Recipe:
Lemon Meringue Pie
For the graham cracker crumb crust
- 9 full graham crackers — need 1 1/2 cups, ground
- 3 tbsp cane sugar
- 1/3 cup butter, melted
- 1 tsp cinnamon
For the pie filling
- 2/3 cup lemon juice — about 3 lemons
- 1 heaping teaspoon lemon zest
- 1 can sweetened condensed milk — go organic if possible
- 3 egg yolks
For the meringue
- 3 egg whites
- 4 tbsp cane sugar
- 1/4 tsp cream of tartar
Preparation
1. Make a pouch out of parchment paper, folding it in half and then creasing both edges over a couple times to close the sides. Place the graham crackers into the pouch. With quick rocking motions, lean your weight into a rolling pin and rock back and forth, crushing the cookies into crumbs. Move across the surface, horizontal and perpendicular, then check for any stray cookies and repeat if necessary. I enjoy the rustic quality of a toothier crust, but if you prefer a finer crust, just go over it with the rolling pin for longer, or give the crackers a whiz in a food processor.
2. Mix dry ingredients. Pour in melted butter and mix to combine. Use a rubber spatula or the back of a spoon to spread and press the mixture evenly into the pie tin. Check for evenness and carefully spread thicker areas to thinner, pressing until compact. Press up the sides of the tin, ensuring the crust edge is even all around. Chill.
3. Preheat oven to 325ยบ F. Combine the lemon juice and zest and stir in condensed milk. Once incorporated, add the egg yolks and stir to combine. Pour into chilled crust.
4. Add cream of tartar to egg whites. Beat until just stiff enough to hold a peak. Gradually, add sugar and beat until glossy and thick. Pour onto filling, and with gentle sweeping motions, spread to the edges of the filling, until it reaches the crust. Play with the swirls using an offset spatula.
5. Bake in the oven for 15 minutes or less. Check after 10 minutes on the doneness of the meringue — you want brown-kissed peaks. Continue to bake and recheck if necessary. Cool and enjoy!
From DesignSponge
