Ingrédients pour Mom's Lemon Meringue Pie
- 3 large eggs
- 1/2 cup fresh lemon juice
- 1 (14-ounce) can sweetened condensed milk
- Lemon Rind
- Lemon Extract
- 6 tablespoons granulated sugar
- 1/4 teaspoon cream of tartar
- 1 (9-inch) graham cracker crust
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Comment préparer Mom's Lemon Meringue Pie
- Preheat oven to 350°F (175°C).
- **Make the Filling:**
- Separate 3 large eggs; discard one yolk (save for another use!). Set aside the 3 egg whites.
- In a medium bowl, whisk together the two egg yolks, 1/2 cup fresh lemon juice, 1 (14-ounce) can sweetened condensed milk, and 1 tablespoon grated lemon zest until well combined.
- Place a 9-inch graham cracker crust in the preheated oven for 5 minutes to lightly bake.
- Remove crust from oven and pour the lemon filling into the crust.
- **Make the Meringue:**
- In a clean, grease-free mixing bowl, beat the 3 egg whites with 1/4 teaspoon cream of tartar until soft peaks form.
- Gradually add 6 tablespoons granulated sugar, beating at high speed until stiff, glossy peaks form.
- Spread the meringue evenly over the lemon filling, sealing the edges to the crust to prevent shrinkage.
- Bake for 15-20 minutes, or until the meringue is lightly browned and firm to the touch.
- Let the pie cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, to allow the flavors to develop.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
174g
Fat
24g
Carbs
17g
