Homemade Lemon Meringue Pie

This is another recipe from my local city’s recipe swapping group.  I am super excited to post it today!  Summer is definitely in full swing over here and nothing says summertime like a good ole’ homemade lemon pie 🙂
I have never made a lemon meringue pie due to my crazy imagination thinking it would be a difficult task.  Ha!  This recipe proved me wrong.
I am still in search of a homemade pie crust that my family loves, however, the filling for this pie is well worth posting on here!
This pie is so good and literally screams summertime!!
Everyone in this family enjoyed it and now you can too 🙂

Homemade Lemon Meringue Pie

(makes one 9 inch pie)


1 (14 oz) can sweetened condensed milk
1/2 cup lemon juice
3 egg yolks
1 (9-inch) prebaked pie shell or crumb crust, baked for 10 minutes and cooled
 For The Meringue:
 3 egg whites
 1/4 teaspoon cream or tartar
 1/4 cup sugar
1.  Preheat oven to 325 degrees F.
2.  In medium bowl, combine milk,and lemon juice; blend in egg yolks. Pour into cooled crust.
3.  In a bowl,beat egg whites with cream of tartar until soft peaks form. Gradually beat in the sugar until stiff. Spread over filling; seal to edge of crust.
4.  Bake for 12 to 15 minutes or until meringue is golden brown.




  1. Looks Lovely Libby!!! haha three L words. Nothing is better than a lemon pie in the summer. Great job.

  2. That surely is one lovely hunk of pie and a special pie crust. I wish, I could make them, that pretty.

  3. Thanks Tina and Chaya 🙂 I'm still learning how to perfect the art of pie crusts…LOL.

  4. Anonymous says:

    Hi, very nice LM pie -my dad's fav! I just wanted to put this somewhere for everyone to read as a "hint", I saw from Cooks Country (they test recipes, etc): to have a fruit pie come out perfect, when you take it out of the oven, let it cool at room temp AT LEAST 3 hours! before cutting. What they did was bake an apple pie and cut it on taking it out of the oven (ruined it) and then baking, and cutting at 1/2 hr intervals thereafter. They found at 3 hrs of cooling and temp of 80 degrees internal the juices had set up and the pie was perfect and the crust didnt get soggy. (they said not to cool it in the fridge, but I forget why -). It might actually work for lemon pies and custards pies too – to cool completely before cutting I mean. sharon

  5. Thanks for the tip Sharon 🙂 I am going to try that next time and see if there is any difference.

  6. Thanks Carey! I may make another one next weekend 🙂 I'm craving it again…lol…it was sooo good 🙂

  7. Thank you 🙂 It was delish! I have been doing some rearranging around my blog as well. I'm trying to make it more user-friendly. I hope I am succeeding 🙂

  8. Your pie looks delish. Love anything lemon, especially during summer, for some reason. Maybe it reminds me of a nice, cold glass of lemonade 🙂

  9. Lynn, it sure does remind me of lemonade. As a matter of fact, I found a recipe that uses lemonade to make lemon pie. I'm going to have to try it soon 😉

  10. Hey, another Libby food blogger! Nice to meet you!

  11. Hello Libby 🙂 Nice to meet you too 🙂 When I saw your name in my inbox I was a little confused…LOL. Haven't found to many food bloggers yet with our name so this is definitely a first for me 😉

  12. Oh how I would love a big piece of this delicious looking pie! So glad you shared…your blog really is beautiful…as you are. =)

  13. yumm!! my husband brought lemons from work i will try this pie!!
    thanks for sharing!

    1. You are welcome Ang 🙂 Hope y'all enjoy it 😉

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