There’s just the right amount of crust, too. Make the filling: Whisk the sweetened condensed milk, lemon juice, and egg yolks together– or use an electric mixer. Lemon Meringue Pie This recipe for lemon pie filling can also be used to make Lemon Meringue Pie. A buttery graham cracker crust and sweetened whipped cream topping are the perfect accompaniment for this spring dessert. What I love about this lemon pie recipe is the bright and fresh lemon flavor in the creamy smooth filling made with sweetened condensed milk. With 1/2 cup of lemon juice and one can of condensed milk, this pie is pretty lemony. LEMON CREAM PIE. Pour into warm crust. You want it mostly set. It’s an art form. Creamy Lemon Pie from Eagle Brand and has been around forever, but for some reason I’d never tried this exact version. Lemon Meringue Pie – An Old Fashioned Recipe. Remove from … Break the graham crackers into pieces and add them to a blender, food processor or ziploc bag and crush (or roll the bag with a rolling pin) until the crackers are finely ground. Preheat the oven to 325 degrees F making sure one of the racks is in the middle of the oven. Bake the pie for 18-21 minutes or until only *slightly* jiggly in the center. I love lemon curd, but I just don’t love meringue, so lemon meringue pie is a no-go for me. I’m glad I did because I think the family liked it more than Key Lime! Making pie is a good, old southern tradition–one that needs to be passed on for generations. Honestly, I always thought this recipe was some hidden family secret until I learned that it’s an old fashioned lemon meringue pie with condensed milk that people have been making for generations. I love a graham cracker crust for this pie, but you can easily switch it up and use a Golden Oreo Crust or make a shortbread crust. Instructions. This lemon pie is creamy from sweetened condensed milk and tangy with fresh lemon juice and zest. What I love about Lemon Pie. A simple meringue is made by whipping 5 large egg whites, 1/2 teaspoon cream of tarter, 1/2 cup sugar, and a pinch of salt together in a large mixing bowl until stiff peaks form.

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