Ingredients with Measurements:
- 1 1/2 cups almond flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 4 large egg yolks
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon finely grated lemon zest
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Special equipment needed:
- 9-inch pie dish
- electric mixer
- pastry brush
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a medium bowl, combine almond flour, 1/4 cup granulated sugar, and melted butter. Mix until well combined.
3. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Use a pastry brush to brush the mixture up the sides of the dish.
4. Bake the crust for 10-12 minutes, or until lightly golden brown. Remove from the oven and let cool.
5. In a large bowl, whisk together the egg yolks, sweetened condensed milk, lemon juice, and lemon zest until well combined.
6. Pour the mixture into the cooled crust and spread it evenly.
7. In a separate bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
8. Gradually add in 1/2 cup granulated sugar, beating until stiff peaks form.
9. Spread the meringue over the lemon filling, making sure to seal the edges.
10. Bake the pie for 15-20 minutes, or until the meringue is golden brown.
11. Remove from the oven and let cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 8.
Nutritional information:
Calories: 375
Fat: 20g
Saturated Fat: 7g
Cholesterol: 107mg
Sodium: 107mg
Carbohydrates: 43g
Fiber: 2g
Sugar: 38g
Protein: 8g
Substitutions for ingredients:
- If you don't have almond flour, you can use regular all-purpose flour.
- If you don't have fresh lemons, you can use bottled lemon juice.
- If you don't have cream of tartar, you can use white vinegar.
Variations:
- You can add a layer of whipped cream on top of the lemon filling before adding the meringue.
- You can add a teaspoon of vanilla extract to the meringue for added flavor.
- You can use lime juice and zest instead of lemon for a lime meringue pie.
Tips and tricks:
- Make sure to brush the almond crust up the sides of the pie dish to prevent the filling from leaking out.
- When making the meringue, make sure the bowl and beaters are completely clean and free of any grease or residue.
- Let the pie cool completely before slicing to prevent the filling from being too runny.
Storage instructions:
Store the lemon meringue pie in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pie, place it in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the lemon meringue pie on a decorative pie plate or cake stand.
Garnishes:
Garnish the pie with fresh lemon slices or a sprinkle of powdered sugar.
Pairings:
Serve the lemon meringue pie with a cup of hot tea or coffee.
Suggested side dishes:
Serve the lemon meringue pie with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the meringue is weeping or separating from the filling, it may be because the filling was not hot enough when the meringue was added. Make sure the filling is hot before adding the meringue.
- If the meringue is not browning evenly, try rotating the pie in the oven halfway through baking.
Food safety advice:
Make sure to refrigerate the pie if it will not be consumed immediately.
Food history:
Lemon meringue pie is a classic dessert that originated in the United States in the late 19th century.
Flavor profiles:
This lemon meringue pie has a sweet and tangy lemon filling with a light and fluffy meringue topping. The almond crust adds a nutty flavor and crunchy texture.
Serving suggestions:
Serve the lemon meringue pie as a dessert after a meal or as a sweet treat for a special occasion.
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