Tampa Cake Girl - Mile High Lemon Meringue Pie
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Mile High Lemon Meringue Pie - Recipe #189
Mile High Lemon Meringue Pie
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WordPress: https://tampacakegirl.wordpress.com/2016/03/14/mile-high-lemon-meringue-pie/
Mar 14, 2016      Comments:  1      Replies:  1     
Ingredients:
Pie Crust:

1 stick of butter melted and cooled
1 1/2 cups of graham cracker crumbs
1/2 cup of crushed macadamia nuts*
1/2 cup granulated sugar

Pie Filling:

2 cans of sweetened condensed milk
8 egg yolks
3/4 cups fresh lemon juice (I used 5 lemons)
2 teaspoons of lemon zest

Meringue:

8 egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar
3/4 teaspoon vanilla
I love lemon meringue pie but I never made one. I understand that meringues do not like humidity. I really don’t care for it either. So I decided to try it but it had to a mile high meringue.
Preheat oven to 375 degrees.
in a bowl, mix together butter, graham cracker crumbs, nuts and sugar. Press into a 9 1/2 inch deep dish pie plate. Bake at 375 degrees for 8 minutes or until golden brown. Cool completely before making the pie.
*If you are allergic to nuts, use 2 cups of graham cracker crumbs and omit the nuts.
Preheat oven to 325 degrees.
In a large bowl whisk sweetened condensed milk and egg yolks. Whisk in lemon juice. Add in zest and whisk until it all blended. Pour into pie crust and bake for 14 – 17 minutes until custard is set. Mine was done in 14 minutes. Remove from oven and make meringue. You want to cover your pie while it’s still hot. Do not turn your oven off.
Use a metal or glass bowl only. Wipe the inside of the bowl and and attachments with with white vinegar. This will remove any oil from the bowl and whipping attachments. Beat egg whites on high speed until soft peaks are formed. Add cream of tartar and continue beating on high speed until stiff peaks are formed. Add sugar and mix to combine. Finally add vanilla. Top your pie with meringue and seal the edges. I tried to make spikey tips on my meringue but it was too stiff. Live and learn! It still tasted great, spikes or no spikes! Bake in oven at 325 degrees for 10 – 15 minutes until golden brown. Cool completely before slicing. (I cut mine too soon.) Store at room temperature covered an inverted bowl as a dome or with a cake cover on top.
Please stop by and check out the other spring desserts from my blogger friends.
http://crumbsinmymustachio.wordpress.com/2016/03/14/chocolate-strawberry-tart/
Chocolate Strawberry Tart
http://www.therowdybaker.com/?p=4395/
Irish Coffee Macaroons
Easy Reeses Peanut Butter Cup Pie
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Christine Stephens      March 14, 2016 at 11:45 am      Reply                  
WOW! Nothing better for sure. Looks great. You did a wonderful job! Sent from Chris’s iPad
Tampa Cake Girl      March 14, 2016 at 11:53 am      Reply      
Thank you Christine. The humidity made me nervous but I just set my air that day very cold!