Ingredients with Measurements:
- 1 pre-made graham cracker crust
- 1 can sweetened condensed milk
- 3 egg yolks
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
Special equipment needed:
- Electric mixer
- Large mixing bowl
- Small mixing bowl
- Whisk
- Rubber spatula
Step-by-step instructions:
1. In a large mixing bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and lemon zest until well combined.
2. In a separate small mixing bowl, beat the egg whites and cream of tartar with an electric mixer on high speed until soft peaks form.
3. Gradually add in the granulated sugar while continuing to beat the egg whites until stiff peaks form.
4. Gently fold the egg white mixture into the lemon mixture until fully combined.
5. Pour the mixture into the pre-made graham cracker crust and smooth out the top with a rubber spatula.
6. Refrigerate the pie for at least 2 hours or until set.
7. Once set, use a kitchen torch to lightly brown the meringue on top of the pie.
8. Serve chilled.
Time:
Preparation time: 15 minutes
Chilling time: 2 hours
Cooking time: None
Temperature:
Refrigerate for at least 2 hours.
Serving size:
8 servings
Nutritional information:
Calories: 280
Fat: 10g
Saturated Fat: 5g
Cholesterol: 85mg
Sodium: 170mg
Carbohydrates: 42g
Fiber: 0g
Sugar: 34g
Protein: 6g
Substitutions for ingredients:
- Graham cracker crust can be substituted with a pre-made shortbread crust or a homemade crust.
- Fresh lemon juice can be substituted with bottled lemon juice, but fresh is recommended for best flavor.
- Granulated sugar can be substituted with powdered sugar.
Variations:
- Add a layer of sliced strawberries or blueberries on top of the lemon filling before adding the meringue.
- Use lime juice and zest instead of lemon for a lime meringue pie.
- Add a tablespoon of vanilla extract to the lemon filling for a vanilla lemon meringue pie.
Tips and tricks:
- Make sure to use room temperature eggs for best results when making the meringue.
- Use a kitchen torch to lightly brown the meringue on top of the pie for a professional look.
- If the meringue is not browning evenly, rotate the pie while using the kitchen torch.
Storage instructions:
Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
This pie is best served cold and does not need to be reheated.
Presentation ideas:
Serve the pie on a decorative pie plate or cake stand.
Garnishes:
Garnish with fresh lemon slices or a sprinkle of powdered sugar.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
This pie is a dessert and does not require any side dishes.
Troubleshooting advice:
- If the meringue is not setting, make sure the egg whites are beaten until stiff peaks form before folding into the lemon mixture.
- If the pie is not setting, refrigerate for an additional hour or until set.
Food safety advice:
Make sure to refrigerate the pie for at least 2 hours before serving to ensure it is fully set.
Food history:
Lemon meringue pie is a classic American dessert that dates back to the early 19th century.
Flavor profiles:
This pie has a sweet and tangy lemon filling with a light and fluffy meringue topping.
Serving suggestions:
Serve chilled with a dollop of whipped cream on top.
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