Ingredients with Measurements:
- 2 9-inch pre-made graham cracker pie crusts
- 2 cans (14 ounces each) sweetened condensed milk
- 1 cup fresh lemon juice
- 2 tablespoons grated lemon zest
- 4 egg yolks
- 1/4 teaspoon salt
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Special Equipment Needed:
- 2 baking sheets
- 2 medium bowls
- Electric mixer
- Whisk
- 2 medium saucepans
- 2 rubber spatulas
- 2 pastry bags
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F.
2. Place the graham cracker pie crusts on two baking sheets.
3. In a medium bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, egg yolks, and salt until well combined.
4. Pour the mixture into the two pie crusts.
5. Bake for 15 minutes, or until the filling is set.
6. Remove from oven and let cool.
7. In a medium saucepan, whisk together the cornstarch and cold water.
8. Cook over medium heat, stirring constantly, until the mixture thickens.
9. Remove from heat and let cool.
10. In a medium bowl, beat the egg whites and cream of tartar until soft peaks form.
11. Gradually add the sugar, beating until stiff peaks form.
12. Gently fold in the cooled cornstarch mixture.
13. Spoon the meringue over the cooled pies.
14. Bake for 10 minutes, or until the meringue is lightly browned.
15. Remove from oven and let cool.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 350 degrees F
Serving Size: 8
Nutritional Information:
Calories: 350
Fat: 9 g
Carbohydrates: 57 g
Protein: 8 g
Substitutions for Ingredients
- For the graham cracker pie crusts, you can use pre-made shortbread or sugar cookie pie crusts.
- For the sweetened condensed milk, you can use evaporated milk.
- For the lemon juice, you can use lime juice.
Variations:
- For a richer flavor, you can add 1/4 cup of melted butter to the filling.
- For a different flavor, you can use orange juice and zest instead of lemon.
Tips and Tricks:
- Make sure to cool the filling and meringue completely before serving.
- To make the meringue extra fluffy, add 1/4 teaspoon of baking powder to the egg whites before beating.
Storage Instructions:
Store the pies in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the pies in the oven at 350 degrees F for 5 minutes.
Presentation Ideas:
- Serve the pies on a platter with fresh berries.
- Garnish with a sprinkle of powdered sugar.
Garnishes:
- Powdered sugar
- Fresh berries
Pairings:
- Ice cream
- Whipped cream
Suggested Side Dishes:
- Fruit salad
- Green salad
Troubleshooting Advice:
- If the meringue is not browning, increase the oven temperature to 375 degrees F.
- If the meringue is not stiff enough, add 1/4 teaspoon of cream of tartar.
Food Safety Advice:
- Make sure to cook the filling and meringue completely before serving.
- Refrigerate any leftovers promptly.
Food History:
Lemon meringue pies have been around since the 19th century. The first recipe for the pie was published in 1845.
Flavor Profiles:
This pie has a sweet and tart flavor, with a light and fluffy meringue topping.
Serving Suggestions:
- Serve with a scoop of vanilla ice cream.
- Top with fresh berries for a colorful presentation.
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