https://www.epicurious.com/recipes/food/views/lemon-meringue-pie-10149 She makes some of the best desserts that’ll leave you wanting more. Optional: Add cream of tartar (about 1/8 teaspoon per egg white), lemon juice, or white vinegar (about 1/2 teaspoon per egg white) before beating. Pour the mixture into the baked pie shell. Combine the egg yolks with the sweetened condensed milk. A tiny bit of. It can be kind of tricky to make…if you don’t have clear direction. First, crack the eggs and separate the whites from the yolks, putting them in separate bowls. I prefer making the crust myself because I enjoy having it looser and less packed. Add the sugar and cream of tartar and then beat the whites on high speed until they form stiff peaks. As you heat your mixtures, make sure to whisk constantly so the eggs don’t start to cook. Pour half of the hot mixture into the egg yolks and quickly whisk to temper the egg yolks. So the ingredients this time are a ready-made crust, lemons, sweetened condensed milk, eggs, sugar, and cream of tartar. Gradually add the sugar and continue to whip until stiff peaks form. Make sure it covers the top of the pie filling, but leave the crust uncovered. This lemon cream pie is topped with meringue, which is so fluffy and light. Now it’s time to make the pie filling and meringue. Since I couldn’t find gluten-free graham crackers or crumbs, I bought a ready-made crust. Cook for about two minutes, until thickened. Keep a close eye on it, or the meringue might burn. For meringue, beat egg whites, vanilla and cream of tartar in a bowl at medium speed until soft peaks form. Gradually increase the speed, as the egg whites get thicker. But this dessert doesn’t come without a price. With the back of a spoon, gently tap the meringue to make tiny peaks. You can use a mixer if you prefer. Remove the pie from the oven and set it on the counter to cool for a few minutes. But you’ll need to wash the beaters and thoroughly dry them before using them for the meringue. For example, some folks prefer more sugar, while others like more lemon. This recipe is shared at Meal Plan Monday, Weekend Potluck, and Full Plate Thursday. Be cautious and avoid getting any of the yolk in the egg whites, or the meringue won’t whip to the desired consistency. Even a tiny speck of water can prevent the egg whites from forming peaks. For that reason, I decided to turn the heat down a bit and cook the pie for a few more minutes. To avoid the shrinking of the meringue, spread the topping so that it touches the edges of the crust. With a butter knife or icing knife, spread the meringue over the pie, to approximately 1/4” from the edge to keep it from sticking to the pan. Beat for approximately two minutes, until the egg whites form a stiff peak. If you don’t have a ready-made crust, just combine a cup of graham cracker crumbs with a couple of tablespoons of butter. This lemon meringue pie is delicious with a delicate balance of sweet and tart. Hi Lisa. The meringue adds so much texture to this pie recipe. It typically … You’ll also love these pecan pie cheesecake bars that my friend Julie has on her blog, Back to My Southern Roots. Next, combine the yolks with the sweetened condensed milk and stir until well mixed. Sign up for our newsletter and get our cookbook! Turn the heat down to medium-low and cook, stirring constantly, until the mixture comes to a boil. There are a lot of people who basically make this same easy lemon meringue pie recipe. Level it so you have a consistent thickness all the way across. ", Southern-Style Gluten-Free Banana Meringue Pudding, 10 One-Crust Pies to Enjoy All Year Round, 61 Delicious Pie Recipes for Every Season. Use the back of a spoon to add swirls, which will brown more and give your meringue extra crunch. We may earn money or products from the companies mentioned in this post. It’s the perfect balance to end your meal. For the Meringue: 4 egg whites 1/8 teaspoon cream of tartar 4 tablespoons white sugar For the Pie: 1 (9-inch) ready-to-bake pie crust 4 egg yolks 1 1/4 cups sugar 5 tablespoons cornstarch 2 tablespoons all-purpose flour 1/4 teaspoon salt 1 1/2 cups cold water 3 tablespoons butter … And to make this recipe even easier, here are some important tips to keep in mind: Bake the pie crust according to the package instructions and let the crust cool completely. The nutrition information is a product of online calculators. Pour hot filling into pastry shell. Add the butter and stir until completely melted. Until recently, I put the pie in a hot oven just long enough for the meringue to brown a little. Anyone who needs to avoid gluten will love this 3-ingredient chocolate cake. Pour the lemon juice into the mixture and stir well. If you use a mixer, make sure you clean the beaters and dry them. 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