Wednesday, April 11, 2012

Lemon Meringue Pie



This pie has been a tradition in my family for as long as I can remember. My mom doesn't even remember where she got the recipe. It's not your traditional lemon meringue pie - it has graham cracker crust and the lemon filling is more like pudding or custard. But it's still tangy & lemony & delicious!


It's a HUGE success everywhere I take it and comes out perfectly every time I make it. That's my favorite kind of recipe!


Its fancy enough for a holiday meal and easy enough for an any-day treat.


Enjoy!


Lemon Meringue Pie

Makes 1 9" pie


Graham cracker crust:

18 graham cracker squares (or 9 of the tall double-squares)

3 Tblsp white sugar

1/3 cup melted butter


Mix together with a fork in an ungreased pie plate. Press graham cracker mixture into bottom and up the sides of the pie plate. Bake at 350*F for 10 minutes. Remove from oven to cooling rack.


Lemon filling:

1 14oz can sweetened condensed milk

1/2 cup lemon juice

2 egg yolks


Blend all thoroughly and pour into baked graham cracker pie crust. Leave on cooling rack.


Meringue:

4 egg whites

1/2 tsp cream of tartar

1/2 cup white sugar


Beat egg whites & cream of tartar on HIGH until egg whites are completely shiny-white and beginning to get firm.


While still beating, slowly add white sugar, a bit at a time, to the egg whites. Continue until all the white sugar is incorporated and the egg whites are firm, shiny & totally white.


Using a spatula or spoon, gently place the whipped egg whites on top of the lemon filling in the graham cracker crust. Make sure to fully enclose the lemon filling by touching the meringue to the edges of the pie crust (not to the pie plate though). Smooth the meringue all over the pie.


Put the pie back into the 350*F oven and bake until the meringue is golden - about 15 mins.




To create the standing loops, place your spatula/spoon, flat-side down, gently against the meringue & lift up.

When the meringue is golden, remove pie from oven to a cooling rack. Cool completely before cutting.


Store pie, well-sealed, in the refrigerator for up to 2 days. You can cover it with plastic wrap or place it in a tupperware. A ziplock bag is possible is you're making an 8" pie.



NOTE:

For an 8" pie crust - use 15 graham cracker squares, 2 Tblsp white sugar, and 1/4 cup melted butter for the crust. The lemon filling & meringue recipes stay the same. An 8" pie will be much taller than a 9".


4 comments:

Carole said...

Hi there, this is a really nice post involving eggs. It would be great if you linked to it in my brand new Food on Friday series. This week it is about all things egg. Food on Friday It would make my day if you put a link into it via the Mr Linky widget.

Carole said...

You are such a star for putting up the link. Thank you very much. Hopefully soon we will have a nice collection of all things eggy!

Carole said...

Last week you very kindly linked an eggy post to my Food on Friday series. This week it is all about asparagus. Would love to see another contribution from you. Food on Friday

Emergency Contraceptive Pill said...

Thanks for shared family recipe!Try this will make recipe.

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