Description

A bright and creamy lemon meringue pie made with sweetened condensed milk and instant lemon pudding for a fail-proof summer dessert with golden peaks.

Ingredients

Scale

1 can (14 oz) sweetened condensed milk

1 package (3.4 oz) instant lemon pudding mix

1/2 cup fresh lemon juice (2–3 lemons)

1 tablespoon lemon zest

3 large egg yolks

1 pre-baked 9-inch pie crust

3 large egg whites

1/2 cup granulated sugar

1/4 teaspoon cream of tartar

1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 375°F (190°C) and pre-bake pie crust 10–12 minutes until lightly golden; let cool.

2. In a bowl whisk condensed milk, lemon pudding mix, lemon juice, lemon zest, and egg yolks until smooth and thickened.

3. Spread filling into cooled crust and let rest 10–15 minutes.

4. In a clean bowl whip egg whites and cream of tartar to soft peaks; gradually add sugar until stiff, glossy peaks form; fold in vanilla.

5. Spread meringue over filling, sealing to crust edges and creating peaks.

6. Bake at 350°F (177°C) for 10–12 minutes until meringue is golden; cool at room temperature 1 hour, then refrigerate before serving.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 40
Sodium: 150
Fat: 12
Saturated Fat: 7
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 55
Fiber: 1
Protein: 5
Cholesterol: 80

Keywords: homemade lemon meringue pie, lemon pie recipe, condensed milk pie, summer dessert, easy lemon pie, lemon treats, instant pudding pie, meringue pie