Magic Lemon Meringue Pie
In the current issue of Food Network Magazine, there is a delectable recipe for Lemon Meringue Pie (courtesy of famed country singer turned country cook, Trisha Yearwood). Being that it is my husband's favorite kind of pie and it features a yummy graham cracker crust (my favorite), I knew I had to make it...and soon! This pie is a cinch to make and will have your mouth watering through the entire assembly process. Your immense patience will be rewarded as it is so yummy that it's hard to resist eating the whole thing in one sitting. I highly encourage you to make this - pronto!
P.S. Make sure you do as the recipe says and keep a close eye on your pie while it bakes. You'll be amazed at how fast the meringue browns!
Trisha Yearwood's Magic Lemon Meringue Pie
(Food Network Magazine, June 2013 issue, pg. 144)
For the crust
1 1/2 cups fine graham cracker crumbs
1/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, melted
For the filling
1 14-ounce can sweetened condensed milk
1/2 cup fresh lemon juice (from about 2 large lemons)
1 teaspoon grated lemon zest
3 large egg yolks (whites reserved for the meringue)
For the meringue
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/3 cup sugar
1. Preheat the oven to 350 degrees. Make the crust: In a mixing bowl, stir together the graham cracker crumbs, sugar and butter until fully combined. Press the mixture firmly into a 9-inch pie plate. Set aside.
2. Make the filling: In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks. Pour into the crust.
3. Make the meringue: Beat the egg whites and cream of tartar in a medium bowl with an electric hand mixer until soft peaks form. Gradually beat in the sugar until stiff peaks form.
4. Spread the meringue over the pie and seal the edge of the crust. Bake 15 to 20 minutes, or until the meringue browns slightly. (Be sure to watch the pie while it's baking. Meringue can burn quickly.) Let cool slightly on a rack, then chill in the refrigerator at least 2 hours before serving.
P.S. Make sure you do as the recipe says and keep a close eye on your pie while it bakes. You'll be amazed at how fast the meringue browns!
Trisha Yearwood's Magic Lemon Meringue Pie
(Food Network Magazine, June 2013 issue, pg. 144)
For the crust
1 1/2 cups fine graham cracker crumbs
1/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, melted
For the filling
1 14-ounce can sweetened condensed milk
1/2 cup fresh lemon juice (from about 2 large lemons)
1 teaspoon grated lemon zest
3 large egg yolks (whites reserved for the meringue)
For the meringue
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/3 cup sugar
1. Preheat the oven to 350 degrees. Make the crust: In a mixing bowl, stir together the graham cracker crumbs, sugar and butter until fully combined. Press the mixture firmly into a 9-inch pie plate. Set aside.
2. Make the filling: In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks. Pour into the crust.
3. Make the meringue: Beat the egg whites and cream of tartar in a medium bowl with an electric hand mixer until soft peaks form. Gradually beat in the sugar until stiff peaks form.
4. Spread the meringue over the pie and seal the edge of the crust. Bake 15 to 20 minutes, or until the meringue browns slightly. (Be sure to watch the pie while it's baking. Meringue can burn quickly.) Let cool slightly on a rack, then chill in the refrigerator at least 2 hours before serving.
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