Servings: 7 Servings
Calories: 320kcal
Equipment
- bowl
- oven
Ingredients
For the Crust:
- 1/3 cup sugar
- 1 1/2 cups fine graham cracker crumbs
- ¼ cup unsalted butter melted
For the Filling:
- 1 tsp finely grated lemon zest
- 3 large egg yolks reserve the whites for the meringue
- One 14 oz can sweetened condensed milk
- 1/2 cup fresh lemon juice
For the Meringue:
- 6 tbsp sugar
- ¼ tsp cream of tartar
- 3 egg whites
Instructions
Step 1: Prepare the Crust
- – In a bowl, combine graham cracker crumbs, sugar, and melted butter.
- – Press the mixture into a pie dish to form an even crust.
- – Bake the crust in a preheated oven at 350°F for 10 minutes, then let it cool.
Step 2: Make the Filling
- – In a separate bowl, whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth.
- – Pour the filling into the cooled crust and spread it evenly.
Step 3: Whip up the Meringue
- – In a clean, dry bowl, beat egg whites and cream of tartar until soft peaks form.
- – Gradually add sugar while continuing to beat until stiff peaks form.
Step 4: Assemble and Bake
- – Spread the meringue over the lemon filling, making sure to seal the edges.
- – Bake the pie in the oven at 325°F for about 15-20 minutes, or until the meringue is golden brown.
Notes
– For a more pronounced lemon flavor, you can add extra lemon zest to the filling.
– Be sure to gradually add sugar while whipping the egg whites to achieve a stable meringue.
– To prevent the meringue from weeping, make sure the filling is hot when you add it to the crust.
– Allow the pie to cool completely before slicing to ensure clean cuts.
– This pie is best enjoyed fresh but can be stored in the refrigerator for up to 3 days. Cover it loosely with foil or plastic wrap to prevent the meringue from absorbing odors.
Nutrition
Calories: 320kcal
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