Lemon Meringue Pie With Condensed Milk and Wafers
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This Southern lemon meringue pie with condensed milk recipe is perfection in every bite. I mean, who can resist soft vanilla wafers as the cookie crumb crust, a meringue topping, and a sweet and zesty lemon filling?
Lemon pie is a staple in the south, especially in the hotter months. Often referred to as “lemon icebox pie”, it is commonly kept in the fridge and served cold as a refreshing ending to any meal. Of course, you can purchase a lemon meringue pie at any grocery store and most fast-food chains. But once you’ve had it made from scratch, all store-bought versions will pale in comparison.
As a girl, this was always my favorite (aside from my Grandmother’s cherry cream cheese pie). I just love the taste of lemon – it’s like a little bit of sunshine to your taste buds!
This Southern lemon meringue pie with condensed milk is a surprisingly simple pie to make, so I’m also going to show you how to make a cookie crumb crust with our trusty vanilla wafers and a homemade meringue. I’ve gotten endless requests for a meringue recipe and tutorial so here ya go! Sorry, it took me so long to get one up for you!
Feel free to use a store-bought crust for this to streamline the process. Those who don’t care for meringue can leave the pie “topless” or add whipped topping in its place once your pie has been baked and cooled.
And if you’re in the mood to try out another lemon pie recipe, I may have one or two on the blog. Check out Impossible Lemon Pie and my lemon chess pie.
Recipe Ingredients
Lemon pie filling
- Eggs
- Sweetened condensed milk
- Bottled or emon juice
Pie Crust
- Vanilla wafers
- Sugar
- Margarine
Meringue
- Sugar
- Egg whites
How to Make Lemon Meringue Pie With Condensed Milk and Wafers
1. Make the Pie Crust
Crush half of the box of wafers (about 40 of them) in a . I use my food processor for this, but you can put them in a plastic bag and use a rolling pin or whatever method you choose.
Running over them with the car might be fun, depending on the type of day you’re having. If you decide on that method, I’d double bag ’em first ~winks and grins~.
Add sugar and stir well.
Melt margarine and add to crumbs.
Mix that up well until it looks like this.
Press the crumb into your pan.
Take the remainder of your cookies and press them into the crust along the top of the sides like this.
2. Make the Lemon Pie Filling
First, we need to separate our whites from our yolks. They sell all manner of contraptions for doing this, but I’m going to show you how to do it the old-fashioned way, which means you’ll have one less one-use utensil in your drawer.
Tap the egg gently on the side of the bowl to crack it.
Separate halves slowly.
Hold the halves so that the yolk (dark yellow part) is in one, letting the white drip off into the bowl.
You don’t have to have every single smidgen of white off, there will still be a bit attached to your yolk and that’s fine, too.
Gently pour the yolks back into the other half and the rest of the white will drip off. You may need to tilt it slightly. Be careful not to break the yolk as we are going to use these whites to make our meringue.
If you get any of the yolk mixed in with the white your meringue won’t work.
Place your yolks in a separate bowl from your whites.
We’ll use the yolks for our filling and the whites for the meringue.
Place two egg yolks in a bowl and add the entire can of sweetened condensed milk.
I am using three whites in my meringue but only two yolks in my filling, so you can save the other for another use or throw it away.
Add lemon juice and mix well with an electric mixer.
Pour the lemon pie filling into the prepared crust.
3. Making the Meringue
Place the egg whites in a mixing bowl.
with an electric mixer on high. It will begin to look sudsy very shortly.
When it looks spongey and foamy, I add my sugar.
Pour in the sugar and beat on high again.
We are going to go for soft peaks and I’ll show you what I mean by that.
Your whites will stop looking foamy and begin to be smooth and shiny like this.
See that peak in the meringue right around six o’clock? When you lift up your beater and it forms a peak that the tip just barely falls down on, that’s a soft peak. A stiff peak could be when your point remains standing straight up. Some meringue recipes say to beat until stiff peaks form but I find that your meringue spreads prettier if you place it atop your dessert at the soft peak stage. This is just my personal preference. If stiff peaks make you happy, party on!
Place on top of your pie.
Spread it out a bit. Make sure your meringue touches the sides in all places.
You might want to pretty it up a bit by running the back of a spoon over it.
Bake in a 325-degree oven for 15 minutes or until the top is golden brown.
Look at those layers!
Allow it to cool completely before cutting.
I like to refrigerate mine and serve it cold.
Voila! Enjoy my homemade creamy lemon meringue pie recipe.
