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Spread a thin layer of whipped cream over the top of the pie. Step 3 To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Advertisement Step 2 To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Increase speed to high and whip until stiff peaks form, 1-2 minutes. Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Topping: In a medium bowl (or stand mixer), whisk and whip the cream, sugar, and vanilla on medium-low speed until foamy, about 30 seconds.Cool completely on a wire rack, then place in the refrigerator until fully chilled, about 3-4 hours. It will firm up a little after it's taken from the oven and cooling. Bake the pie (still at 350°) until edges are beginning to set but the center still jiggles just a bit when shaken, 15 to 17 minutes.Keep the pie crust on the baking sheet and pour the filling into the crust (crust doesn't need to be cool).Whisk in the lemon juice (it will thicken a bit at this point) until fully combined. Filling: While the crust bakes, whisk the condensed milk, egg yolks, cream, lemon zest and salt into a medium bowl until fully combined.Place the pie plate on a baking sheet and bake until light golden brown, 17 minutes. Using the bottom of a dry measuring 1/2 cup, press the crumbs into an even layer on the bottom and sides of the plate, using your fingers to keep the crumbs in as you're pressing the crumbs. Pour the saltine mixture into the prepared pie plate.
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Add the melted butter and corn syrup and pulse about 15 more times, until the crumbs are broken down into oatmeal-sized pieces. Combine the saltines and salt in a food processor and pulse to coarse crumbs, about 15 pulses.It has great lemon flavor without being too tart.ĭid you make this recipe? Please kindly leave a comment with your star rating below. The texture is smooth and thick like a custard. The taste of the filling is rich and lemony. This whole lemon pie will absolutely brighten up your day. Can you make lemon pie ahead of time? Yes, you can make it a few hours to 2 days in advance.I find it tastier and more refreshing that way. Do you serve lemon pie, warm, room temperature or cold? I like to serve it at room temperature or cold.The pie is delicious as is, but you can serve it with a dusting of powdered sugar or if you want to get fancy, serve with some whipped cream and lemon wedges for a pretty presentation.As for the pie crust, you can use your favorite recipe or refrigerated store-bought kind like I did for convenience.If you can only find lemons that look like they’ve been on steroids, you can use Meyer lemons instead.Also, look for lemons that are clean and blemish-free on the outside.Add the milk and mix then stir in the melted butter, lemon rind and juice. Blend well, then add the eggs and combine well. Large lemons usually have a thicker pith (the white part under the peel) which can make your pie bitter. In a large bowl combine the sugar, flour and cornmeal. Pour the filling into your pie crust and bake at 350F for 35-40 minutes.Then you line your pie plate with your pie crust.You start by putting all of your filling ingredients into a blender and blend until smooth.There is no messy zesting or squeezing of the lemon, no pre-baking required, and no waste.The eggs act as a thickener and gives this pie a custard-like taste and texture.
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