Lemon Desserts
My mother loved Lemon Desserts. If we had a dozen donuts, it was understood that if there was only one lemon-filled donut, that was Mom's, no questions asked.
Mom
In honor of Mom, here are six lemon desserts, including a Magic Lemon Pie and Lemon Meringue Cookies. Enjoy!
LEMON ICEBOX CAKE
This yummy dessert is from Melissa Gray-Streett at Eating Well, and begins, "This no-bake lemon icebox cake is a bright, creamy dessert that comes together with just a handful of ingredients. Layers of graham crackers soften into a cake-like texture as they chill, while a light lemon pudding and whipped cream filling adds refreshing citrus flavor."
Prepare it hours in advance or the night before for stress-free serving.
This simple dessert sets in the refrigerator, making it ideal for warmer days.
Lemon pudding and whipped cream create a fluffy, citrusy filling that’s not too heavy.
Active Time: 25 minutes; Total Time: 4 hours 25 minutes; Servings: 12
To view this online, go to https://www.eatingwell.com/lemon-icebox-cake-11965118.
Ingredients
1 (3.4-ounce) package instant lemon pudding & pie mix
1-1/2 cups whole milk
2 teaspoons grated lemon zest, plus more for garnish
2 cups heavy cream
1 teaspoon vanilla extract
14 graham cracker sheets, divided
Directions
Whisk pudding mix, 1-1/2 cups milk and 2 teaspoons lemon zest in a large bowl until slightly thickened, about 2 minutes.
In another large bowl, whisk 2 cups cream and 1 teaspoon vanilla until stiff peaks form, 4 to 5 minutes. Fold 2 cups of the whipped cream into the pudding mixture until just combined. Cover and refrigerate the remaining whipped cream until ready to serve.
Line the bottom and long sides of a 9-by-5-inch loaf pan with parchment paper. Spread 1/2 cup pudding mixture in an even layer in the bottom of the prepared pan. Arrange 3-1/2 graham cracker sheets in an even layer over the pudding mixture, breaking as needed to fit. Spread 1 cup pudding mixture evenly over the crackers. Repeat the layers 2 more times, using 3-1/2 graham cracker sheets and 1 cup pudding mixture per layer, ending with graham crackers and the remaining pudding mixture (about 1/2 cup). Cover tightly with plastic wrap and refrigerate until the pudding is set and the crackers have softened, at least 4 hours or up to 12 hours.
Loosen the edges with a small offset spatula, if needed. Invert the cake onto a platter; remove and discard the parchment. Whisk the reserved whipped cream to return to stiff peaks, if needed. Dollop on top, spread over the top and sides, or serve on the side. Garnish with additional lemon zest, if desired.
To make ahead
Refrigerate, tightly covered, for up to 12 hours.
BAKED LEMON PUDDING
This is from JR Ryall and adapted by David Tanis in The New York Times cooking enewsletter. For this recipe, David wrote, "My repertoire of sweet lemon recipes is limited, but, as it happened, my friend, the Irish pastry chef JR Ryall, was in town, with his new cookbook “Ballymaloe Desserts,” for which I wrote the foreword. It contains a recipe for a homey hot lemon pudding. It's not a soufflé, but it has a light, airy feel. And, as it bakes, it separates into distinct layers, custardy on the bottom and spongy on top."
Time: About 1 hour; Yield: 4 to 6 servings
This was featured in "Spring Comes Early With This Bright, Cozy Dinner", and can be viewed online at https://cooking.nytimes.com/recipes/1023966-baked-lemon-pudding.
Note: Please read the article; you won't regret it. It also has a couple of more recipes that look absolutely divine. (Thanks, David!)
Ingredients
1 tablespoon unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar
3 large eggs, yolks and whites separated
3 tablespoons all-purpose flour
2 large lemons, grated and juiced (about 2 tablespoons zest and 6 tablespoons juice)
1 cup whole milk
Confectioners’ sugar, for dusting
Softly whipped cream, for serving
Preparation
Heat oven to 350 degrees and set a rack in the middle of the oven.
Place butter in a medium mixing bowl. Gradually add sugar as you mash the mixture with a wooden spoon until it looks like damp sand.
Mix egg yolks into sugar mixture, then beat in the flour. Add lemon zest and juice, then whisk in the milk.
In a separate clean large bowl, beat egg whites to stiff peaks. Fold whites by hand gently into batter.
