How To Make Lemon Meringue Pies (Page 2 ) | January 7, 2024
Annonce:
Instructions:
1. Preheat the Oven: Preheat your oven to 325°F (163°C).
Advertisement:
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:
Advertisement:
- 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:
- Allow the lemon meringue pies to cool completely before refrigerating.
- Serve chilled and enjoy these delightful Lemon Meringue Pies!
These mini pies are perfect for serving at gatherings or savoring as individual treats.
Advertisement:
