Magic Lemon Meringue Pie
Crust Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
Filling Ingredients:
1 can (14 oz) sweetened condensed milk
1/2 cup fresh lemon juice (about 2 large lemons)
1 tsp grated lemon peel
3 large egg yolks
Meringue Ingredients:
3 large egg whites
1/4 tsp cream of tartar
1/4 cup sugar
1. Heat oven to 325F.
2. Crust: Mix graham cracker crumbs, sugar and butter in a medium bowl until
crumbs are moistened. Press mixture firmly over bottom and up sides of a 9-inch
pie plate; set aside.
3. Filling: Mix the condensed milk, lemon juice, lemon peel and egg yolks in a
large bowl. Pour the filling into prepared crust.
4. Meringue: Beat the egg whites and cream of tartar in a large bowl with an
electric mixer on low speed until soft peaks begin to form. Increase speed to
medium-high and gradually add sugar, 1 tablespoon at a time, beating just until
stiff peaks form when beaters are lifted. Do not overbeat.
5. Spoon meringue on pie to cover filling mounding it in center and spreading it
to touch crust around entire edge to prevent meringue from weeping". Using back
of spoon, swirl meringue decoratively. Bake 15 to 20 minutes or until the
meringue browns slightly. Chill for at least 2 hours before serving.
Recipe courtesy of Home Cooking with Trisha Yearwood
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