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    Home » Dessert

    Lemon Meringue Pie

    Published: May 19, 2020 Updated: Jul 23, 2020 by Alison Hope · This post may contain affiliate links · 2 Comments

    Jump to Recipe Jump to Video Print Recipe
    Lemon Meringue Pie

    This is truly the best lemon meringue pie ever! It’s packed with lemon flavor and so easy to make you’ll want to bake one every week!

    Slice of lemon meringue pie on a white plate.

    So, there is lemon meringue pie and then there’s lemon meringue pie. And the one that deserves to be in italics is the one that is made in the classic South African way with a lemon condensed milk filling.

    Since we are born and bred South Africans, we were brought up on good lemon meringue pie, and I just have to say, the ones made with a cornstarch, lemon juice, sugar combo for the filling just don’t match up!

    I generally hate to criticize other recipes but once you’ve made a pie this way, you won’t want to go back. It’s also, dare I say it, WAY easier!

    And if you love deliciously easy desserts, check out our Greek yogurt cheesecake which is just about the easiest cheesecake recipe in existence. Our cookies and cream ice cream is also amazingly easy with only 3-ingredients. Love meringue? Check out our easy meringue cookies.

    Lemon meringue pie in a white pie dish with a couple of slices removed.

    How To Make Lemon Meringue Pie

    Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    The Crust:

    • The crust is your classic crushed cookies and melted butter combo.
    • Add golden oreos to your food processor and process into crumbles.
    • Add in melted butter and process again until mixed in.
    • Transfer to a pie dish and pat down with the back of a spoon, working it up the sides as well.
    • Place into the fridge while you work on your filling.
    Step by step process photo collage of making a golden oreo pie crust.

    The Lemon Filling:

    • Add egg yolks only to the bowl of your stand mixer, start at slow speed and gradually increase speed until your yolks are pale in color.
    • Add in lemon juice and mix in.
    • Add sweetened condensed milk and beat it in until the mixture becomes gloopy.
    • Spread this out over the top of your cookie crust and smooth down.
    • Bake at 350°F for 20 minutes.
    • Remove from the oven and prepare your meringue topping.
    Step by step process photo collage of making the lemon filling for a pie.

    The Meringue Topping:

    • Add egg whites and cream of tartar to the bowl of your stand mixer. Start at slow speed, increasing to medium speed until the mixture is foamy.
    • Increase speed and let it whip until it’s white and creamy. Start pouring in your sugar slowly and let it continue to whip until it reaches a very thick, marshmallow like consistency and you have stiff peaks.
    • Spread this out over the top of your lemon filling and spread it out to the edges of your pie dish. You can create swirls or peaks or whatever you like for decoration.
    • Bake at 350°F for 15 minutes until the meringue is lightly browned on top.
    • Allow to cool on the counter for 3-4 hours before serving. Store in the fridge thereafter.
    Step by step process photo collage of making a meringue topping for a pie.

    Recipe Tips

    Lemon Juice: I don’t worry about using fresh lemon juice here, store-bought works just fine. But of course you can use either/or.

    Superfine Sugar: We use superfine sugar (also called caster sugar) for the meringue, but you can also use regular granulated sugar. The benefit of using the superfine sugar here is that it dissolves really quickly and easily into the meringue whereas granulated sugar takes longer. If you have granulated sugar on hand but would like to use superfine sugar, you can give it a few pulses in your food processor and create your own!

    The Meringue: Basically, no matter how you spread the meringue topping on it will look good once browned on top. So you can make a pretty pattern or you can just spread it on messily, it looks great either way. Sometimes messy looks the best.

    The Pie Dish: The pie dish should be 9-inches round and a few inches deep as this is quite a thick pie.

    Slice of lemon meringue pie on a cake lifter.

    Storing and Freezing

    This pie is best on the day it’s made, as beyond this, the meringue itself can start to pull away from the edges and separate. It’s still edible though, but this isn’t the best pie for storing. That being said, you can keep it in the fridge, covered, for up to a week. But just note that the meringue will not be at its best beyond day one.

    It’s not at all freezer friendly, again, because of that meringue topping!

    Slice of lemon meringue pie on a cake lifter.

