Lemon Pie

Lemon and Lime Cream Pies

/ Desserts / By

Lemon Cream Pie

Sweet, tangy, and downright dreamy — this Lemon Eagle Brand Milk Pie is a classic Southern dessert with a bright, zesty twist. A silky lemon filling gets poured over a buttery Vanilla Wafer crust, then crowned with a light, fluffy meringue that bakes up perfectly golden every time.

You’ll learn how to whip up a foolproof meringue that takes any pie from “pretty good” to “oh honey, get me another slice.” Simple steps, big flavor, and that irresistible sweet‑tart finish that keeps folks coming back for more. Quick to make, easy to love, and perfect for any occasion.

For the Lemon Filling

  • ½–¾ bag Vanilla Wafers (use more if you like a thicker layer)
  • 2 tablespoons melted butter
  • 14 oz sweetened condensed milk
  • 3–5 fresh lemons, juiced (adjust to your preferred tartness)

For the Meringue

  • 4 egg whites
  • 1 cup sugar
  • ½ teaspoon vanilla extract

Make the Crust & Filling

  1. Crush the Vanilla Wafers Finely crumble ½ bag of Vanilla Wafers (a food processor works great).
  2. Add Butter Stir in 2 tablespoons melted butter until the crumbs are evenly coated.
  3. Press Into the Pie Pan Firmly press the mixture into the bottom of your pie pan to form the base.
  4. Add the Wafer Border Line the outer edge of the pie pan with whole Vanilla Wafers to create a crust border.
  5. Mix the Filling In a mixing bowl, add 1 can of sweetened condensed milk. Slowly mix in fresh lemon juice until the filling is smooth and well combined.
  6. Pour the Filling Pour the lemon mixture into the prepared Vanilla Wafer crust.

Make the Meringue

  1. Start the Egg Whites Add 4 egg whites to a clean mixing bowl. Begin mixing on low speed.
  2. Increase Speed Gradually Slowly raise the mixer speed as the egg whites begin to foam.
  3. Add Sugar & Vanilla Gradually add 1 cup sugar and ½ teaspoon vanilla, continuing to beat.
  4. Whip to Stiff Peaks Beat until the meringue is glossy and holds stiff peaks.
  5. Top the Pie Spread the meringue evenly over the lemon filling, sealing the edges.
  6. Brown the Meringue Place under the broiler briefly to achieve a light golden top (watch closely!).

Lime Cream Pie

Bright, creamy, and bursting with citrus flavor, this Lime Eagle Brand Milk Pie is the perfect twist on the classic Southern lemon version. It’s sweet, tangy, and silky smooth — with that unmistakable zing only fresh lime can bring. Made with rich sweetened condensed milk and plenty of fresh‑squeezed lime juice, this pie delivers the perfect balance of sweet and tart in every bite.

The filling gets poured into a buttery Vanilla Wafer crust, then topped with a light, fluffy meringue that bakes to a gorgeous golden finish. It’s simple to make, uses everyday ingredients, and tastes like a slice of sunshine. Whether you’re craving a refreshing summer dessert, a no‑fuss holiday pie, or a crowd‑pleasing treat for any gathering, this Lime Eagle Brand Milk Pie checks every box.

If you love key lime pie, Southern cream pies, or anything with a bright citrus pop, this easy lime pie recipe will become a new favorite. Sweet, zesty, and melt‑in‑your‑mouth delicious — it’s everything a Southern dessert should be.

For the Lime Filling

  • ½–¾ bag Vanilla Wafers (use more if you want a thicker crust layer)
  • 2 tablespoons melted butter
  • ½ cup fresh lime juice, more or less to taste
  • 14 oz sweetened condensed milk

For the Meringue

  • 4 egg whites
  • 1 cup sugar
  • ½ teaspoon vanilla extract

Make the Crust & Filling

  1. Crush the Vanilla Wafers Finely crumble ½ bag of Vanilla Wafers (a food processor works great).
  2. Add the Butter Stir in 2 tablespoons melted butter until the crumbs are evenly coated.
  3. Press Into the Pie Pan Firmly press the crumb mixture into the bottom of your pie pan to form the crust base.
  4. Add the Wafer Border Line the outer edge of the pie pan with whole Vanilla Wafers to create a decorative crust border.
  5. Mix the Filling In a mixing bowl, add 1 can of sweetened condensed milk. Slowly mix in fresh lime juice until the filling is smooth, creamy, and well combined.
  6. Fill the Crust Pour the lime mixture into the prepared Vanilla Wafer crust.

Make the Meringue

  1. Start the Egg Whites Add 4 egg whites to a clean mixing bowl and begin mixing on low speed.
  2. Increase Speed Gradually As the egg whites begin to foam, slowly increase the mixer speed.
  3. Add Sugar & Vanilla Gradually add 1 cup sugar and ½ teaspoon vanilla, continuing to beat.
  4. Whip to Stiff Peaks Beat until the meringue is glossy and holds stiff peaks.
  5. Top the Pie Spread the meringue evenly over the lime filling, making sure to seal the edges.
  6. Brown the Meringue Place under the broiler briefly until the top turns a light golden brown (watch closely!).

These pies will have guests lined up for more
Mary
@Southernspoon