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Magic Lemon Pie

A delightful dessert that combines tangy lemon filling with a fluffy meringue atop a buttery graham cracker crust.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups graham cracker crumbs Try using a high-quality brand, like Honey Maid for a sweeter crust
  • 0.25 cups granulated sugar For the crust
  • 0.5 cups unsalted butter, melted Ensure it’s at room temperature for easy mixing
Filling Ingredients
  • 3 large eggs Make sure they’re at room temperature for best emulsification
  • 1 can sweetened condensed milk (14 ounces) Carnation is a reliable choice
  • 0.5 cups freshly squeezed lemon juice About 2 large lemons; fresh is best!
  • 2 teaspoons lemon zest Use a microplane for a fine zest
Meringue Ingredients
  • 0.25 teaspoons cream of tartar This helps stabilize the meringue
  • 0.25 cups granulated sugar For the meringue

Method
 

Preparation
  1. Preheat your oven to 325 degrees F (163 degrees C).
  2. In a small bowl, mix the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter until combined. Firmly press the mixture into the bottom and up the sides of an 8-inch pie pan.
  3. In a medium bowl, separate the egg yolks from the whites. Whisk together the yolks, sweetened condensed milk, lemon juice, and lemon zest until smooth and creamy. Pour this mixture into your prepared crust.
Baking
  1. Bake your pie in the preheated oven for about 20-25 minutes, until the filling is slightly jiggly in the center.
  2. While the pie cools slightly, prepare the meringue. In a clean, dry mixing bowl, beat the reserved egg whites with the cream of tartar until foamy. Gradually add the 1/4 cup of sugar, a tablespoon at a time, until stiff peaks form.
  3. Spread the meringue over the cooled pie filling, ensuring it touches the crust all around to prevent shrinking. Bake the pie for another 10-12 minutes until the meringue is golden brown.
Cooling and Serving
  1. Allow the pie to cool to room temperature, then chill in the refrigerator for at least 2 hours.

Notes

Be gentle when folding the meringue to keep the volume! Store leftover pie in the refrigerator, covered with plastic wrap for up to 3-4 days.