HOW TO MAKE MAGIC LEMON PIE
This lemon meringue pie takes the cake as the best in the world. A meringue topping that is a mile high and billowy is layered on top of the sour and creamy lemon filling. This scrumptious pie has a crust that is buttery and crumbly, a filling that is smooth and tangy, and a meringue topping that is dense and chewy all at the same time.
This dessert may be easily made in the morning, baked in the oven, and stored in the fridge until dessert time at dinner. The longer it is allowed to cool, the stiffer it will get, which will make it much simpler to cut into pieces and enjoy because of how much simpler it will be to chew.
This pie, despite its appearance, is incredibly simple to prepare and takes only a little amount of attention to detail. It is the ideal dessert to serve at family gatherings or throughout the holiday season. Because of the contrast between the sourness of the lemon juice and the sweetness of the condensed milk in the filling, this is a classic favorite that is suitable for both tea time and a luxurious coffee break in the middle of the day.
Graham cracker crumbs; I used 2 cups.
1/2 Cup.Of unsalted butter – melted.
1/2 Cup.Of finely chopped walnuts.
4 whole eggs; separate the yolk and the white.
Condensed milk; you’ll need 2 large cans of 14-oz.
3/4 Cup.Of freshly squeezed lemon juice.
1/4 Tsp.Of cream of tartar.
1/2 Cup.Of white sugar.
Turn the oven temperature up to 375 degrees F. In a medium bowl, combine the graham cracker crumbs with melted butter, and walnuts. Mix all of the ingredients well until all of the crumbs are soaked and the mixture has the consistency of wet sand.
Put the graham cracker mixture into a pie dish with a diameter of 10 inches and press it into the bottom and up the edges.
Bake the crust for eight to twelve minutes, or until it has reached the desired consistency. Take the pie crust out of the oven and allow it to come down to room temperature on a wire rack. Maintain the heat in the oven.
In a medium bowl, whisk together the egg yolks, sweetened condensed milk, and lemon juice. After the pie shell has cooled, pour the filling into it and put it in the fridge.
Mix the egg whites and cream of tartar together in a clean, big mixing basin (or the bowl of a standing mixer, if you have one). Mix until the mixture forms a few gentle peaks.
Continue beating the soft peaks until stiff peaks form, while gradually adding the sugar to the mixture. Grab a bit of the mixture and squeeze it between your fingers to make sure the sugar is completely gone. It’s ready when it’s smooth.
Remove the pie from the fridge and spread the lemon filling with the meringue. Spread the meringue over the pie, being careful to bind it to the border of the crust so that it does not shrink inwards when baked.
Melt the meringue and then use a spoon to create divots and swirls in it.
Bake the pie for ten to fifteen minutes, or until the meringue has reached the desired color, whichever comes first.
If you aren’t seeing enough color, place it in the broiler for a few minutes; however, keep a close eye on it because it may burn very quickly. Before serving, refrigerate the pie for 4–6 hours.