Pour mixture into a 5-cup ceramic or glass baking dish (or Pyrex pie plate). Bake in the middle of the oven for about 40 minutes, or until mixture is just set and top is golden brown. (Alternatively, bake in individual ramekins or custard cups for about 20 minutes.)
Serve warm, dusted with confectioners’ sugar, with softly whipped cream alongside.
LEMON MERINGUE COOKIES
This is from Dorie Greenspan at The New York Times cooking e-newsletter. Dorie wrote, "Like their inspiration, lemon meringue pie, these cookies have three elements. They’re built on simple, slice-and-bake French shortbread cookies, rich, buttery and flavored with vanilla. The shortbread base is almost classic, except that the cookies are baked in muffin tins, so they’re straight-sided and deeply golden brown. The 'filling' is lemon curd, and the topping is crunchy bits of meringue. You get crumbly, velvety and crackly, sweet and tart in every bite. These cookies were created for an imaginary friend, Chief Inspector Armand Gamache, the hero of 16 Louise Penny novels, and a man who considers lemon meringue divine."
Yield: 24 cookies; Time: 2 hours
This was featured in "A Lemon Meringue Cookie Good Enough to Be Imaginary", and can be found online at https://cooking.nytimes.com/recipes/1021686-lemon-meringue-cookies.
Note: If you didn't click on the link to the featured article that this cookie recipe came from (or if you did, but didn't read the article), you really should read it. Dorie Greenspan's article is well worth the read; heck, it's worth several reads. Maybe make up a batch of these, then sit back to enjoy both cookies and the article. (Thanks for both, Dorie!)
Ingredients
For the Meringue:
1/4 cup granulated sugar
2 teaspoons confectioners’ sugar
1 large egg white, at room temperature
1/4 teaspoon distilled vinegar (or lemon juice)
Pinch of fine sea salt
For the Shortbread:
1 cup unsalted butter (2 sticks), cut into chunks and brought to room temperature, plus more for greasing the muffin tin
1/2 cup granulated sugar
1/4 cup confectioners’ sugar, sifted
1/2 teaspoon fine sea salt
2 large egg yolks, at room temperature
2 teaspoons pure vanilla extract
2 cups plus 2 tablespoons all-purpose flour
About 1/3 cup store-bought or homemade lemon curd
Preparation
Make the meringue: Heat oven to 250 degrees and line a baking sheet with parchment paper. In a small bowl, stir together both sugars.
Working with an electric mixer, beat the egg white, vinegar and salt on medium-high speed until the mixture forms soft peaks, about 3 minutes. Add the sugar mixture 1 tablespoon at a time, beating after each addition. Once the sugar is incorporated, beat 2 minutes more; you’ll have stiff, glossy, white peaks. Put the meringue on the baking sheet and spread it 1/4-inch thick. (It will cover only a small part of the sheet.)
Bake the meringue undisturbed for 35 minutes. Turn off the heat, prop open the oven door and let it dry for 1 hour. When you’re ready to use it, chop it into pieces about the size of chocolate chips. Precision doesn’t matter.
Make the shortbread: Working with a mixer (use the paddle if it’s a stand mixer), beat the butter, both sugars and the salt on medium speed for about 3 minutes, until smooth but not fluffy. On low speed, beat in the yolks, one at a time, followed by the vanilla. Add the flour in three additions, mixing on low until the dough comes together in large clumps. Turn out the dough and knead it into a ball. Cut the ball in half.
Shape each half into a 6-inch log. Wrap it and refrigerate for at least 1 hour. (You could also freeze it for up to 2 months; leave it on the counter for 1 hour before baking.)
When you’re ready to bake the cookies, heat oven to 350 degrees. Coat 1 or 2 muffin tins with butter (or nonstick baking spray).
Slice each log into 12 rounds (each 1/2-inch thick); drop one into each muffin cup. (If you don’t have enough tins, you can work in batches.)
Bake for 21 to 23 minutes, or until the cookies are golden brown around the rims. Transfer the tin(s) to a rack, cool for 5 minutes, then lift the cookies out and onto racks; cool to room temperature.
Just before serving, top each cookie with lemon curd, then top with ample chunks of meringue, pressing them into the curd. The meringue will keep in a cool, dry place for a few days, and the cookies can be kept at room temperature for about 3 days. But once you top the cookies, they’re best eaten soon after.
LEMON BLUEBERRY SORBET
This is also from a long-since-forgotten emailing list. It begins, “Lemon verbena enhances the lemon flavor of this blueberry sorbet. The rum is optional. The recipe calls for frozen blueberries, so you can make it year-round.”
