The Best and (Most) Traditional Lemon Meringue Pies
The perfect Lemon Meringue Pie with a fluffy meringue topping is a decdaent classic dessert recipe. These mini Lemon Meringue Pies are so good and impossible to resist.
1teaspoonLemon zestfreshly grated zest of about two lemons
1stickunsalted butter
1teaspoonYellow gel food coloroptional
for the meringue
5Egg Yolks
½teaspoonCream of tartar
⅔cupconfectioner's sugar
½teaspoonpure vanilla extract
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INSTRUCTIONS
Preheat the oven to 350F or 180C
Separate the egg yolks and egg whites. Keep the egg whites in the refrigerator meanwhile.
Combine Graham Crackers with melted butter, granulated sugar and kosher salt in a food processor until you get fine crumbs
Arrange them in mini tart dishes or a lined muffin tin. Place the oven rach in the lowest position and bake for about 10 min
Whisk the egg yolks and beat using a balloon whisk until combined through. Set aside. Heat a medium sized saucepan over medium heat. Add the water, lemon juice, lemon zest, sweetened condensed milk, cornstarch, salt and granulated sugar. Whisk and combine. The mixture will eventually thicken after about 5-6 min
Add the egg yolks slowly in a streaming motion while you keep whisking the mixture. Reduce the heat to medium. Whisk until the egg yolks combine with the mixture. Remove from the heat. Add the yellow food color and butter and whisk lightly until combined. Set aside. (do not let the mixture cool down for a long time)
Add the filling over the baked bases.
To make the Meringue, use a stand mixture with paddle attachment. Add the egg whites and cream of tartar. Beat this over medium speed for about a minute. Gradually increase the speed to high and beat for about 4-5 minutes until stiff peaks formNow, add the sugar and salt and beat for 2 more minutes until stiff peaks form
Add the meringue over the filling. You can take the meringue in a piping bag fitted with your favorite nozzle and frost the meringue over the filling like I did.
Make sure you add the meringue touching the base so that the meringue doesn't weep.
Transfer the Lemon Pies in a large sheet pan baking dish. Bake the lemon pies in the lowest rack of the oven for 20-25 min.
When the pies get baked, remove them from the oven. Transfer to a wire rack for them to cool down for about an hour. Then refrigerate for at least 3-4 hours before you serve.
Notes
you can replace biscuit base with homemade pie crust.Refrigerate: You can cover leftovers and store in an airtight container in the refrigerator for a dayDo not freeze or store for a long time as over time the fluffiness of the meringue will go away and it will fall apart.
Nutrition
Nutrition Facts
The Best and (Most) Traditional Lemon Meringue Pies
Amount Per Serving
Calories 6287Calories from Fat 3321
% Daily Value*
Fat 369g568%
Saturated Fat 208g1300%
Trans Fat 11g
Polyunsaturated Fat 20g
Monounsaturated Fat 107g
Cholesterol 2751mg917%
Sodium 3247mg141%
Potassium 2022mg58%
Carbohydrates 703g234%
Fiber 9g38%
Sugar 533g592%
Protein 68g136%
Vitamin A 11692IU234%
Vitamin C 79mg96%
Calcium 1189mg119%
Iron 16mg89%
* Percent Daily Values are based on a 2000 calorie diet.
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