Ingredients with Measurements:
- 1 1/2 cups gingersnap cookie crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 4 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon 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, mix together the gingersnap cookie crumbs, 1/4 cup sugar, and melted butter 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 crust with a thin layer of egg white to help prevent it from getting soggy.
4. Bake the crust for 10 minutes, then 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 gingersnap crust.
7. In a separate bowl, use an electric mixer to beat the egg whites and cream of tartar on high speed until soft peaks form.
8. Gradually add in the 1/2 cup of sugar, continuing to beat on high speed until stiff peaks form.
9. Spoon the meringue onto the lemon filling, making sure to spread it all the way to the edges of the crust.
10. Use a spoon to create peaks in the meringue.
11. Bake the pie for 15-20 minutes, or until the meringue is lightly browned.
12. Remove from the oven and let cool to room temperature.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 1 slice
Nutritional information:
- Calories: 342
- Fat: 15g
- Carbohydrates: 46g
- Protein: 7g
Substitutions for ingredients:
- Graham cracker crumbs can be used instead of gingersnap cookie crumbs.
- Key lime juice can be used instead of lemon juice.
Variations:
- Add a layer of sliced strawberries or blueberries on top of the lemon filling before adding the meringue.
- Use a torch to toast the meringue for a more dramatic presentation.
Tips and tricks:
- Make sure to brush the crust with egg white before baking to prevent it from getting soggy.
- Let the pie cool to room temperature before slicing to prevent the filling from running.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- Serve the pie cold.
Presentation ideas:
- Serve the pie on a decorative plate with a dollop of whipped cream and a sprig of fresh mint.
Garnishes:
- Whipped cream
- Fresh mint leaves
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the meringue starts to weep or separate, it may be due to overbeating or undercooking. Try beating the egg whites less or cooking the pie for a few more minutes.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
- Lemon meringue pie is a classic American dessert that dates back to the late 19th century.
Flavor profiles:
- Sweet, tangy, and slightly spicy from the gingersnap crust.
Serving suggestions:
- Serve the pie as a dessert after a family dinner or at a dinner party.
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