With a name like Magic Lemon Pie, this is one dessert that really has to impress—and it will. The tart lemon in this pie is beautifully balanced by the creamy sweetened condensed milk, creating a rich and elegant custard. The lemon shortbread cookie crust only takes it up another notch! To finish it off, what else besides a toasty, marshmallowy meringue? It’s a dream in every slice—and it’s also a little bit magic.
Why Is It Called Magic Lemon Pie?
Magic lemon pie sounds better than magic science pie, but that really is the answer—science! The filling, which is made with just lemons and condensed milk, magically becomes a custard as a result of the milk protein from the condensed milk reacting with the acid from the lemon juice. It really is cool to watch.
Recipe Tips From The Southern Living Test Kitchen
- While the crust of this pie can be made ahead, the meringue will break down over time, meaning the entire pie shouldn’t be assembled more than a day before serving.
- You can, however, prepare and bake the cookie crust up to three days in advance, and refrigerate until ready to use.
- Any lemon meringue pie should be served fresh, but if you do have leftovers, they can still be enjoyed later on. Refrigerate leftover slices, covered or in an airtight container, for up to two days. Any longer and the meringue will start to weep and break down.
- While you can serve meringue pies straight out of the oven, we prefer giving it some time to chill in the fridge to ensure you get a perfectly cool, refreshing slice.
- Cream of tartar helps stabilize your meringue for a topping that won’t break down.
- Add sugar slowly to the meringue, but with enough time to absorb into the egg white mixture for a glossy, smooth texture.
- Spread the meringue all the way to the edge of the pie crust so it won’t pull away from the crust while baking.
- Bake until the meringue is lightly browned—the meringue will be dry if overbaked and runny if underbaked. Both will cause weeping.
- Refrigerate before serving for clean slices.
Editor’s Note: This recipe was developed by Julia Levy; the headnote was written by Kimberly Holland.
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