Preheat oven to 350 degrees. In a saucepan over medium heat, combine cornstarch, water, sugar, and salt. Please let me know how it turns out if you try it! For meringue: Using an electric mixer, beat egg whites and cream of tartar on medium speed until frothy. Super bummed. You saved Grandma's Lemon Meringue Pie to your. whereas one can of ‘Eagle sweetened condensed milk’ sold in Canada contains only 10 oz. because you’re in South Africa, I’m wondering if the size of the cans are different there. Add the cream of tartar. Let the pie cool completely on a rack before serving, about 3 hours. My pie didn’t look as pretty as Jenn’s, but this is the first time I made a meringue, so all things considered, it was ok. If so, would I bake same amount of time? My second attempt on lemon meringue pie. Everyone who is having problems with water in your pie **you cannot cover a lemon meringue pie with plastic wrap to store it, condensation forms and will leave you with a puddle in your pie** to store very loosely cover it with tented aluminum foil leaving a little opening for moisture to escape. HUGE HIT! Stir in butter. Thank you for sharing a recipe I will be using from now on. I made this for company yesterday and it was delicious and pretty as a picture! It turned perfect, the filling was just right and the meringue did not pull away from the pie and there was no liquid underneath the meringue.Happy baking. Then, after you add the tempered eggs back into the hot mixture, boil one more minute and it will be a perfect thickness. Can the filling be doubled? I recommend stirring the curd very frequently to prevent burning. Hi Sarah, Yes I believe that is the closest thing in the UK. In a medium bowl, whisk together the egg yolks, sweetened condensed milk, lemon zest, and lemon juice. I live in south africa so we don’t have your brand of condensed milk but I did use sweetened condensed milk which is a good brand and thick too. I thought this was delicious and easy to make. Make meringue: Reduce oven to 350°. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. When they say it’s full proof it definitely is! Loosey Goosey is what the filling of this recipe is. and I make adjustments. Hope that helps! Hope you enjoy! This was a great pie after some tweaking as follows: for the filling I used 1 1/4 cups of extra fine sugar, 3 1/2 tbsps of cornstarch 2 oz of lemon juice 1 1/2 teaspoons of lemon extract and 1 tsp of vanilla extract (I don't like the way rinds feel when eaten).After I added the sugar mixture into the yolks,I turned down the temp on the stove and cooked the filling for 14 mins it turned out nice and thick.As for the meringue I turned the mixer on high and beat the whites for about 2 mins than I added 1/2 tsp of cream of tarter and 1/2 tsp of vanilla extract.Then I added the sugar (extra fine) and let the mixer do it's magic for about 14 mins. 298 calories; protein 4.4g 9% DV; carbohydrates 49.7g 16% DV; fat 10.3g 16% DV; cholesterol 110.1mg 37% DV; sodium 229.2mg 9% DV. It’ll be my first time making pie so I don’t have a pie pan ready. This is a good, but fairly standard lemon meringue pie with a rich, tart filling, and fluffy meringue. Have fun with it and give it some fun swoops and peaks with the back of a metal spoon. If you attempt to make another dairy-free lemon meringue pie, I hope you find a better alternative next time around. Test your recipes and make the appropriate adjustments! Try this recipe with a delicious, tangy lemon curd and loads of billowing meringue piled high. Please let me know by leaving a review below. Bake 22-26 minutes or until center does not jiggle when shaken and top begins to brown. Glad you liked it, Audrey! I totally agree Marcie! Ingredients. Line crust with parchment and fill with dried beans or pie weights. Please LMK how it turns out if you try it! But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Remove the bowl from the heat and transfer it to the stand mixer fit with the whisk attachment. I use same proportions exactly with key lime zest and juice for key lime pie..sometimes topped with whipped cream….or meringue. This easy recipe has enough shortcuts included that you'll be tempted to turn this into an anytime dessert. Hi Kris, thanks for your feedback and so sorry you had a problem with this! Put the egg whites and sugar in the bowl off the heat and whisk until frothy. Wish I could figure out what went wrong. Return to oven and bake until crust is golden and completely baked through, 20 to 25 minutes more. Hi Marlene, Although you should press the crust firmly into the bottom of the pie pan before baking it, my guess is maybe you’re pressing it too hard. https://www.hotrodsrecipes.com/super-easy-lemon-meringue-pie Then add the cream of tartar and beat for a few more minutes, until larger peaks form. I let my pie cool 1 hr on a cookie rack, 3-6 hrs uncovered in the refrig before slicing, after 6 hrs in refrig, cover the pie (I used foil rather than plastic wrap.) (Keep in mind that the higher sides on the springform may make it a bit more challenging to serve.) Add comma separated list of ingredients to exclude from recipe. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. I recommend stirring the curd very frequently to prevent burning. I live alone and am on my own this holiday, so I halved the recipe, put it into a 9×6 oval Pyrex and figured I would take my chances — it turned out perfectly!! We also used a simpler method to make the meringue and it turned out perfect. Super frustrated for the time I spent making the condensed milk. Finally I have found the perfect recipe for lemon meringue pie! Sure, Kris, Just don’t remove the sides of the springform pan before serving. Whisk to combine. I never knew about heating the whites up then beating them so they don’t weep. We want to know what YOU think. Here's a recipe that's quick and easy but still has that homemade flavor you crave. I made this tonight for my dad and it came out great. Thanks. Bake 30 minutes, then remove parchment and weights. I still have the cookbook (updated for the '90s!) Not to sweet or sour. after reading ALL the reviews, i followed Angela's suggestions from page 10. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Everything else was done as recipe directed and it turned out perfectly. Let the crust sit on a wire rack while you prepared the rest of the pie. Hey Jenn! This pie is fantastic! This website is written and produced for informational purposes only. Add the melted butter. I am most definitely not a baker but I made this today and it was amazing! This pie is delicious with whipped cream. Hi Elspeth, I think digestive biscuits would be a reasonable substitute for graham crackers. However, the filling didn’t set up at all and 4 egg whites were not enough to mound at all in my 9” deep pie dish, the meringue laid flat across the top. I would add more lemon juice next time and reduce the sugar in the meringue by half, at least, since the lemon pudding part is so sweet. The hardest part about this classic lemon meringue pie recipe is waiting for the custard filling to set. Any other changes I should make to the recipe? and page 288 still has evidence of lemon meringue pie on it. Bake for 10 to 12 minutes or until meringue is golden. Stir frequently and bring mixture to a boil. after i spooned it into the pie shell and topped with meringue i let it cool to room temperature for over an hour then put it in the fridge for about 4 hours before i served it. Preheat oven to 350 degrees F (175 degrees C). This was a hot mess! Did you use a total of 14 ounces/400 grams of sweetened condensed milk? Looking for more dessert ideas? The anchored meringue shrunk a tiny bit and pulled apart the already crumbly crust and the filling would have set up better if chilled after baking. Thyme Theme by Restored 316. . Info. Spread over baked pie. Do not freeze. I’m sorry but I was so disappointed with this recipe. Lemon meringue pie is best eaten the day it’s made, but leftovers will keep, loosely tented with aluminum foil and refrigerated, for 2 days. Spread meringue over baked lemon pie. Sign up via our free email subscription service to receive notifications when new information is available. Thank you so much for the tips! The pie nice and creamy. He has a dairy allergy, so yesterday I spent over 2 h making home-made coconut condensed milk. Put the bowl over the pot and whisk gently but constantly until the whites are very warm to the touch, or about 115°F (the temperature does not need to be exact; the mixture should feel hot, but not so hot that you can't leave your finger in there) and the sugar is completely dissolved, 2 to 4 minutes. I am paying attention to the comments coming in and it’s a bit of a head-scratcher for me because this has always been very predictable when I’ve made it. Any chance you used whole eggs in the filling instead of egg yolks? I agree about the Eagle Brand milk, mine stayed firm even after being out of the fridge for a while so the extra change spent was worth it.