Storage
Store leftover lemon meringue pie loosely covered with aluminum foil in the fridge for up to 2 days. Do not freeze.
Recipe Notes
- For added lemon flavor, add 1 teaspoon of finely grated lemon zest to the lemon filling.
- This is a basic cookie crumb crust that is really suited to just about any pie. You can substitute graham cracker crumbs for the wafers to make a , or even crush up stale cookies as a substitute as well. Depending on the pie, you may even want to experiment with adding a teaspoon of cinnamon for more flavor. Have fun with it, there is no right or wrong way!
Meringue tips
- All utensils and bowls used in making meringue should be clean and free of any oily residue. Washing them in a dishwasher or very hot water with a good rinse will ensure this.
- Eggs separate easily when cold but meringue rises higher when at room temperature. Therefore, you may want to separate your eggs and then allow them to sit for half an hour or so before making your meringue.
- It is important, when spreading meringue on top of your dessert, that it touches all sides of the dish. This is often referred to as “sealing” your dessert and will prevent the meringue from shrinking up and leaving the sides as the dish bakes.
- If you get any yolk at all in your meringue, it will not work. If separating eggs is something you’re not quite proficient at yet, you might want to crack eggs one at a time into a coffee cup and then pour it into your bowl once you are certain there is no yolk in the white. However, if you do get yolk into the white, use part of the eggshell to scoop it all out rather than your fingers. Your fingers will add oil to the whites and hinder their whipping as well as break the egg yolk up further, making it almost impossible to completely remove.
You may also like these delicious dessert ideas:
Homemade Banana Pudding with Meringue Topping
Chocolate Chip Meringue Cookies AKA Cloud Cookies
Coconut Meringue Pie (My Favorite)
Ingredients
Crust
- 1 box vanilla wafers
- 6 tbsp margarine
- 3 tbsp sugar
Filling
- 1 can sweetened condensed milk
- 1/2 cup lemon juice fresh or bottled
- 2 egg yolks
Meringue
- 3 egg whites
- 1/4 cup sugar
Instructions
- For the crust, crush half of the wafers (about 40), stir in sugar, add the melted margarine, and stir until well blended. Pat out into a pie plate.1 box vanilla wafers, 6 tbsp margarine, 3 tbsp sugar
- For the pie filling, mix all of the ingredients with an electric mixer until well blended. Pour into the crust and top with meringue.1 can sweetened condensed milk, 1/2 cup lemon juice, 2 egg yolks
- For the meringue, whip the egg whites until foamy, and then add the sugar. Continue beating at high speed until soft peaks form. Pour onto the top of the pie and spread to the edges to seal well. Bake at 325 for 15 minutes or until the top is golden. Allow it to cool completely and refrigerate before serving if desired.3 egg whites, 1/4 cup sugar
To be fair to the grocery store lemon meringue pies – they really are a different pie than this version. In a traditional lemon meringue you cook the filling and it’s made with cornstarch, not sweetened condensed milk (the cornstarch is what gives it that clear look). Yours is definitely what we would call a lemon icebox pie up in the north. Yummy, yes…but not really a fair comparison to a traditional lemon meringue.
I’ve said my peace – BTW, I like this version better than traditional lemon meringue. It’s also similar to key lime (but with lemon, obviously).
You know whats funny? Our grocery store pies aren’t clear. I’ve never actually seen a lemon meringue pie around my neck of the woods with clear filling but have seen photos of them!
Regions are so different, it makes me want to travel around the country just to grocery shop and see what everyone else is eating!
This is the traditional pie for us, its been a staple for generations, but different folks have different traditions and they are all wonderful!!!!
Now you made me want a slice of key lime pie…..
And I have to taste the version you are talking about eventually, it doesn’t seem like it would be as creamy, is it?
No, they’re not really creamy but if its made right, it’s very tart. I guess I should clarify ‘clear’ as actually being a very glossy yellow color and almost gelatinous (did I spell that right?) – lol. Usually the market pies are too sugary, though. They’re also a staple in northern diners (I grew up in Jersey – home of the diner). I’ll take yours hands down any day!
Hey!
I was thinking the exact same thing you were thinking when we both said clear, lol. Kinda…well not milky but glossy and kinda gelatinous (I am spelling it like you do because I haven’t a clue either!).
You know the sad thing is that I can’t really eat a slice of lemon pie anymore because I can’t have the sugar. I did enjoy a bite of this pie, a single bite, but I savored it!
