Are you craving a burst of sunshine on a plate? Then look no further than this delightful Kraft Lemon Pie recipe! This isn't your grandma's lemon pie – it's a vibrant, zesty, and incredibly easy-to-make dessert that’s perfect for any occasion. Whether you're a seasoned baker or a kitchen novice, this recipe will guide you through creating a homemade lemon pie that's both delicious and impressive. This recipe uses the iconic Kraft Jet-Puffed Marshmallows, giving the filling a unique lightness and subtle sweetness that complements the tartness of the lemon beautifully. Get ready to impress your friends and family with this simple yet elegant dessert!
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Filling:
- 1 (14-ounce) can sweetened condensed milk
- ½ cup lemon juice (about 3 large lemons)
- 1 teaspoon lemon zest
- 1 cup Kraft Jet-Puffed Marshmallows, toasted
- 2 large eggs, lightly beaten
For the Meringue (optional):
- 2 large egg whites
- ¼ cup sugar
- ½ teaspoon cream of tartar
Instructions:
Get started with the crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs and sugar.
- Stir in the melted butter until evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
- Bake for 8-10 minutes, or until lightly golden. Let cool completely.
Create the dreamy filling:
- In a large bowl, whisk together the sweetened condensed milk and lemon juice until smooth.
- Stir in the lemon zest.
- Gently fold in the toasted marshmallows and beaten eggs. Make sure not to overmix.
Assemble and bake your masterpiece:
- Pour the lemon filling into the cooled pie crust.
- Bake for 15-20 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
- Let cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, to allow the filling to set completely.
Add a fluffy meringue topping (optional):
- While the pie is chilling, prepare the meringue. In a clean, grease-free bowl, beat the egg whites with an electric mixer until soft peaks form.
- Gradually add the sugar and cream of tartar, beating until stiff, glossy peaks form.
- Spread the meringue over the cooled pie filling.
- Broil for 1-2 minutes, or until lightly browned. Watch carefully to prevent burning.
Tips for Lemon Pie Perfection:
- Toasting the marshmallows: Lightly toast the marshmallows for a deeper flavor and a slightly caramelized texture. You can do this quickly in a dry skillet over medium heat, stirring frequently.
- Fresh is best: Using freshly squeezed lemon juice will significantly enhance the flavor of your pie.
- Don't overbake: Overbaking can result in a dry or cracked filling. Check for doneness at the 15-minute mark.
- Chill thoroughly: Allowing the pie to chill completely ensures a set filling and prevents a messy pie.
Variations:
- Berrylicious twist: Add a layer of fresh berries (like raspberries or blueberries) to the bottom of the crust before adding the filling.
- Coconut cream: Substitute some of the sweetened condensed milk with coconut cream for a tropical twist.
- Chocolate shavings: Garnish with dark chocolate shavings for an elegant touch.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary depending on specific ingredients used.
- Calories: Approximately 350-400
- Fat: Approximately 18-22g
- Saturated Fat: Approximately 10-12g
- Cholesterol: Approximately 40-50mg
- Carbohydrates: Approximately 45-50g
- Sugar: Approximately 35-40g
- Protein: Approximately 4-5g
Enjoy this easy and delicious Kraft Lemon Pie recipe. It’s a simple way to bring a touch of sunshine and joy to your kitchen and your table. This recipe is perfect for quick dinner ideas, healthy meals, and homemade cooking, and is easily one of the best recipes for a crowd-pleasing dessert!