Magic Lemon Meringue Pie
A buttery graham cracker crust forms the base of this timeless pie, while the fluffy meringue toppings is the picture-perfect finish you crave.
Prep time:
Cook time:
Serving size: 8
Calories per serving: 231
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 231
1 1/2 cups fine graham crackers crumbs
1/2 cup sugar
1/2 stick (1/4 cup) butter, melted
1-14 ounces can sweetened condensed milk
1/2 cup fresh lemon juice (about 2 large lemons)
1 teaspoon grated lemon zest
3 large eggs yolks, whites reserved for meringue
3 large egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
Directions:
Preheat oven to 325 degrees F.
For the crust: In a mixing bowl, stir together the graham cracker crumbs and sugar until combined. Then, stir in the melted butter. Press the mixture firmly into a 9-inch pie plate and set aside.
For the filling: In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks, reserving the whites for the meringue. Pour the mixture into the crust.
For the meringue: Beat the egg whites and cream of tartar in a medium bowl with an electric mixer until soft peaks form, then add the sugar and whip until peaks are stiff.
Spread the meringue over the pie and seal to the edge of the crust. Bake until the meringue browns slightly, 15 to 20 minutes. Chill for at least 2 hours before serving.
Source: foodnetwork.com
For the crust: In a mixing bowl, stir together the graham cracker crumbs and sugar until combined. Then, stir in the melted butter. Press the mixture firmly into a 9-inch pie plate and set aside.
For the filling: In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks, reserving the whites for the meringue. Pour the mixture into the crust.
For the meringue: Beat the egg whites and cream of tartar in a medium bowl with an electric mixer until soft peaks form, then add the sugar and whip until peaks are stiff.
Spread the meringue over the pie and seal to the edge of the crust. Bake until the meringue browns slightly, 15 to 20 minutes. Chill for at least 2 hours before serving.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
