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Lemon meringue pie
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5 from 1 vote

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!
Prep Time25 minutes
Cook Time35 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 8
Calories: 489kcal
Author: Alison

Ingredients

For the Crust:

  • 24 Golden Oreo Cookies Crushed
  • 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

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