How to Make Lemon Meringue Pie with Sweetened Condensed Milk in 3 Easy Steps!

Lemon meringue pie is a beloved dessert for a reason. The tangy, bright lemon filling, the fluffy, cloud-like meringue topping, and the buttery, flaky crust come together to create a symphony of flavors and textures. But sometimes, traditional recipes can be a bit daunting, requiring multiple steps and ingredients. That’s where this recipe comes in – a streamlined approach using sweetened condensed milk to simplify the process and deliver a taste that’s just as satisfying.

The Magic of Sweetened Condensed Milk

Sweetened condensed milk is a pantry staple that can be a game-changer in baking. It’s essentially milk that’s been cooked down to a thick, creamy consistency, resulting in a rich, sweet flavor. In this recipe, it replaces the traditional combination of sugar and eggs in the lemon filling, simplifying the process and creating a smoother, silkier texture.

Ingredients You’ll Need

Here’s what you’ll need to gather to make this delightful lemon meringue pie:

For the Crust:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, chilled and cubed
• 1/4 cup ice water

For the Lemon Filling:

• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup fresh lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon salt

For the Meringue:

• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1/4 cup granulated sugar

Step-by-Step Instructions

1. Prepare the Crust:

• Preheat your oven to 375°F (190°C).
• In a large bowl, whisk together the flour and salt.
• Cut in the chilled butter using a pastry blender or two forks until the mixture resembles coarse crumbs.
• Gradually add the ice water, mixing until the dough just comes together.
• Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
• Roll out the dough on a lightly floured surface to a 12-inch circle.
• Transfer the dough to a 9-inch pie plate and press it into the bottom and sides.
• Trim any excess dough and crimp the edges.
• Prick the bottom of the crust with a fork and bake for 15 minutes.

2. Make the Lemon Filling:

• While the crust is baking, whisk together the sweetened condensed milk, lemon juice, lemon zest, and salt in a medium saucepan.
• Cook over medium heat, stirring constantly, until the mixture thickens slightly and comes to a simmer.
• Remove from heat and let cool slightly.

3. Assemble the Pie:

• Pour the cooled lemon filling into the baked pie crust.
• Set aside to cool completely.

4. Whip the Meringue:

• In a clean, dry bowl, beat the egg whites with cream of tartar until soft peaks form.
• Gradually add the granulated sugar, beating until stiff peaks form.

5. Top the Pie:

• Spoon the meringue over the cooled lemon filling, spreading it evenly to cover the entire surface.
• Use a spoon or spatula to create peaks and swirls on the meringue.
• Bake for 10-15 minutes, or until the meringue is golden brown and set.

6. Cool and Serve:

• Let the pie cool completely before serving.
• Refrigerate for at least 2 hours for optimal flavor and texture.

Tips for Success

• Use fresh lemons: Fresh lemon juice and zest will give your pie the brightest, most flavorful taste.
• Don’t overbake the crust: Overbaking will make the crust dry and brittle.
• Cool the filling completely: If the filling is too warm, the meringue will melt and become runny.
• Don’t overbeat the meringue: Overbeating will make the meringue tough and dry.
• Use a clean bowl and beaters for the meringue: Any trace of grease will prevent the meringue from whipping properly.

A Sweet and Tangy Delight

This recipe for how to make lemon meringue pie with sweetened condensed milk is a simple and delicious way to enjoy this classic dessert. The sweetened condensed milk creates a smooth, rich filling that complements the tangy lemon flavor perfectly. The fluffy meringue topping adds a touch of sweetness and a delightful contrast in texture.

Beyond the Basic Recipe

While this recipe provides a solid foundation, feel free to experiment with variations to suit your taste:

• Add a touch of vanilla: A dash of vanilla extract to the lemon filling adds a warm, comforting note.
• Incorporate berries: Fold in fresh raspberries, blueberries, or strawberries for a burst of color and flavor.
• Use a different crust: Try a graham cracker crust or a chocolate cookie crust for a different flavor profile.
• Top with a sprinkle of sugar: For a touch of sweetness and a decorative element, sprinkle some granulated sugar over the meringue before baking.

FAQs

1. Can I use store-bought pie crust?

Absolutely! Using a store-bought pie crust is a great time-saving option.

2. What if my meringue doesn’t form stiff peaks?

Make sure your egg whites and bowl are completely clean and dry. Any trace of grease will prevent the meringue from whipping properly. If the meringue still isn’t forming stiff peaks, you can add a bit more cream of tartar.

3. How long can I store the pie?

Store the pie in the refrigerator for up to 3 days.

4. Can I freeze the pie?

It’s best to avoid freezing the pie as the meringue can become soggy.

5. What other fillings can I use with this crust?

This crust is versatile and can be used with other fillings, such as chocolate custard, apple pie filling, or pumpkin pie filling.

Enjoy Your Lemon Meringue Pie!

This easy and delicious recipe for how to make lemon meringue pie with sweetened condensed milk will become a favorite in your kitchen. With its simple steps and irresistible flavors, it’s perfect for any occasion, from casual gatherings to special celebrations. So gather your ingredients, put on your apron, and get ready to create a sweet and tangy masterpiece!