Lemon Meringue Pie with Graham Crust
Lemon meringue pie is believed to have originated in the United States and has been a popular dessert since the early 19th century.
This is vegetarian recipe. Dish can be prepared in 170 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 1.5 cup Graham cracker crumbs
- 0.5 cup Unsalted butter, melted
- 0.25 cup Granulated sugar
- 0.25 teaspoon Salt
- 1 tablespoon Lemon zest
- 0.5 cup Fresh lemon juice
- 4 large Egg yolks
- 1 can Sweetened condensed milk
- 4 large Egg whites
- 0.25 teaspoon Cream of tartar
- 0.5 cup Granulated sugar
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
- Bake the crust for 10 minutes, then remove from the oven and let it cool.
- In a mixing bowl, whisk together lemon zest, lemon juice, egg yolks, and sweetened condensed milk until well combined. Pour the mixture into the cooled crust.
- In a separate bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
- Spread the meringue over the lemon filling, making sure to seal the edges.
- Bake for 10 minutes or until the meringue is golden brown.
- Remove from the oven and let it cool for 2 hours.
- Refrigerate for at least 2 hours before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.