The ultimate lemon meringue magic: a condensed milk recipe that will melt your heart

Indulge in the irresistible allure of a homemade lemon meringue pie, enhanced with the velvety richness of condensed milk. This decadent dessert combines the tangy zest of lemons with a fluffy meringue topping, creating a symphony of flavors that will tantalize your taste buds. With our easy-to-follow lemon meringue pie condensed milk recipe, you can recreate this culinary masterpiece in the comfort of your own kitchen.

Ingredients

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
• 1/4 cup ice water

For the Lemon Filling:

• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 1 cup water
• 1/2 cup lemon juice (from about 3 lemons)
• 1/4 cup condensed milk
• 2 large egg yolks
• 2 tablespoons unsalted butter, cut into small cubes

For the Meringue Topping:

• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar

Instructions

Prepare the Pie Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the butter cubes and use your fingers to work them into the flour until the mixture resembles coarse crumbs.
3. Add the ice water 1 tablespoon at a time, mixing until the dough just comes together.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. On a lightly floured surface, roll out the dough to a 12-inch circle.
6. Transfer the dough to a 9-inch pie plate and trim the edges.
7. Fold the edges under and crimp to seal.
8. Refrigerate the pie crust for at least 30 minutes before filling.

Make the Lemon Filling:

1. In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
2. Gradually whisk in the water until smooth.
3. Bring the mixture to a boil over medium heat, stirring constantly.
4. Reduce the heat to low and simmer for 1 minute, or until thickened.
5. Remove from heat and whisk in the lemon juice, condensed milk, egg yolks, and butter.
6. Pour the filling into the prepared pie crust and refrigerate for at least 2 hours.

Make the Meringue Topping:

1. In a clean bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
2. Gradually add the granulated sugar, beating until stiff peaks form.
3. Spread the meringue over the chilled lemon filling, making sure to seal the edges.
4. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the meringue is golden brown.

Tips

• For a more intense lemon flavor, use Meyer lemons.
• If you don’t have condensed milk, you can make your own by simmering 1 cup of milk with 1/2 cup of granulated sugar until thickened.
• To prevent the meringue from weeping, make sure the lemon filling is completely chilled before topping it with the meringue.
• If you don’t have a kitchen torch, you can brown the meringue under the broiler for 1-2 minutes.

Variations

• Add 1/2 cup of freshly chopped raspberries or blueberries to the lemon filling for a fruity twist.
• Sprinkle 1/4 cup of chopped walnuts or pecans over the meringue before baking for a crunchy topping.
• Use a graham cracker crust instead of a traditional pie crust for a sweeter and more rustic flavor.

Serving Suggestions

• Serve the lemon meringue pie chilled with a dollop of whipped cream or a scoop of vanilla ice cream.
• Garnish with fresh lemon slices or mint leaves for a touch of elegance.

“The End”

Indulge in the delightful symphony of flavors that this lemon meringue pie condensed milk recipe offers. With its tangy lemon filling, fluffy meringue topping, and velvety smooth condensed milk, this dessert is sure to become a beloved treat in your household.

Top Questions Asked

1. Can I use a pre-made pie crust?
Yes, you can use a pre-made pie crust to save time. However, homemade pie crusts are generally flakier and more flavorful.
2. Can I make the lemon meringue pie a day ahead?
Yes, you can make the lemon meringue pie a day ahead. Simply refrigerate the filled pie crust overnight before topping it with the meringue. Bake the meringue just before serving.
3. How do I store lemon meringue pie?
Store the lemon meringue pie in the refrigerator for up to 3 days. Cover the pie loosely with plastic wrap to prevent the meringue from drying out.