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SALT & PREPPY

Charlotte Park

Pies/Tarts

Lemon Meringue Pie

Lemon Meringue Pie
2016-05-01 16:16:39
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Prep Time
2 hr 20 min
Cook Time
15 min
Total Time
2 hr 35 min
Prep Time
2 hr 20 min
Cook Time
15 min
Total Time
2 hr 35 min
Crust
  1. 21 graham crackers
  2. 1/2 cup sugar
  3. 1/2 stick butter, melted
Filling
  1. 1 14 oz can sweetened condensed milk
  2. 2 lemons, juice from 2 and zest from 1
  3. 3 egg yolks
Meringue
  1. 3 egg whites
  2. 1/4 teaspoon cream of tartar
  3. 1/4 cup sugar
Instructions
  1. Preheat the oven to 325 degrees. Begin by making the crust. Pulse the graham crackers in a food processor until finely ground. Add the sugar and melted butter and press mixture into a 9 inch pie plate.In a medium bowl, combine the condensed milk, lemon juice, zest, and egg yolks. Pour into crust. To make the meringue: in a medium bowl beat the egg whites and cream of tartar with an electric mixer until soft peaks form, 3 minutes. Add the sugar and beat until peaks are stiff, 10 minutes. Make sure none of the egg yolks get into the whites or else the whites will never stiffen. Spread the meringue on top of the pie and bake until slightly browned, 15 minutes. Transfer pie to fridge and chill for at least 2 hours before serving.
Adapted from Trisha Yearwood
Adapted from Trisha Yearwood
SALT & PREPPY https://www.saltandpreppy.com/

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