2 cups of crushed biscuits. Sorry I can’t be more helpful but hope you enjoy!
At what temperature do you bake the crust, you mention lowering it to 325 for the remainder of the pie. Thanks.
Hi Kate, the crust gets baked at 375°F. Hope you enjoy!
For your Lemon Meringue Pie – are graham Cracker crumbs just like crumbed digestive biscuits? This question is from England.
Thanks Jenn.
Hi Sarah, Yes I believe that is the closest thing in the UK. I think you can also order them from Amazon. Hope that helps!
For those of us in Canada, note that a can of Eagle Brand condensed milk is 300 ml which comes to just over 10 ounces. So you will need two cans, using only a portion of the second can to get to 14 ounces (414 ml). Could partially explain runniness that some are experiencing…
Uncooked egg yolks??
Hi Judith, The filling gets baked after the meringue is added.