Description
This Lemon Meringue Pie with Marshmallow Topping is the perfect combination of sweet and tangy. A buttery graham cracker crust holds a creamy, luscious lemon filling topped with fluffy marshmallow meringue that’s lightly toasted to perfection. This recipe is easy to make and guaranteed to impress your family and friends!
Ingredients
Graham Cracker Crust:
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2 cups graham cracker crumbs
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1/2 cup granulated sugar
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1 tsp cinnamon
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1 stick butter, melted
Lemon Pie Filling:
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1 can sweetened condensed milk (Eagle Brand recommended)
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3 egg yolks (whites reserved for meringue)
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1/2 cup lemon juice (freshly squeezed or bottled)
Marshmallow Meringue:
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3 egg whites
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7 oz marshmallow cream (Kraft Jet-Puffed recommended)
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1 tsp vanilla extract
Instructions
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Make the Crust: Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press mixture into a 9-inch pie plate. Bake for 8 minutes. Cool completely.
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Prepare Lemon Filling: In a bowl, mix sweetened condensed milk and egg yolks. Add lemon juice and stir until combined. Pour filling into cooled crust.
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Prepare Marshmallow Meringue: Whip egg whites until stiff peaks form. Add vanilla and marshmallow cream, then beat until combined. Spread meringue over lemon filling.
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Bake & Chill: Bake at 350°F (175°C) for 20 minutes or until meringue is lightly browned. Cool and refrigerate for at least 2 hours before serving.
Notes
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For a richer flavor, use freshly squeezed lemon juice.
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Make sure to seal the meringue completely to the edges of the crust to prevent shrinking.
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Store leftovers in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American