Lemon meringue pie is one of my very favorite summer desserts. This recipe is super simple and lots of fun to make! Here's what you'll need:
3/4 cup- crushed graham cracker
5 tablespoons- melted butter
1/3 cup- sugar
1 tablespoon-lemon zest
1/2 cup- juice from a lemon
2- egg yolks
1- 300ml can of sweetened condensed milk
2- egg whites
1/4 teaspoon- cream of tartar
1/4 cup- sugar
What to do:
Start by pre-heating the oven to 375F. In a medium size bowl, mix together your graham cracker, melted butter, and sugar. Once it's thoroughly combined, press into a 9 inch pie pan. Put it in the oven for 10 minutes and then set a side to cool.
Start on the filling by mixing the sweetened condensed milk, egg yolks, lemon zest, and lemon juice. Pour this mixture into your cooled pie pan.
Next, start on your meringue by using a very clean bowl to whip together the egg whites and cream of tartar. Once it's nice and frothy begin adding the sugar 1 tablespoon at a time. Beat the mixture until stiff peaks form. Spread the meringue on top of the filling and use the back of your spoon to swirl peaks.
Put the pie into the oven for 15 minutes, or until the peaks on top turn golden brown (Jake and I use this time to lick the remnants out of the meringue bowl).
It's ready to eat once it comes out, but it's always better after it's sat in the refrigerator over night.
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