Luscious Lemon Meringue Delight
Experience a refreshing twist on the traditional lemon meringue pie with this Luscious Lemon Meringue Delight. This recipe, inspired by Keebler, features a creamy, thick filling that harmoniously balances sweetened condensed milk with the tangy brightness of fresh lemon juice. The addition of fresh lemon peel enhances the citrus flavor, making each bite an exhilarating treat. The meringue is light and fluffy, providing a perfect contrast to the rich filling. Unlike most lemon meringue pies, this version has a stronger egg taste that will surprise and delight your taste buds. Serve it chilled for a refreshing dessert that’s perfect for any occasion.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Graham Keebler ready pie crust
1 (Ready-to-use)
Sweetened condensed milk
1 (14-ounce) can (None)
Eggs
3 (Separate yolks and whites)
Fresh lemon juice
1/2 cup (Freshly squeezed)
Fresh grated lemon peel
1 teaspoon (Zested from fresh lemons)
Yellow food coloring
2 drops (Optional)
Vanilla extract
1/2 teaspoon (None)
Cream of tartar
1/4 teaspoon (None)
Sugar
1/3 cup (None)
Instructions
1
Preheat your oven to 325°F (163°C).
2
In a medium mixing bowl, beat the egg yolks well until creamy and smooth.
3
Stir in the sweetened condensed milk, fresh lemon juice, grated lemon peel, and yellow food coloring, if using. Mix until well combined; the mixture will thicken as it is combined.
4
Pour the lemon filling into the prepared graham cracker or shortbread crust, smoothing the top evenly.
5
Bake the pie for 30 minutes at 325°F (163°C) until the filling is set.
6
While the pie is baking, prepare the meringue: In a large mixing bowl, beat the egg whites with the vanilla extract and cream of tartar using an electric mixer on medium speed until soft peaks form.
7
Gradually add sugar while increasing mixer speed to high, continuing to beat until stiff peaks form.
8
Once the pie filling is done baking, increase the oven temperature to 350°F (177°C).
9
Spread the meringue over the hot lemon filling, making sure to cover the entire surface to seal in the filling.
10
Return the pie to the oven and bake for an additional 15 minutes or until the meringue is golden brown.
11
Remove from the oven and allow the pie to cool on the stovetop or a countertop for at least 1 hour.
12
Once cooled, refrigerate the pie and chill for a minimum of 2 to 3 hours before serving to enhance the flavors and set the filling.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Luscious Lemon Meringue Delight?
Luscious Lemon Meringue Delight is a refreshing twist on the traditional lemon meringue pie featuring a creamy, thick filling and a light, fluffy meringue.
Is this recipe easy to make?
Yes, the recipe is tagged as an easy recipe and uses a ready-to-use crust to simplify the process.
What brand inspired this recipe?
This recipe was inspired by Keebler.
What type of crust should I use?
You can use a Graham Keebler ready pie crust or a shortbread crust.
How many eggs are needed for this recipe?
You will need 3 eggs, with the yolks and whites separated.
What size can of sweetened condensed milk is required?
The recipe requires one 14-ounce can of sweetened condensed milk.
How much lemon juice is used?
You need 1/2 cup of fresh lemon juice, preferably freshly squeezed.
Is lemon peel necessary?
The recipe calls for 1 teaspoon of fresh grated lemon peel to enhance the citrus flavor.
Is yellow food coloring mandatory?
No, the 2 drops of yellow food coloring are optional.
What temperature should the oven be for the filling?
The oven should be preheated and set to 325°F (163°C) for baking the lemon filling.
How long does the lemon filling bake?
The filling should bake for 30 minutes until it is set.
How do I prepare the egg yolks?
Beat the egg yolks well in a medium mixing bowl until they are creamy and smooth.
What makes the filling thicken?
The mixture thickens as the sweetened condensed milk is combined with the fresh lemon juice.
What temperature is used for the meringue stage?
The oven temperature should be increased to 350°F (177°C) for the meringue.
What ingredients are in the meringue?
The meringue consists of 3 egg whites, 1/2 teaspoon of vanilla extract, 1/4 teaspoon of cream of tartar, and 1/3 cup of sugar.
How do I achieve soft peaks in the meringue?
Beat the egg whites with vanilla and cream of tartar on medium speed until soft peaks form.
When do I add sugar to the egg whites?
Gradually add sugar after soft peaks have formed while increasing the mixer speed to high.
What are stiff peaks?
Stiff peaks are reached when the meringue is firm enough to hold its shape without collapsing when the beaters are lifted.
Why should I spread meringue over hot filling?
Spreading meringue over the hot filling helps seal the surface and ensures the layers stay together.
How long does the meringue bake?
The meringue should bake for approximately 15 minutes.
How do I know when the meringue is done?
The meringue is done when it turns a light golden brown.
How long must the pie cool after baking?
The pie should cool on a stovetop or countertop for at least 1 hour.
How long does the pie need to chill?
The pie should be refrigerated and chilled for a minimum of 2 to 3 hours before serving.
Why is chilling important for this pie?
Chilling enhances the citrus flavors and helps the filling set to the proper consistency.
What is the flavor profile of this dessert?
It is tangy, citrusy, sweet, and has a slightly stronger egg taste than traditional versions.
What is the texture of the filling?
The filling is creamy and thick.
What is the texture of the meringue?
The meringue is light and fluffy.
How many ingredients are in this recipe?
There are 9 total ingredients in this recipe.
Is this a good dessert for special occasions?
Yes, it is described as an exhilarating treat perfect for any occasion when served chilled.
What is the purpose of cream of tartar in the meringue?
Cream of tartar acts as a stabilizer to help the egg whites maintain their volume and fluffiness.