Mom's 5-Star Lemon Meringue Pie

Though this pie goes in the oven briefly to brown the meringue, it's otherwise a no-bake solution for your lemon meringue pie needs.

Rated 4.6 from 68 votes

Filling:

2 (14 ounce) cans sweetened condensed milk

6 egg yolks

1/2 cup lemon juice

2 teaspoons lemon zest

1 (8 inch) deep dish graham cracker pie crust

6 egg whites

1/4 cup white sugar

1 teaspoon vanilla extract

Preheat oven to 425 degrees F (220 degrees C).

Beat sweetened condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl until smooth; pour into pie crust.

Beat egg whites with an electric mixer in a glass or metal bowl until foamy. Gradually add sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks; spoon onto the pie to cover completely.

Bake pie in preheated oven until the tips of the topping begin to brown, about 3 minutes.

Mom's 5-Star Lemon Meringue Pie

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Instructions

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