How To Make Lemon Meringue Pies (Page 2 ) | January 7, 2024

Annonce:

1. Preheat the Oven: Preheat your oven to 325°F (163°C).

2. Prepare the Crust:

In a bowl, combine graham cracker crumbs, sugar, and melted butter.
Press the mixture into the bottoms and up the sides of mini pie tins or a regular-sized pie dish.
Bake the crust in the preheated oven for 10 minutes or until set. Allow it to cool.

3. Make the Lemon Filling:

In a saucepan, whisk together sugar, cornstarch, and salt.
Gradually whisk in water until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
Boil for 1-2 minutes, then remove from heat.
In a separate bowl, whisk the beaten egg yolks.
Gradually whisk in about half of the hot sugar mixture to temper the eggs, then return the mixture to the saucepan.
Cook and stir for an additional 2 minutes.
Remove from heat and stir in lemon zest, lemon juice, and butter.
Pour the lemon filling into the prepared crust.

4. Make the Meringue:

In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form.
Gradually add sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form.
Beat in vanilla extract.

5. Assemble and Bake:

Spoon the meringue over the lemon filling, spreading it to the edges to seal the pies.
Create peaks in the meringue using the back of a spoon.
Bake in the preheated oven for 15-20 minutes or until the meringue is golden brown.

6. Cool and Serve: