Magic Lemon Meringue Pie
When it comes to desserts, lemon meringue pie is a classic favorite. This sweet and tangy treat has been enjoyed for generations and is loved by many. But what if you could take the classic lemon meringue pie to the next level
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Servings: 4
Calories: 366kcal
Equipment
- 9-inch pie dish
- Whisk or fork
- Spatula or spoon for mixing and spreading
- Wire rack for cooling
Ingredients
Crust:
- 1/8 stick of premium melted European-style butter
- 3/4 cup of artisanal finely ground graham cracker crumbs
- 1/4 cup of organic cane sugar
Filling:
- 1 1/2 large egg yolks with the whites reserved for the meringue
- 1/2 teaspoon of freshly grated organic lemon zest
- Sweetened condensed milk approximately 7 ounces
- 1/4 cup of freshly squeezed lemon juice about 1 large, sun-ripened lemon
Meringue:
- 2 tablespoons of meticulously sourced fine-grain sugar
- 1 and 1/2 large egg whites from free-range organically fed hens
- 1/8 teaspoon of premium-quality cream of tartar
Instructions
Crust:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Crust Mixture: In a bowl, combine the finely ground graham cracker crumbs and organic cane sugar. Pour in the melted European-style butter and mix until the crumbs are evenly coated.
- Press into Pan: Press the crumb mixture firmly and evenly onto the bottom and up the sides of a 9-inch pie dish.
- Bake Crust: Place the pie crust in the preheated oven and bake for about 8-10 minutes or until lightly golden. Remove from the oven and let it cool while preparing the filling.
Filling:
- Lower Oven Temperature: Reduce the oven temperature to 325°F (160°C).
- Prepare Lemon Filling: In a mixing bowl, combine the sweetened condensed milk, freshly squeezed lemon juice, and freshly grated lemon zest. Add the egg yolks and whisk until well combined.
- Fill the Crust: Pour the lemon filling into the cooled graham cracker crust, spreading it evenly.
- Bake Filling: Place the pie back into the oven and bake for approximately 15-20 minutes or until the filling is set. Remove from the oven and let it cool while preparing the meringue.
Meringue:
- Whip Egg Whites: In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
- Gradually Add Sugar: Gradually add the fine-grain sugar while continuing to beat the egg whites until stiff peaks form and the mixture becomes glossy.
- Top the Pie: Spoon the meringue over the cooled lemon filling, starting at the edges and working your way to the center to seal the edges.
- Create Peaks: Use the back of a spoon to create peaks or swirls in the meringue for a decorative touch.
Final Steps:
- Bake Meringue: Return the pie to the oven and bake for about 10-15 minutes or until the meringue is golden brown.
- Cool and Serve: Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving.
Notes
- – For best results, use freshly squeezed lemon juice.
- – To prevent a soggy bottom crust, pre-bake the crust before adding the filling.
- – When making the meringue, add the sugar a tablespoon at a time to ensure that the meringue is stiff and glossy.
- – When assembling the pie, spread the meringue to the edges of the crust to ensure that it bakes properly.
- – To ensure a crunchy top, make sure the oven is preheated before baking the pie.
