Description
A light and elegant dessert featuring a crisp meringue crust, creamy lemon filling, and a fluffy whipped topping—perfectly tangy, sweet, and refreshing.
Ingredients
- For the meringue crust:
- 4 large egg whites
- 1/8 teaspoon cream of tartar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- For the lemon filling:
- 1/2 cup fresh lemon juice (about 3 to 4 lemons)
- 1 tablespoon lemon zest
- 1 can (14 ounces) sweetened condensed milk
- For the topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat oven to 325°F (165°C).
- Beat egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar and continue beating until stiff, glossy peaks form. Beat in vanilla extract.
- Spread the meringue into a 9-inch pie dish, forming a crust with raised sides.
- Bake for 15 minutes or until lightly golden. Let cool completely at room temperature.
- In a bowl, mix sweetened condensed milk, lemon juice, and lemon zest until smooth and thick.
- Pour lemon filling into the cooled meringue crust. Refrigerate for 2–3 hours, or until set.
- Before serving, whip heavy cream with powdered sugar until soft peaks form.
- Spread whipped cream over the chilled pie. Slice and serve cold.
Notes
- Add lime juice along with lemon for a citrus twist.
- Use vanilla or lemon extract in whipped cream for enhanced flavor.
- Top with fresh berries for a lighter alternative to whipped cream.
- Do not freeze—best enjoyed fresh and cold from the refrigerator.
- Make the pie a day ahead but add whipped topping just before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 33g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 55mg
