There’s something timeless about a lemon meringue pie. With its crisp crust, smooth lemon filling, and soft, cloud-like topping, it brings together the perfect balance of sweet and tart flavors. This dessert has been a favorite for generations because it feels both comforting and refreshing at the same time. Whether you’re baking for a holiday, a gathering, or just a weekend treat, this recipe makes it easy to create a pie that looks impressive and tastes even better.

Ingredients:

• 1-2/3 cups crushed graham crackers

• 1/4 cup sugar

• 1/2 cup butter, softened

• 1/2 cup freshly squeezed lemon juice

• 1 teaspoon freshly grated lemon rind

• 1 (14-ounce) can Eagle Brand condensed milk

• 2 eggs, separated

• 1/4 teaspoon cream of tartar

• 4 Tablespoons sugar

Step 1:

Mix graham cracker crumbs and sugar with a fork.  Blend in butter.  Press into bottom and sides of a 9-inch glass pie pan.  Bake at 375 degrees for 8 minutes.  Chill.  Combine lemon juice and rind in a small mixing bowl.  Gradually add milk.  Add egg yolks and beat on medium speed until well blended. 

Step 2:

Pour into chilled crust.  Combine egg whites with cream of tartar and beat until almost holds peak.  Add sugar, 1 Tablespoon at a time, beating until stiff but not dry.  Spread meringue on filling and bake at 325 degrees until lightly browned (about 15 minutes).  Cool.  Refrigerate until ready to serve.

Lemon meringue pie is one of those desserts that always stands out on the table. The combination of bright citrus and airy meringue makes every bite feel light yet satisfying. Once you make it yourself, it’s easy to see why this classic has lasted for generations.