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Magic Lemon Pie

A delightful pie featuring a creamy lemon filling, fluffy meringue, and a crunchy graham cracker crust, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs Look for high-quality, unsweetened crumbs for the best flavor.
  • 0.25 cups granulated sugar A hint of sweetness to complement the crust.
  • 0.5 cups unsalted butter, melted Make sure it’s room temperature for easy mixing.
For the filling
  • 3 large eggs Free-range eggs provide a richer flavor.
  • 1 can sweetened condensed milk About 14 ounces; I love using Eagle Brand for its creamy consistency.
  • 0.5 cups lemon juice, freshly squeezed About 3-4 medium lemons; fresh juice makes all the difference.
  • 2 teaspoons lemon zest Grated from the same lemons for a burst of flavor.
For the meringue
  • 0.25 teaspoons cream of tartar Helps stabilize the meringue for that perfect peak.
  • 0.25 cups granulated sugar Ensuring the meringue is sweet and fluffy.

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C).
  2. In a small bowl, mix together graham cracker crumbs, 1/4 cup sugar, and melted unsalted butter.
  3. Press the mixture firmly into the bottom and sides of an 8-inch pie pan.
  4. Bake the crust in the preheated oven for about 10 minutes until lightly golden.
  5. In a medium bowl, combine egg yolks, sweetened condensed milk, lemon juice, and lemon zest. Whisk until smooth and creamy.
Baking
  1. Pour the lemon filling into your baked crust and bake for another 20-25 minutes until the filling is set.
  2. In a clean bowl, beat the egg whites with cream of tartar until foamy.
  3. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form.
  4. Spread the meringue over the hot pie and bake for 10-12 minutes at 375°F (190°C) until golden brown.
Cooling
  1. Allow the pie to cool at room temperature before chilling it in the refrigerator for a few hours.

Notes

Store leftovers in the fridge, covered with plastic wrap. Best consumed within 3-4 days.