    More Dessert Recipes

    1. No-Bake Chocolate Tart
    2. Lemon Pie
    3. The Best Apple Crisp
    4. The Most Divine Chocolate Cake
    5. Biscoff Cheesecake
    6. Lemon Poppy Seed Cupcakes
    Slice of lemon meringue pie on a white plate.

    Did you make this recipe? Be sure to leave a comment and rating below.

    Lemon meringue pie

    Lemon Meringue Pie

    This is truly the best lemon meringue pie ever! It's packed with lemon flavor and so easy to make you'll want to bake one every week!
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 25 minutes
    Cook Time: 35 minutes
    Servings: 8
    Calories: 489kcal
    Author: Alison

    Ingredients

    For the Crust:

    • 24 Golden Oreo Cookies Crushed
    • ⅓ cup Butter Lightly Salted, Melted

    For the Lemon Filling:

    • 3 Large Egg Yolks
    • ½ cup Lemon Juice
    • 14 ounces Sweetened Condensed Milk

    For the Meringue:

    • 3 Large Egg Whites
    • ¼ tsp Cream of Tartar
    • ½ cup Superfine Sugar Caster Sugar
    US Customary – Metric

    Instructions

    The Crust:

    • Add golden oreos to your food processor and process into crumbles.
    • Add in the melted butter and process again until mixed in.
    • Transfer to a 9-inch round pie dish and pat down firmly with the back of a spoon, working it up the sides as well. Place into the fridge while you work on your filling.

    Lemon Filling:

    • Preheat the oven to 350°F (180°C)
    • Add the egg yolks to the bowl of your stand mixer and starting at slow speed gradually increase speed until your yolks are pale in color.
    • Add the lemon juice and mix in.
    • Add the sweetened condensed milk and beat it in until the mixture becomes gloopy.
    • Spread this out over the top of your cookie crust and smooth down.
    • Bake at 350°F for 20 minutes and then remove from the oven and leave on the countertop while you prepare your meringue topping.

    Meringue Topping:

    • Add the egg whites and cream of tartar to the bowl of your stand mixer. Start at slow speed, increasing to medium speed until the mixture is foamy.
    • Increase speed to high and let it whip until it starts becoming white and creamy. Start pouring in your sugar slowly and let it continue to whip until it reaches a very thick, marshmallow like consistency and you have stiff peaks.
    • Spread this out over the top of your lemon filling and spread it out to the edges of your pie dish. You can create swirls or peaks or whatever you like for decoration.
    • Bake at 350°F for 15 minutes until the meringue is lightly browned on top.
    • Allow to cool on the counter for 3-4 hours before serving. Store in the fridge thereafter.

    Video

    Notes

    1. I don’t worry about using fresh lemon juice here, store-bought works just fine. But of course you can use either/or.
    2. We used superfine sugar (also called caster sugar) for the meringue, but you can also use regular white granulated sugar. The benefit of using the superfine sugar here is that it dissolves really quickly and easily into the meringue whereas granulated sugar takes longer. If you have granulated sugar on hand but would like to use superfine sugar, you can give it a few pulses in your food processor and create your own.
    3. Basically, no matter how you spread your meringue topping on it will look good once browned on top. So you can make a pretty pattern or you can just spread it on messily, it looks great either way. Sometimes messy looks the best.
    4. This pie is best on the day it’s made, beyond this, the meringue itself can start to pull away from the edges and separate. It’s still edible though, but this isn’t the best pie for storing. That being said, you can keep it in the fridge, covered, for up to a week. But just note that the meringue will not be at its best beyond day one. It is not freezer friendly. 

    Nutrition

    Serving: 1Serving | Calories: 489kcal | Carbohydrates: 69g | Protein: 8g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 106mg | Sodium: 280mg | Potassium: 275mg | Fiber: 1g | Sugar: 56g | Vitamin A: 461IU | Vitamin C: 7mg | Calcium: 161mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

    Gimme That Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Gimme That Flavor will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Mandy

      June 04, 2020 at 4:17 pm

      This is the lemon meringue of my dreams! It was so easy to make and the results were amazing! Everyone was raving about it. Thanks for this recipe!5 stars

      Reply
      • Alison Hope

        June 04, 2020 at 4:20 pm

        Thanks Mandy!

        Reply

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    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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