Monday, 23 May 2016

Lemon Meringue Pie-JJ's famous



The BEST ever lemon meringue pie in a graham cracker crust is topped with a billowy meringue. I could not believe I hadn't written a blog about my famous lemon meringue pie! I have been baking this pie for 45 years at least! My brother's would ask every Easter or any occasion when the sun came out and it seemed like Spring,  "please make your Lemon Meringue pie". 



The contrast between the tangy lemon curd and the sweet meringue is amazing...but, hold on...add in the graham cracker crust perfectly pre baked.....mmmmmm it is to DIE for!

Lemon Meringue Pie


1 1/2 C. sugar
3 T. cornstarch
1 1/2 c. hot water
pinch of salt


3 slightly beaten egg yolks (reserve egg whites for meringue)
2 T. unsalted butter
1/2 tsp. grated lemon peel
1/3 c. lemon juice


In a saucepan, mix 1 1/2 cups sugar, cornstarch, flour, and salt. Cook and stir over high heat till mixture comes to boiling. Reduce heat; cook and stir 2 minutes longer, until mixture is sort of translucent. Remove from heat.




Stir small amount hot mixture into egg yolks, then return to hot mixture. Bring to boiling and cook 2 minutes, stirring continually. Add butter, lemon juice and lemon peel mixing well. Pour into the graham cracker crust. 


Graham Cracker Crust

1 2/3 c. graham crackers (about 1 1/2 packages)
1/3 c. sugar
8 T. unsalted butter (One cube) melted



Mix together all ingredients and press into a pie pan.


Bake in 375 F degree oven for 8 minutes or until edges are browned. Cool.

Meringue

5 egg whites 
1/2 tsp. vanilla
1/4 tsp. cream of tartar
7 T sugar

Beat the egg whites with vanilla and cream of tartar till soft peaks form. Gradually add sugar, beating till stiff and glossy peaks form and all sugar is dissolved. 
 '
Spread meringue over the hot filling using a spatula. Spread to edges sealing the meringue to the graham 
cracker crust. Using a up and down tap motion, create peaks. 




Bake at 350 F degrees for 12-15 minutes, until meringue is golden. Cool before serving about 3 hours.

I didn't get the picture of the cut piece, as this pie was gone in seconds! Next time I bake this delicious pie, I'll try to capture that picture.


*Note to cut pie dip knife in water and cut wet.



Serve this gorgeous pie at your next family gathering...you'll have them begging for more! With Memorial Day Week end coming up, this is the perfect dessert!



3 comments:

  1. I baked this pie yesterday, it is actually very quick to make. We had some family over for dinner, the pie was the BIG hit of the evening. In fact, there was one piece left, and my husband, quickly wrapped it up and hid it in the back of the refrigerator. Very delicious, easy to make. The combination of the lemon curd, graham cracker crust and fluffy meringue is the perfect combination. Truly the best pie we have ever eaten. Helen Conroy LA

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  2. Delicious! Easy to make and heavenly! Dee

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