Lemon Meringue Pie With Graham Crust Recipes
MAGIC LEMON MERINGUE PIE
Steps:
- Preheat oven to 325 degrees F.
- For the crust: In a mixing bowl, stir together the graham cracker crumbs and sugar until combined. Then, stir in the melted butter. Press the mixture firmly into a 9-inch pie plate and set aside.
- For the filling: In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks, reserving the whites for the meringue. Pour the mixture into the crust.
- For the meringue: Beat the egg whites and cream of tartar in a medium bowl with an electric mixer until soft peaks form, then add the sugar and whip until peaks are stiff.
- Spread the meringue over the pie and seal to the edge of the crust. Bake until the meringue browns slightly, 15 to 20 minutes. Chill for at least 2 hours before serving.
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THE BEST LEMON MERINGUE PIE WITH GRAHAM CRACKER CRUST …
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4.8/5 (4)Estimated Reading Time 7 minsServings 8Total Time 1 hr 30 mins
- The first thing on our list is pre-heating our oven to 375ºF. Afterward, grease a 10-inch deep-dish plate or similar equipment that you have readily available. This will make the pie easy to serve.
- To make the crust, mix the graham cracker crumbs and chopped walnuts in a bowl. Afterward, pour in the melted butter. Make sure it is not scolding hot! It should be melted but at room temperature.
- Once everything is incorporated, press the mixture into your plate. Make sure to cover the bottom and sides!
- You can place your crust in the oven for 8 to 12 minutes. When it is done, do not turn the oven off! We still need it. Also, make sure to set the crust aside to cool until it reaches room temperature.
LEMON MERINGUE PIE WITH GRAHAM CRUST RECIPE | BON …
From bonappetit.com
4.6/5 (11)Estimated Reading Time 2 minsServings 8-10
- Preheat oven to 375°F. Butter bottom and sides of 9-inch-diameter glass pie plate. Stir first 4 ingredients in medium bowl to blend. Gradually add butter, stirring until moist clumps form. Press dough evenly onto bottom and up sides of prepared pie plate. Bake crust until golden brown and firm to touch, about 20 minutes. Maintain oven temperature.
- Meanwhile, whisk sugar and cornstarch in heavy medium saucepan until no lumps remain. Gradually whisk in lemon juice. Add eggs 1 at a time, whisking to blend well after each addition. Stir in finely grated lemon peel. Whisk mixture constantly over medium heat until filling thickens and boils. Remove from heat; whisk to smooth if necessary. Transfer filling to prepared crust. Smooth top.
- Using electric mixer, beat egg whites, cream of tartar, and coarse salt in large bowl until frothy. With mixer running, gradually beat in sugar. Continue beating until stiff and glossy.
- Spread meringue over warm filling, sealing meringue to crust at edges. Using spatula, form peaks and swirls in meringue.
THE BEST LEMON MERINGUE PIE RECIPE | EASY & FOOL PROOF
From atablefullofjoy.com
Ratings 47Calories 301 per servingCategory Dessert
- In a stand mixer (or with a hand-held mixer) with the whisk attachment whisk the egg whites and the cream of tartar until soft peaks form*- takes about 2 minutes. (5 egg whites, 1/2 tsp cream of tartar)
- Pour warm lemon filling into the prebaked graham cracker crust. If the filling isn’t warm make sure to reheat it on the stove before adding it to the crust.
LEMON MERINGUE PIE WITH GRAHAM CRACKER CRUST RECIPE
From thespruceeats.com
4/5 (93)Total Time 6 hrs 30 minsCategory Dessert, PieCalories 360 per serving
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