Yield: 4 servings.
Ingredients
2/3 cup granulated sugar
1/3 cup whole lemon verbena leaves
1 bag frozen blueberries (14 to 16 ounces)
1/3 cup fresh lemon juice
2 Tablespoons lemon-flavored rum (optional)
Preparation
Put sugar and lemon verbena in a food processor and process 30 seconds. Add frozen blueberries and process 1 minute.
With the processor on, pour lemon juice and rum, if using, through the feed tube; process until smooth.
Serve sorbet immediately, or transfer to a covered bowl and keep in freezer (soften slightly before serving, if necessary).
LEMON-CREAM CHEESE DUMP CAKE
This yumminess is from Kimberly Holland at Southern Living, and begins, "This four-ingredient dump cake practically makes itself."
Active Time: 20 minutes; Total Time: 1 hour 15 minutes; Servings: 8
To view this online, go to https://www.southernliving.com/lemon-cream-cheese-dump-cake-1177123.
Ingredients
Cooking spray
2 (12.7-oz.) jars lemon curd (such as Bonne Maman)
1 (13.25- to 15.25-oz.) box yellow or butter cake mix, divided
1 (8-oz.) pkg. cream cheese, cut into 1/2-in. cubes
1/2 cup (4 oz.) cold unsalted butter, cut into very thin slices
Vanilla ice cream, for serving
Directions
Preheat oven to 350°F. Coat an 8-inch square baking dish with cooking spray. Gather all ingredients.
Spread lemon curd evenly in bottom of prepared dish.
Sprinkle half of the cake mix (about 1-1/3 cups) in an even layer over lemon curd.
Dot with cream cheese cubes in an even layer, and sprinkle with remaining half cake mix.
Top cake mix with butter slices, covering as much of cake mix as possible.
Bake in preheated oven until golden brown on top and bubbly around edges, about 40 minutes. Let cool at least 15 minutes before serving warm or let cool to room temperature before serving with ice cream.
MAGIC LEMON PIE
This is from Kimberly Holland at Southern Living. For this recipe, Kimberly wrote, "With a name like Magic Lemon Pie, this is one dessert that really has to impress—and it will. The tart lemon in this pie is beautifully balanced by the creamy sweetened condensed milk, creating a rich and elegant custard. The lemon shortbread cookie crust only takes it up another notch! To finish it off, what else besides a toasty, marshmallowy meringue? It's a dream in every slice—and it's also a little bit magic."
Active Time: 30 minutes; Chill Time: 5 hours; Total Time: 5 hours 55 minutes; Servings: 8
To view this online, go to https://www.southernliving.com/magic-lemon-pie-11771234.
Ingredients
1 (8.5-oz.) pkg. lemon shortbread cookies (about 16 cookies)
1/4 cup (2 oz.) unsalted butter, melted
1 (14-oz.) can sweetened condensed milk
2 large eggs, separated
1/2 cup fresh lemon juice (from 3 medium lemons)
1 tsp. cornstarch
1/4 tsp. cream of tartar
3 Tbsp. granulated sugar
1/4 tsp. vanilla extract
Directions
Preheat oven to 325°F. Gather all ingredients.
Break cookies into large pieces and place in a food processor bowl; pulse until fine crumbs, about 10 pulses. Add melted butter; pulse until mixture resembles wet sand, about 5 pulses.
Transfer to a 9-inch pie plate; firmly press into bottom and up sides of pie plate. Refrigerate, uncovered, until ready to use.
Whisk together sweetened condensed milk and egg yolks in a large glass or other nonreactive mixing bowl until smooth. Add lemon juice; whisk until thick and creamy.
Pour into prepared crust, smoothing out top with an offset spatula.
Bake in preheated oven until filling is just set with a slight jiggle in center, 20 to 25 minutes.
Meanwhile, beat together cornstarch, cream of tartar, and remaining egg whites with an electric mixer fitted with whisk attachment on high speed until foamy, about 10 seconds. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves, about 4 minutes. Add vanilla, beating until just combined. Set aside, at room temperature, until ready to use.
Spread meringue over hot filling, ensuring filling is fully covered and meringue is touching crust.
Increase oven temperature to 375°F. Bake at 375°F until meringue is golden brown, 10 to 12 minutes.
