By May 15, 2012 Read More →

Nanny’s Old-Fashioned Lemon Meringue Pie

This easy and completely made-from-scratch Lemon Meringue Pie is the single most requested desert to come out of my kitchen.  It will surely be the only lemon pie recipe you will ever use!

Difficulty: Easy  *  Preparation Time: 30 Min  *  Cook Time: 10 Min  *  Servings: 8

Graham Cracker Crumbs
Butter (or margarine)Filling:
2 Cans Eagle Brand Condensed Milk
3-5 Lemons (depending on how much you like lemon)Meringue:
4-6 Large Eggs
1/8 Tsp. Lemon Juice per Egg (you can substitute cornstarch of you prefer)
1/8 -1/4 C. Sugar (Add more or less depending on taste)

Crust Preparation:

Mix graham cracker crumbs with butter until the crumbs stick together easily when lightly pressed. Add sugar to taste. Press into pie pan to form a minimum of 1/4 thick crust.  Bake at 350 for 5-8 minutes.  Sit aside.

Filling Preparation:

Squeeze lemons, making sure to strain out any seeds or pith.

In a large mixing bowl, combine condensed milk with lemon juice and pour into prepared crust.

Meringue Preparation:

Separate eggs and pour the egg whites into a large bowl w/lemon juice and sugar. Beat until stiff peaks form. (Stiff peaks are defined by peaks that keep their form when you remove the beater blades.)  Make sure not to over beat.

Using a spatula, coat the pie with a thick layer of meringue, leaving at least one cup in reserve. It does not have to be pretty, just evenly coated.

Using your hand, take globs of the meringue and press them gently into the meringue coating, pulling up to leave generous curls.

Use a kitchen butane torch to obtain the caramelized peaks.  The peaks will catch fire, but do not panic, simply blow them out like birthday candles.  If you do not have a butane torch, place the pie into a preheated broiler.   Watch very carefully as the meringue will go from perfect to burnt in a matter of second.



  • Place lemons in the microwave for 30 second immediately before squeezing to  generate more juice.
  • Cold eggs separate better, but room temperature eggs make a better meringue. The solution is to separate the eggs immediately after removing from the refrigerator and then allow them to rest for 10 minutes until they have come to room temperature.
  • On most electric stoves the “broiler” is a setting found on the temperature dial. You may need to move the top rack to a higher shelf notch.  On gas stoves the broiler is often found in a drawer at the bottom of the stove.
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10 Comments on "Nanny’s Old-Fashioned Lemon Meringue Pie"

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  1. Ronnie says:

    Made this for the fam the other day….didn’t even last the evening….everyone loved it!

  2. Francis says:

    Great Birthday Pie!

  3. Vickie says:

    I added a bit more lemon, because we LOVE lemon….it’s a keeper!

  4. Jennie says:

    Big hit at our house! Thank you for yet another delicious recipe!

  5. Nina says:

    OMG….this is SO simple and SO good! Best Lemon Pie I’ve ever had!

  6. Janet D. says:

    Thought it would be sickning sweet with the condensed milk….but the lemon really keeps it in balance. This is better than any lemon pie I’ve had at any resturant! Thanks!

  7. Susan J. says:


  8. Connie L. says:

    Like some of the others, I thought this would be really sweet. But it’s not…in fact I added just a bit of the white rind and some lemon zest (we REALLY like lemon) and it came out beautifully tart!

  9. Heather P. says:

    This has now become our familys favorite pie!

  10. Sarah K. says:

    I thought this would be ubber sweet, but tried it anyway. The lemon really keeps it from being too sweet. Very nice balance between sweet and tart. Definitely keeping this recipe!