Sunday, June 17, 2012

Lemon Meringue Pie

-1 1/2 cups graham cracker crumbs, finely ground
-1/3 cup sugar
-1/4 tsp salt
-6 Tbsp (3/4 stick) unsalted butter, melted

-2 Tbsp lemon zest (~ zest of 1 lemon)
-1/2 cup lemon juice (~1.5 lemons)
-2 whole egg yolks
-1 can (14oz) sweetened condensed milk

Meringue topping:
-3 egg whites
-1/4 tsp cream of tartar
-1/4 cup sugar

For the crust:
Preheat oven to 350 degrees F.
In a bowl, mix together the graham cracker crumbs, sugar, and salt. Add the melted butter and mix well together until mixture resembles course sand. 
Transfer mixture to a 9-inch pie dish and, using your fingers, press into the sides and bottom of dish. Bake crust in preheated oven for 5-7 minutes. Let crust cool slightly before adding the filling.

For the filling:
Mix lemon zest, lemon juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into cooled crust and bake for 15 minutes. Remove from oven, let cool slightly before adding the topping.

For the topping:
Beat egg whites with cream of tartar until soft peaks form. Gradually beat in the sugar until stiff peaks form. Spread over filling; seal all edges of crust. Bake for 10 minutes or until meringue is golden brown. Remove from oven, allow to cool, then refrigerate for at least 1 hour; more if possible.

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