Easy Creamy Lemon Meringue Pie
A deliciously creamy lemon meringue pie with tangy lemon flavor and a smooth filling, perfect for dessert lovers who enjoy bright citrus and fluffy topping.
Ingredients
Instructions
- Preheat oven to 350°F.
- In a medium bowl, beat the egg yolks.
- Stir in Eagle Brand milk, ReaLemon juice, and lemon food coloring if desired.
- Pour the filling into a prepared pastry shell.
- In a separate bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add sugar and continue beating until stiff, glossy peaks form.
- Spread or pipe the meringue over the lemon filling, sealing the edges to the crust.
- Bake in the preheated oven for about 15-20 minutes or until the meringue is golden.
- Cool before serving.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of lemon zest to the filling. If you don't have cream of tartar, lemon juice or white vinegar can be used instead to stabilize the egg whites. Use a store-bought pie crust for convenience or make your own from scratch for a homemade touch. For a gluten-free option, try using a nut-based crust.
Serving Suggestions
Serve the pie chilled for a refreshing dessert option. It pairs beautifully with whipped cream or a scoop of vanilla ice cream for added creaminess. For a fun twist, offer a side of fresh berries or a drizzle of lemon sauce. This pie also makes a great addition to summer gatherings or holiday meals.
Storage & Reheating
Store any leftover pie in the refrigerator, covered loosely with plastic wrap to prevent the meringue from weeping. It’s best consumed within 2-3 days for optimal texture. If you need to reheat, briefly warm individual slices in the microwave, but avoid prolonged heating to maintain meringue quality.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Creamy Lemon Meringue Pie contains roughly 310 calories, with 5g protein, 59g carbohydrates, and 6g fat. It is an excellent source of potassium (41% of the Daily Value) and iron (21% of the Daily Value), and a good source of calcium and vitamin C.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Why did my meringue weep?
Weeping meringue can occur if the sugar isn't fully dissolved before baking or if the pie is stored improperly. Ensure you beat the egg whites until stiff peaks form and avoid moisture when storing. A cool, dry environment helps keep the meringue intact.
Can I make this pie ahead of time?
Yes, you can prepare the lemon filling and meringue separately a day in advance. Assemble and bake the pie just before serving for the best texture. If made ahead, store the filling in the fridge and the meringue at room temperature until ready to assemble.
What can I use instead of Eagle Brand milk?
If you need a substitute for Eagle Brand milk, you can use an equal amount of sweetened condensed milk. Alternatively, mix evaporated milk with sugar to taste, keeping in mind that it may slightly alter the flavor and texture of the pie.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).