Let pie cool to room temperature on a wire rack, about 1 hour. Refrigerate, uncovered, until fully chilled before serving, about 4 hours.
Mom
In honor of Mom, here are six lemon desserts, including a Magic Lemon Pie and Lemon Meringue Cookies. Enjoy!
LEMON ICEBOX CAKE
This yummy dessert is from Melissa Gray-Streett at Eating Well, and begins, "This no-bake lemon icebox cake is a bright, creamy dessert that comes together with just a handful of ingredients. Layers of graham crackers soften into a cake-like texture as they chill, while a light lemon pudding and whipped cream filling adds refreshing citrus flavor."
Prepare it hours in advance or the night before for stress-free serving.
This simple dessert sets in the refrigerator, making it ideal for warmer days.
Lemon pudding and whipped cream create a fluffy, citrusy filling that’s not too heavy.
Active Time: 25 minutes; Total Time: 4 hours 25 minutes; Servings: 12
To view this online, go to https://www.eatingwell.com/lemon-icebox-cake-11965118.
Ingredients
1 (3.4-ounce) package instant lemon pudding & pie mix
1-1/2 cups whole milk
2 teaspoons grated lemon zest, plus more for garnish
2 cups heavy cream
1 teaspoon vanilla extract
14 graham cracker sheets, divided
Directions
Whisk pudding mix, 1-1/2 cups milk and 2 teaspoons lemon zest in a large bowl until slightly thickened, about 2 minutes.
In another large bowl, whisk 2 cups cream and 1 teaspoon vanilla until stiff peaks form, 4 to 5 minutes. Fold 2 cups of the whipped cream into the pudding mixture until just combined. Cover and refrigerate the remaining whipped cream until ready to serve.
Line the bottom and long sides of a 9-by-5-inch loaf pan with parchment paper. Spread 1/2 cup pudding mixture in an even layer in the bottom of the prepared pan. Arrange 3-1/2 graham cracker sheets in an even layer over the pudding mixture, breaking as needed to fit. Spread 1 cup pudding mixture evenly over the crackers. Repeat the layers 2 more times, using 3-1/2 graham cracker sheets and 1 cup pudding mixture per layer, ending with graham crackers and the remaining pudding mixture (about 1/2 cup). Cover tightly with plastic wrap and refrigerate until the pudding is set and the crackers have softened, at least 4 hours or up to 12 hours.
Loosen the edges with a small offset spatula, if needed. Invert the cake onto a platter; remove and discard the parchment. Whisk the reserved whipped cream to return to stiff peaks, if needed. Dollop on top, spread over the top and sides, or serve on the side. Garnish with additional lemon zest, if desired.
To make ahead
Refrigerate, tightly covered, for up to 12 hours.
BAKED LEMON PUDDING
This is from JR Ryall and adapted by David Tanis in The New York Times cooking enewsletter. For this recipe, David wrote, "My repertoire of sweet lemon recipes is limited, but, as it happened, my friend, the Irish pastry chef JR Ryall, was in town, with his new cookbook “Ballymaloe Desserts,” for which I wrote the foreword. It contains a recipe for a homey hot lemon pudding. It's not a soufflé, but it has a light, airy feel. And, as it bakes, it separates into distinct layers, custardy on the bottom and spongy on top."
Time: About 1 hour; Yield: 4 to 6 servings
This was featured in "Spring Comes Early With This Bright, Cozy Dinner", and can be viewed online at https://cooking.nytimes.com/recipes/1023966-baked-lemon-pudding.
Note: Please read the article; you won't regret it. It also has a couple of more recipes that look absolutely divine. (Thanks, David!)
Ingredients
1 tablespoon unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar
3 large eggs, yolks and whites separated
3 tablespoons all-purpose flour
2 large lemons, grated and juiced (about 2 tablespoons zest and 6 tablespoons juice)
1 cup whole milk
Confectioners’ sugar, for dusting
Softly whipped cream, for serving
Preparation
Heat oven to 350 degrees and set a rack in the middle of the oven.
Place butter in a medium mixing bowl. Gradually add sugar as you mash the mixture with a wooden spoon until it looks like damp sand.
Mix egg yolks into sugar mixture, then beat in the flour. Add lemon zest and juice, then whisk in the milk.
In a separate clean large bowl, beat egg whites to stiff peaks. Fold whites by hand gently into batter.
Pour mixture into a 5-cup ceramic or glass baking dish (or Pyrex pie plate). Bake in the middle of the oven for about 40 minutes, or until mixture is just set and top is golden brown. (Alternatively, bake in individual ramekins or custard cups for about 20 minutes.)
