Friday, October 1, 2010

Lemon Meringue Pie

This is my offering for tonight’s pot luck party. It's one of our favorite desserts, so creamy and lemony!

For optimum flavor, I prepare a homemade crust, but if your crunched for time, buy a frozen 9-inch pie shell. I've tasted Wholly Wholesome Organic Pie Shells, and would highly recommend them.

Worth noting: There are only a few brands of sweetened condensed milk available. My preference is Eagle Brand® Sweetened Condensed Milk Eagle Brand can be found in grocery stores nationwide. Be sure to grate the lemon peel before you juice the lemon. To get the most juice from a lemon (this applies to all citrus fruits) place on the counter and roll it back and forth with the palm of your hand. Eggs are easier to separate when they’re cold. Egg whites beat up to a higher volume when left at room temperature for 15 minutes or more.

Tidbits for perfection: When preparing to cut the pie, coat the pie cutter and/or knife with butter, this way the meringue won’t stick to the pie cutter or knife.

Pie Filling

One 15-ounce can sweetened condensed milk

1 tablespoon grated lemon peel

½ cup fresh lemon juice (about 2½-3 lemons)

2 egg yolks

¼ teaspoon salt

1 baked piecrust

In a medium bowl, combine sweetened condensed milk, grated lemon peel, lemon juice, salt, egg yolks and salt, whisk until ingredients are fully incorporated. Pour into baked piecrust.


2 egg whites, room temperature

½ cup sugar

⅛ teaspoon cream of tartar

Preheat oven to 350°. In a large bowl, with an electric mixer, beat egg whites on medium high speed, gradually add sugar. Increase speed, add cream of tartar and beat until whites are glossy and stiff peaks have formed. Dollop meringue over pie filling. To create peaks, use the back of a small spatula or knife “lift” the meringue in many places as you want peaks. Bake pie for 10-15 minutes or until meringue is light brown. Yield: 6 servings.