Lemon Meringue Pie

 

Crust

12 to 16 graham crackers

1/3  cup (67g) sugar

1/4 cup (57g) butter, melted

1. pulse crackers in a food processor until finely crumbed. Add sugar and mix

2. drizzle butter in and process until well combined

3. use bottom of a measuring cup or glass to firmly press crumbs into a pie dish. Bake at °375F (190°C) for 10-12 minutes

Filling

4 large egg yolks (reserve egg whites)

1 14ounce (397g) can sweetened condensed milk

2 teaspoons lemon zest

1/2 cup fresh lemon juice

1. whisk together all ingredients and pour into the warm crust

Meringue

4 large egg whites, room temperature is very important

6 tablespoons (75g) sugar

1/4 teaspoon cream of tartar

1. bring about 1" (2,5cm) water to a simmer in a saucepan that will hold the bowl of a stand mixer without touching the water

2. put egg whites and sugar in stand mixer bowl, whisk and then place bowl over saucepan with simmering water. Whisk continuously until the egg white mixture reaches a temperature of 115°F (46°C)

3. remove bowl from heat, and attach to stand mixer. Add cream of tartar and beat on medium-high speed until glossy stiff peaks appear

4. mound meringue over lemon filling making sure that the meringue goes all the way out to the crust and "anchors" there to prevent it from shrinking

5. bake at 325°F (165°C) for around 20 minutes or until the meringue is nice and brown