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94 ratings · 6.5 hours · Vegetarian · Serves 8 This Lemon Meringue Pie recipe with a perfect graham cracker crust topped with velvety smooth lemon custard and an airy meringue is a must-try.This Lemon Meringue Pie recipe with a perfect graham cracker crust topped with velvety smooth lemon custard and an airy meringue is a must-try.
3/4 cup Lemon juice, freshly squeezed 2 cups Graham cracker crumbs 2 14-ounce cans Condensed milk This is the Lemon Meringue Pie I've been making since I was a kid. It's less sweet than many other recipes and has a deliciously tangy lemon flavor. You will LOVE it! Two years and a few days ago today this little thing called The
Endless Meal came into being. Like watching a baby turn into a toddler and remarking, “where does the time go?” I feel like asking the same here. The past two years have flown by and have been an exciting journey along the way. Along with wishing this little blog a happy birthday, I would also like to say a great big thank you to all you awesome peeps who continue to read these posts, make the recipes and inspire me with your comments. Thank You! I know that lemon meringue pie isn't exactly a typical birthday dessert but it has always been one of my favourites. And since I spent the day at home with a bit of a cold, I thought this would help cheer me up. 🙂 The first time I made lemon meringue pie I was about 12
years old. (I was one of those odd kids that read recipes just for fun and wouldn't get out of the kitchen.) My mom had bought me the Better Homes and Gardens New Cookbook for Christmas and it wasn't long before I had read it cover to cover. My first
attempt I followed the recipe exactly but found it overly sweet and not nearly lemony enough, which is how I find most lemon meringue pies are. I made it a couple more times, perfected it, and then never made it again. Until today. I still have the cookbook (updated for the '90s!) and page 288 still has evidence of lemon meringue pie on it. Just like I did when I was a kid I doubled the lemon, halved the sugar, added extra egg whites to the meringue and used a graham cracker crust. The
result was a lemony, lightly sweetened pie with a lots of fluffy meringue. Happy Birthday The Endless Meal!! Recipe adapted from Better Homes and Gardens New Cookbook. Easy Lemon Meringue PieYield: 8 servings Prep Time: 45 mins Cook Time: 15 mins Total Time: 1 hr This is the Lemon Meringue Pie I've been making since I was a kid. It's less sweet than many other recipes and has a deliciously tangy lemon flavor. You will LOVE it! If you love this recipe as much as we do, let us know with a 5-star rating! Graham Cracker Crust
Lemon Filling
Meringue
Graham Cracker Crust
Lemon Filling
Meringue
Assemble
Serving: 1 slice (of 8), Calories: 334kcal, Carbohydrates: 54g, Protein: 5g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 92mg, Sodium: 273mg, Potassium: 87mg, Fiber: 1g, Sugar: 40g, Vitamin A: 358IU, Vitamin C: 7mg, Calcium: 25mg, Iron: 1mg If you love this recipe as much as we do, be sure to leave a review or share it on Instagram and tag @TheEndlessMeal. About the author Kristen StevensHi, I'm Kristen! I LOVE everything to do with food: making it, taking pictures of it, and (the best part) eating it. ♡♡♡ How do you keep lemon meringue pie from getting watery?For a lemon filling that's glossy and translucent, and firm enough to cut yet melts in your mouth, cornstarch is the thickener of choice.
Why does my lemon meringue pie run?Don't overbake your meringue! Overbaking causes the egg whites to shrink and squeeze out small droplets of moisture. Always make sure to check on your pie at the minimum baking time. Undissolved sugar in the egg whites can also cause weeping.
What is lemon meringue pie filling made of?A lemon pie filling is the base for a lemon meringue pie. You make it with egg yolks, sugar, lemon juice, and zest, and fortify it with cornstarch so the filling holds its shape when you cut the pie.
How do you keep meringue from pulling away from crust?Seal the meringue to the crust by pressing the meringue around the pie with the back of a clean, grease-free spoon so the edge of the meringue touches the edge of the crust. Continue pressing the meringue onto the pie to eliminate air pockets between the hot filling and the bottom of the meringue layer.
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