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My Sister's Lemon Meringue Pie

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Lemon Meringue Pie

Lemon Meringue Pie

Linda Larsen
My sister Lisa makes the best Lemon Meringue Pie ever. And you can too - the recipe is simple, as long as you follow the instructions carefully. Using pasteurized egg yolks in the uncooked filling is a good idea, but pasteurized egg whites sometimes just won't whip to stiff peaks. The whites are safer than the yolks, so you can use unpasteurized egg whites. Just don't serve to anyone who falls into a high risk health group.

By the way, you cannot sanitize the exterior of eggs and make them safe for those in high risk groups or anyone else. Salmonella is on the inside of the egg too, since chickens with Salmonella have it in their ovaries. According to the USDA, the egg yolk is most likely to be contaminated with Salmonella bacteria. And eggs don't have to be fresh from the chicken for the egg whites to fluff - the protein molecules in the albumin doesn't degrade after only a few weeks.

Prep Time: 25 minutes

Cook Time: 5 minutes

Total Time: 30 minutes

Yield: Serves 8

Ingredients:

  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1/2 cup finely chopped walnuts
  • 4 pasteurized egg yolks
  • 2 (14-ounce) cans sweetened condensed milk (NOT evaporated)
  • 3/4 cup freshly squeezed lemon juice
  • 1/4 teaspoon cream of tartar
  • 4 egg whites
  • 1/2 cup sugar

Preparation:

Preheat oven to 375 degrees F. In medium bowl, combine crumbs, butter, and walnuts and mix well. Press into bottom and up sides of a 10" deep dish pie plate. Bake crust for 8-12 minutes or until set. Remove from oven and cool completely. Keep oven on.

In another medium bowl, combine egg yolks with sweetened condensed milk and lemon juice; mix well. Pour into cooled pie crust and place in refrigerator.

In clean large bowl, combine egg whites with cream of tartar. Beat until soft peaks form. Gradually add sugar, beating until stiff peaks form. Make sure the sugar is dissolved; feel a bit between your fingers. If it's smooth and not gritty, the meringue is done.

Spoon meringue on top of lemon filling. Spread over pie, making sure to seal the meringue to the edge of the crust. Use a spoon to make dips and swirls in the meringue.

Bake the pie for 10-15 minutes or until meringue is golden brown. Place in refrigerator; chill for 4-6 hours before serving. Store leftovers in the fridge.

User Reviews

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 5 out of 5
good pie, Guest meat_ball

This is the best recipe for lemon meringue pie. My mom made it this way except for 2 things. She always used crushed Nilla (R) wafers on the bottom and whole ones on the side (which make it pretty in a glass pan). She never used tartar cause our eggs were still warm fom the chicken. Storebought eggs are old so the meringue won't fluff.

4 out of 5 people found this helpful.

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