Really, its a very lucky thing for me that I can’t have sugar. With Southern Plate, I’d be big as the side of a barn!
I’ve never been to New Jersey, I am officially adding it to my list now! What types of things would you order for dinner in the diners there?
I do plan on visiting outside of the south one of these days!
Gratefully,
Christy
~hands you a piece of pie~
Christy,
I really enjoy your recipes. My family will not eat meringue. Will I need to cook the lemon pie if I don’t use meringue
Thanks.
The cooked filling lemon pies that my mother and I have made use regular milk so that it does come out creamy, not clear like those icky things they sometimes sell in stores. This version is a bit of a short cut. It is similar to Key lime pie. I was researching Key lime pie recipes one time and read that they developed that recipe with condensed milk because fresh milk was hard to get in the Florida Keys. There’s not enough land for cows there, but enough for chickens. I don’t know if that’s true, but it sure is a good pie!
Yay! This is *my* pie! Growing up, my Maw-maw would make chocolate pies just for my sister, and lemon pies just for me. I will definitely give this recipe a try … frankly, the whole meringue thing has always intimidated me, but this looks do-able!
This is the same Lemon Merinngue pie recipe that my mom used when I was a kid growing up. I never never made it because I thought it would not be like hers, but yours looks just like hers. I guess simple is better.
Blessings
Pat Bailey-Steubenville,OH
Hi
I remember a while ago reading how you used Splenda instead of sugar – I am going to make either this or the Lemon Chess Pie for Easter – my dad was just diagnosed with diabetes – can splenda be used?
Thank you for the help
~Christina
I’ve never made a meringue with Splenda but it should work in theory. The problem with the pie is that it has sweetened condensed milk so that would pretty much blow any hopes for regulated blood sugar, lol! I do wish there was a Splenda version of sweetened condensed milk but it is probably best that there is not as I’d no doubt stand around drinking it straight from the can all day!
My favorite dessert for Splenda is homemade banana pudding. I swear I can’t tell the difference!
Have you checked out my post specifically on desserts using Splenda?
https://www.southernplate.com/2009/01/the-lighter-side-of-southern.html
Also, if you email me I can send you my Grandmother’s recipe for Chocolate pie, which is FABULOUS with Splenda!
Gratefully,
Christy
There is nothing wrong with eating it straight from the can.
I know I do it…….. 😉
Could you email me the recipe for your grandmother’s chocolate pie & the banana pudding. I have a friend I would like to make it for with Splenda
Thank you
You are so right about it being a staple in the south! This lemon pie or versions of it, has been to countless family reunion, church dinners(on the grounds) etc.. for as long as I can remember.
Which is a long time by the way.
Great recipe!
Have a good day.
Pam
You know, you really can use just about anything for crumb crusts! I made a crust once and was extremely low on crackers or nilla wafers. So I ended up incorporating some graham crackers, nilla wafers, Kix, and fortune cookies! It was a very yummy crust. 🙂
Lemon meringue is one of my favorite pies as well. Yours turned out so beautiful – and definitely better looking than storebought!
Just wondering if it is safe to have the raw egg both in the filling and meringue as there is not much heat time applied. The results look lovelt but I am always safety conscious especially if feeding it to young ones.
I wouldn’t give it to small children, or children you know has egg allergies. We found out my daughter is allergic to eggs when she was a little shy of one year, and broke out in hives after having my mom’s lemon pie, which is pretty much this exact same recipe. Fortunately she doesn’t have an anaphylactic type reaction to eggs, but other children might.
Interesting fact about Salmonella: it is primarily found on the outer shells of eggs from the southeast United States.
Of course that means pretty much nothing here but I have always wanted to be able to use that fact somehow… 🙂
Risk of salmonella poisoning is very low but if you are concerned then you would want to avoid feeding anything with raw or not completely cooked eggs to young children, elderly people, or anyone with a compromised immunity.
You can also try baking the pie for ten minutes at 350 and then top with the meringue and bake again until golden. Another way to help get your meringue cooked is to beat it while it is in a double boiler, with boiling water underneath and then apply it to your pie.
Do I do any of this? Nope, I just fix it exactly as I did in this tutorial as my family has always done. My youngest is four and I’ve been letting her lick the cake batter bowl since she was two just like I did as a kid :).
However, you have to prepare it as you are most comfortable doing and just don’t worry about how I or anyone else does it. I bet you’ll make a lovely pie and everyone getting a piece is going to sing your praises!!
Gratefully,
Christy 🙂