Recipes

[Equuleus]

I've made lemon meringue pie before using a regular crust.  I want to use a premade graham cracker crust.  Has anyone ever tried this?

[Annabellethecat66]

@Equuleus  Now you've done it!  That's my favorite desert!  I think I made one years ago...but not for a very, very long time.  

I wish you lived near me....I'd be happy to come over and sample it and tell you how wonderful it is!

[Sooner]

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@Equuleus wrote:

I've made lemon meringue pie before using a regular crust.  I want to use a premade graham cracker crust.  Has anyone ever tried this?

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My mom always put those lemon pies you make with Eaglebrand sweetened condensed milk in the graham cracker crust ones.  

[grandma2pkmh]

@Equuleus  I have always made mine with a graham crust. Both homemade and store bought. So go for it.

[nana59]

might be too sweet....jmo....

[Equuleus]

I always make the cream cheese/sweetened condensed milk pie and use a cracker crust.  But I want to put a real lemon meringue in it.  I'm gonna go for it!  Thanks.

[OKPrincess]

This sounds so good. 

[fthunt]

That's my only favorite ......LOVE LOVE Lemon Meringue.  Not a sweet fan - cakes or cookies = I'll pass.  Don't care what the crust is - just don't forget the filling ................................

[DearPrudence]

I prefer lemon meringue pie with a regular crust. However, I admit that I am not a fan of graham cracker crusts in general.

[deepwaterdotter]

Lemon Filling:

1 cup sugar

1/4 cup cornstarch

1 1/2 cups cold water

6 egg yolks

1 tbsp lemon zest

1/2 cup lemon juice

2 tbsp butter

Bring sugar, cornstarch, and water to simmer in saucepan over medium heat.  Whisk occasionally when starting to cook, then often as mixture thickens.  Whisk in egg yolks, two at a time.  Whisk in zest, then lemon juice, and lastly butter.  Bring to strong simmer, whisking constantly.  Remove from heat and place plastic wrap on surface of filling to prevent skin from forming.

Italian Meringue:

1/2 cup water

1 cup sugar

4 egg whites

1/2 tsp cream of tartar

1/2 tsp vanilla

Bring water and sugar to rolling boil in small saucepan over medium-high heat for 4 minutes until slightly thickened and syrupy.  Remove from heat.

Beat egg whites in big bowl with electric mixer at medium-low speed until frothy.  Beat in a pinch of salt and cream of tartar, gradually increase speed to medium-high to hold soft peaks.  Slowly pour in and beat hot syrup at medium-high speed.  Beat in vanilla until cooled, very thick, and shiny.

To Assemble:

Remove plastic from filling and heat over low heat until hot.  Pour into crust.  Mound meringue over filling to touch edges of crust.  Create peaks with spatula.  Bake at 400 degrees for about 6 minutes to brown peaks.  Cool on wire rack to room temperature.