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Slice of lemon pie on a dessert plate, with the whole pie behind it.

Frank Sinatra's Favorite Lemon Meringue Pie Recipe

A tart and creamy lemon filling with sweet meringue topping on a crunchy graham cracker crust makes this old fashioned lemon meringue pie the perfect summer dessert!
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Prep Time 15 minutes
Cook Time 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 287 kcal

Equipment

  • 1 9 inch shallow glass pie plate, 1 to 1-¼ inches deep.
  • 1 spatula
  • 1 electric hand mixer

Ingredients
  

Graham Cracker Crust

  • 1 cup graham crackers
  • ¼ cup butter

Pie Filling

  • 14 oz. sweetened condensed milk
  • ¼ cup lemon juice
  • 1 tablespoon lemon zest
  • 2 eggs separated
  • 2 tablespoon granulated sugar

Instructions
 

Prepare Crust

  • Place graham cracker crumbs in a small bowl. Melt butter and pour over cracker crumbs. Mix by hand until thoroughly combined.
  • Press mixture into the bottom and up the sides of a shallow pie pan and set aside.

Prepare Filling

  • In a large bowl, combine sweetened condensed milk, lemon juice, lemon zest, and egg yolks. Mix by hand until it is fully blended. Pour mixture into prepared graham cracker pie crust.
  • Place egg whites in a large bowl. Mix on medium-high speed with an electric mixer until frothy and soft peaks form.
  • Add sugar gradually while beating. When all sugar has been added, turn mixer to high speed and beat the egg whites until stiff peaks form.
  • Gently place meringue on top of pie. Use a spatula to spread to edges of the crust.
  • Bake at 350 degrees for 12-15 minutes, until meringue is a light golden brown on top. Set on a cooling rack and bring to room temperature (approximately one hour.) Transfer to refrigerator and chill for a minimum of one hour before serving.

Notes

  1.  Recipe is best suited to work with a shallow pie pan rather than a deep dish.
  2. Do not refrigerate pie before it reaches room temperature, or the meringue will become covered in drops of moisture.
  3. Pie can be stored in the refrigerator loosely covered in plastic wrap for two days, or in an airtight container in the freezer for  up to 2 weeks.

Nutrition

Serving: 1gCalories: 287kcalCarbohydrates: 39gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 73mgSodium: 199mgPotassium: 230mgFiber: 0.5gSugar: 33gVitamin A: 370IUVitamin C: 5mgCalcium: 159mgIron: 1mg
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