Lemon Meringue Pie
Ingredients
- 1 graham cracker pie crust
- 4 eggs, separated into 4 whites and 4 yolks
- 14 ounces sweetened, condensed milk
- 1 tsp lemon zest
- 4 ounces lemon juice (from 3-4 lemons)
- 6 tbsp sugar
- 1/4 tsp cream of tartar
Instructions
- Combine egg yolks, milk, lemon zest and lemon juice in a bowl. Mix thoroughly with a whisk
- Pour this mixture into the pie crust
- Preheat the oven to 325 F
- Fill a 2-quart pot with enough water so that the bottom of a stainless steel Kitchen-Aid mixer bowl just touches the water. Bring the water to a simmer.
- In a stainless steel Kitchen-Aid mixer bowl, whisk the sugar and egg whites until combined
- Place the bowl with egg whites into the pot and continue to whisk until the mixture is hot, but not too hot to touch
- Place the bowl with the egg white mixture in the mixer stand
- Add the cream of tartar and whisk on medium-high until the meringue forms peaks that hold their shape, about 4 minutes
- Place the meringue on top of the lemon-milk mixture in the pie crust
- With a spoon or spatula spread the meringue out, making sure it goes all the way to the edge of the crust
- Use the side of the spoon or spatula to make decorative peaks in the meringue
- Bake for 20 minutes at 325 F
Nutrition
Calories: 325kcalCarbohydrates: 52gProtein: 7gFat: 9gSaturated Fat: 2gCholesterol: 88mgSodium: 181mgPotassium: 84mgSugar: 41gVitamin A: 245IUVitamin C: 5.8mgCalcium: 143mgIron: 0.9mg
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