Serve warm, dusted with confectioners’ sugar, with softly whipped cream alongside.
LEMON MERINGUE COOKIES
This is from Dorie Greenspan at The New York Times cooking e-newsletter. Dorie wrote, "Like their inspiration, lemon meringue pie, these cookies have three elements. They’re built on simple, slice-and-bake French shortbread cookies, rich, buttery and flavored with vanilla. The shortbread base is almost classic, except that the cookies are baked in muffin tins, so they’re straight-sided and deeply golden brown. The 'filling' is lemon curd, and the topping is crunchy bits of meringue. You get crumbly, velvety and crackly, sweet and tart in every bite. These cookies were created for an imaginary friend, Chief Inspector Armand Gamache, the hero of 16 Louise Penny novels, and a man who considers lemon meringue divine."
Yield: 24 cookies; Time: 2 hours
This was featured in "A Lemon Meringue Cookie Good Enough to Be Imaginary", and can be found online at https://cooking.nytimes.com/recipes/1021686-lemon-meringue-cookies.
Note: If you didn't click on the link to the featured article that this cookie recipe came from (or if you did, but didn't read the article), you really should read it. Dorie Greenspan's article is well worth the read; heck, it's worth several reads. Maybe make up a batch of these, then sit back to enjoy both cookies and the article. (Thanks for both, Dorie!)
Ingredients
For the Meringue:
1/4 cup granulated sugar
2 teaspoons confectioners’ sugar
1 large egg white, at room temperature
1/4 teaspoon distilled vinegar (or lemon juice)
Pinch of fine sea salt
For the Shortbread:
1 cup unsalted butter (2 sticks), cut into chunks and brought to room temperature, plus more for greasing the muffin tin
1/2 cup granulated sugar
1/4 cup confectioners’ sugar, sifted
1/2 teaspoon fine sea salt
2 large egg yolks, at room temperature
2 teaspoons pure vanilla extract
2 cups plus 2 tablespoons all-purpose flour
About 1/3 cup store-bought or homemade lemon curd
Preparation
Make the meringue: Heat oven to 250 degrees and line a baking sheet with parchment paper. In a small bowl, stir together both sugars.
Working with an electric mixer, beat the egg white, vinegar and salt on medium-high speed until the mixture forms soft peaks, about 3 minutes. Add the sugar mixture 1 tablespoon at a time, beating after each addition. Once the sugar is incorporated, beat 2 minutes more; you’ll have stiff, glossy, white peaks. Put the meringue on the baking sheet and spread it 1/4-inch thick. (It will cover only a small part of the sheet.)
Bake the meringue undisturbed for 35 minutes. Turn off the heat, prop open the oven door and let it dry for 1 hour. When you’re ready to use it, chop it into pieces about the size of chocolate chips. Precision doesn’t matter.
Make the shortbread: Working with a mixer (use the paddle if it’s a stand mixer), beat the butter, both sugars and the salt on medium speed for about 3 minutes, until smooth but not fluffy. On low speed, beat in the yolks, one at a time, followed by the vanilla. Add the flour in three additions, mixing on low until the dough comes together in large clumps. Turn out the dough and knead it into a ball. Cut the ball in half.
Shape each half into a 6-inch log. Wrap it and refrigerate for at least 1 hour. (You could also freeze it for up to 2 months; leave it on the counter for 1 hour before baking.)
When you’re ready to bake the cookies, heat oven to 350 degrees. Coat 1 or 2 muffin tins with butter (or nonstick baking spray).
Slice each log into 12 rounds (each 1/2-inch thick); drop one into each muffin cup. (If you don’t have enough tins, you can work in batches.)
Bake for 21 to 23 minutes, or until the cookies are golden brown around the rims. Transfer the tin(s) to a rack, cool for 5 minutes, then lift the cookies out and onto racks; cool to room temperature.
Just before serving, top each cookie with lemon curd, then top with ample chunks of meringue, pressing them into the curd. The meringue will keep in a cool, dry place for a few days, and the cookies can be kept at room temperature for about 3 days. But once you top the cookies, they’re best eaten soon after.
LEMON BLUEBERRY SORBET
This is also from a long-since-forgotten emailing list. It begins, “Lemon verbena enhances the lemon flavor of this blueberry sorbet. The rum is optional. The recipe calls for frozen blueberries, so you can make it year-round.”
