Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 4 large egg yolks
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tablespoon 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, mix the graham cracker crumbs, 1/3 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 flat-bottomed glass to press the mixture firmly into the dish.
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 smooth.
6. Pour the mixture into the cooled crust and smooth the top with a spatula.
7. In a large bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
8. Gradually add the 1/2 cup sugar, beating until stiff peaks form.
9. Spread the meringue over the lemon filling, making sure to seal the edges.
10. Use a pastry brush to create peaks on the meringue.
11. Bake the pie for 15-20 minutes, or until the meringue is golden brown.
12. Remove the pie from the oven and let cool to room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
8 servings
Nutritional information:
Calories: 362
Fat: 16g
Saturated Fat: 9g
Cholesterol: 123mg
Sodium: 188mg
Carbohydrates: 49g
Fiber: 1g
Sugar: 41g
Protein: 7g
Substitutions for ingredients:
- You can use regular pie crust instead of graham cracker crust.
- You can use bottled lemon juice instead of fresh lemon juice.
- You can use lemon extract instead of lemon zest.
Variations:
- You can make lime meringue pie by substituting lime juice and zest for the lemon.
- You can make orange meringue pie by substituting orange juice and zest for the lemon.
Tips and tricks:
- Make sure to press the graham cracker crust firmly into the pie dish to prevent it from crumbling.
- Use room temperature eggs for the meringue to ensure that it whips up properly.
- Be sure to seal the edges of the meringue to prevent it from shrinking or weeping.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat individual slices in the microwave for 10-15 seconds.
Presentation ideas:
- Serve the pie on a decorative plate or cake stand.
- Garnish with fresh lemon slices or whipped cream.
Garnishes:
- Fresh lemon slices
- Whipped cream
Pairings:
- Hot tea or coffee
Suggested side dishes:
- Fresh fruit salad
- Green salad
Troubleshooting advice:
- If the meringue weeps or shrinks, it may be undercooked. Make sure to bake it until it is golden brown.
Food safety advice:
- Make sure to use pasteurized eggs to prevent the risk of salmonella.
Food history:
- Lemon meringue pie is a classic American dessert that dates back to the 19th century.
Flavor profiles:
- Sweet, tangy, and creamy.
Serving suggestions:
- Serve the pie chilled or at room temperature.
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