Recipe: Magic Lemon Meringue Pie

Magic Lemon Meringue Pie
Magic Lemon Meringue Pie, Courtesy,

I love eating pie. I hate baking pies. That’s why this recipe makes me so happy. Not only did I use a store-bought graham cracker pie crust (although I have included the directions for making your own crust), but the only baking required is to set the pie and brown the meringue! That makes me smile – I hope you smile when you try it!


1 ½ cups fine graham cracker crumbs
½ cup sugar
½ stick butter (1/4 cup), melted

1 (14 oz.) can sweetened condensed milk
½ cup fresh lemon juice (about 2 large lemons)
1 teaspoon grated lemon zest
3 large egg yolks, whites reserved for meringue

3 large egg whites
¼ teaspoon cream of tartar
¼ cup sugar

Preheat oven to 325 degrees F.


  1. In a mixing bowl, stir together the graham cracker crumbs and sugar until combined.
  2. Stir in the melted butter.
  3. Press the mixture firmly into a 9” pie plate and set aside.


  1. In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks reserving the whites for the meringue.
  2. Pour the mixture into the crust.


  1. Beat the egg whites and cream of tartar in a medium bowl with an electric mixer until soft peaks form.
  2. Add the sugar and whip until peaks are stiff.
  3. Spread the meringue over the pie and seal to the edge of the crust.
  4. Bake until meringue browns slightly, 15 to 20 minutes.
  5. Chill for at least 2 hours before serving.

Food Mingle Blog Alternatives and Substitutions:

  • As mentioned above, I chose to use a store-bought graham cracker crust, but the home-made crust described here does look pretty easy (even for me!)
  • You’ll be tempted to use bottled lemon juice, but don’t do it. The fresh squeezed lemon really gives this pie a bright and fresh taste…after all, it IS a LEMON pie!

Yield: 8 servings

Adapted From:, courtesy Trisha Yearwood. Show: “Trisha’s Southern Kitchen” and Episode: “Trisha’s College Roommate Reunion,” 2010.



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