Yield: 4 servings.
Ingredients
2/3 cup granulated sugar
1/3 cup whole lemon verbena leaves
1 bag frozen blueberries (14 to 16 ounces)
1/3 cup fresh lemon juice
2 Tablespoons lemon-flavored rum (optional)
Preparation
Put sugar and lemon verbena in a food processor and process 30 seconds. Add frozen blueberries and process 1 minute.
With the processor on, pour lemon juice and rum, if using, through the feed tube; process until smooth.
Serve sorbet immediately, or transfer to a covered bowl and keep in freezer (soften slightly before serving, if necessary).
LEMON-CREAM CHEESE DUMP CAKE
This yumminess is from Kimberly Holland at Southern Living, and begins, "This four-ingredient dump cake practically makes itself."
Active Time: 20 minutes; Total Time: 1 hour 15 minutes; Servings: 8
To view this online, go to https://www.southernliving.com/lemon-cream-cheese-dump-cake-1177123.
Ingredients
Cooking spray
2 (12.7-oz.) jars lemon curd (such as Bonne Maman)
1 (13.25- to 15.25-oz.) box yellow or butter cake mix, divided
1 (8-oz.) pkg. cream cheese, cut into 1/2-in. cubes
1/2 cup (4 oz.) cold unsalted butter, cut into very thin slices
Vanilla ice cream, for serving
Directions
Preheat oven to 350°F. Coat an 8-inch square baking dish with cooking spray. Gather all ingredients.
Spread lemon curd evenly in bottom of prepared dish.
Sprinkle half of the cake mix (about 1-1/3 cups) in an even layer over lemon curd.
Dot with cream cheese cubes in an even layer, and sprinkle with remaining half cake mix.
Top cake mix with butter slices, covering as much of cake mix as possible.
Bake in preheated oven until golden brown on top and bubbly around edges, about 40 minutes. Let cool at least 15 minutes before serving warm or let cool to room temperature before serving with ice cream.
MAGIC LEMON PIE
This is from Kimberly Holland at Southern Living. For this recipe, Kimberly wrote, "With a name like Magic Lemon Pie, this is one dessert that really has to impress—and it will. The tart lemon in this pie is beautifully balanced by the creamy sweetened condensed milk, creating a rich and elegant custard. The lemon shortbread cookie crust only takes it up another notch! To finish it off, what else besides a toasty, marshmallowy meringue? It's a dream in every slice—and it's also a little bit magic."
Active Time: 30 minutes; Chill Time: 5 hours; Total Time: 5 hours 55 minutes; Servings: 8
To view this online, go to https://www.southernliving.com/magic-lemon-pie-11771234.
Ingredients
1 (8.5-oz.) pkg. lemon shortbread cookies (about 16 cookies)
1/4 cup (2 oz.) unsalted butter, melted
1 (14-oz.) can sweetened condensed milk
2 large eggs, separated
1/2 cup fresh lemon juice (from 3 medium lemons)
1 tsp. cornstarch
1/4 tsp. cream of tartar
3 Tbsp. granulated sugar
1/4 tsp. vanilla extract
Directions
Preheat oven to 325°F. Gather all ingredients.
Break cookies into large pieces and place in a food processor bowl; pulse until fine crumbs, about 10 pulses. Add melted butter; pulse until mixture resembles wet sand, about 5 pulses.
Transfer to a 9-inch pie plate; firmly press into bottom and up sides of pie plate. Refrigerate, uncovered, until ready to use.
Whisk together sweetened condensed milk and egg yolks in a large glass or other nonreactive mixing bowl until smooth. Add lemon juice; whisk until thick and creamy.
Pour into prepared crust, smoothing out top with an offset spatula.
Bake in preheated oven until filling is just set with a slight jiggle in center, 20 to 25 minutes.
Meanwhile, beat together cornstarch, cream of tartar, and remaining egg whites with an electric mixer fitted with whisk attachment on high speed until foamy, about 10 seconds. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves, about 4 minutes. Add vanilla, beating until just combined. Set aside, at room temperature, until ready to use.
Spread meringue over hot filling, ensuring filling is fully covered and meringue is touching crust.
Increase oven temperature to 375°F. Bake at 375°F until meringue is golden brown, 10 to 12 minutes.
Let pie cool to room temperature on a wire rack, about 1 hour. Refrigerate, uncovered, until fully chilled before serving, about 4 hours.
Comments
Post a Comment