Are you craving a classic dessert that's both incredibly delicious and surprisingly easy to make? Then look no further! This Lemon Meringue Pie recipe using condensed milk is your answer. It cuts down on prep time without sacrificing that incredible tangy lemon flavor and fluffy meringue topping. This recipe is perfect for beginner bakers and seasoned dessert enthusiasts alike, offering a delightful homemade treat that will impress everyone. Get ready to elevate your dessert game with this quick dinner idea, suitable for any occasion!
Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cubed
- 1/4 cup ice water
For the Lemon Filling:
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup fresh lemon juice (about 3 large lemons)
- 1/4 cup lemon zest (about 3 large lemons)
- 2 large eggs
- 1 tablespoon butter
For the Meringue:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons granulated sugar
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled butter and use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
- Roll and bake: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork.
- Blind bake (optional): For a crispier crust, line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment and bake for another 5-7 minutes, or until lightly golden.
Making the Lemon Filling:
- Whisk ingredients: In a medium saucepan, whisk together the condensed milk, lemon juice, lemon zest, and eggs.
- Cook the filling: Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
- Stir in butter: Remove from heat and stir in the butter until melted and smooth.
Making the Meringue:
- Beat egg whites: In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form.
- Add cream of tartar: Add the cream of tartar and continue beating until stiff peaks form.
- Gradually add sugar: Gradually add the sugar, one tablespoon at a time, beating well after each addition until the meringue is glossy and stiff.
Assembling and Baking the Pie:
- Pour filling into crust: Pour the lemon filling into the baked pie crust.
- Top with meringue: Spread the meringue evenly over the filling, sealing the edges to the crust.
- Bake: Bake for 12-15 minutes, or until the meringue is lightly browned.
- Cool completely: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.
Tips and Variations:
- For a richer flavor, use Meyer lemons.
- If you don't have a pastry blender, you can use a fork to cut the butter into the flour.
- For a smoother meringue, make sure your bowl and beaters are completely clean and dry.
- You can add a tablespoon of cornstarch to the lemon filling for extra thickness.
- Garnish with fresh berries or a sprinkle of powdered sugar before serving.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 18-22g
- Carbohydrates: Approximately 45-50g
- Protein: Approximately 4-5g
Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.
This easy lemon meringue pie recipe is a guaranteed crowd-pleaser, perfect for potlucks, holidays, or any time you crave a delicious and comforting dessert. Enjoy!