What To Know
- Add the chilled butter and use a pastry blender or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Spoon the meringue over the lemon filling, spreading it to the edges of the crust.
- Bake the pie in a preheated 350°F (175°C) oven for 15-20 minutes, or until the meringue is set and lightly golden brown.
Craving a classic dessert that’s both refreshing and satisfying? Look no further than lemon meringue pie. But what if you could simplify the process and still achieve that iconic tangy-sweet flavor? That’s where our condensed milk twist comes in! This recipe will guide you through how to make lemon meringue pie with condensed milk, making it easier than ever to whip up this delightful treat.
The Magic of Condensed Milk
Condensed milk is a kitchen hero, adding richness and sweetness to countless dishes. In this recipe, it replaces the traditional custard filling, simplifying the process and delivering a smooth, creamy consistency.
Gather Your Ingredients
Before we dive into the steps, let’s gather everything we need:
- For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
- 1/4 cup ice water
- For the Filling:
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup fresh lemon juice
- 2 large eggs
- 1/4 teaspoon salt
- For the Meringue:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Crafting the Perfect Crust
1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in the Butter: Add the chilled butter and use a pastry blender or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
3. Add the Water: Gradually add the ice water, mixing until the dough just comes together. Be careful not to overwork the dough.
4. Chill the Dough: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Roll and Bake: Preheat your oven to 375°F (190°C). Roll out the dough on a lightly floured surface to a 12-inch circle. Transfer it to a 9-inch pie plate and trim the edges. Crimp the edges as desired.
6. Blind Bake: Prick the bottom of the crust with a fork and line it with parchment paper or foil. Fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment paper and bake for another 5-7 minutes, or until the crust is lightly golden brown. Let the crust cool completely.
Creating the Tangy Filling
1. Combine Ingredients: In a medium saucepan, whisk together the condensed milk, lemon juice, eggs, and salt.
2. Cook the Filling: Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This will take about 5-7 minutes. Remove from heat and let cool slightly.
3. Pour Filling into Crust: Pour the cooled filling into the baked pie crust.
Making the Fluffy Meringue
1. Whip the Egg Whites: In a clean, dry bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and continue beating until soft peaks form.
2. Gradually Add Sugar: Gradually add the sugar, beating until stiff glossy peaks form.
3. Spread the Meringue: Spoon the meringue over the lemon filling, spreading it to the edges of the crust.
4. Torch the Meringue (Optional): For a beautiful golden brown finish, use a kitchen torch to lightly brown the meringue.
Baking to Perfection
1. Bake the Pie: Bake the pie in a preheated 350°F (175°C) oven for 15-20 minutes, or until the meringue is set and lightly golden brown.
2. Cool and Serve: Let the pie cool completely before serving.
A Taste of Sunshine on Your Plate
This lemon meringue pie with condensed milk is a perfect balance of tangy, sweet, and creamy. The condensed milk filling creates a smooth, rich texture, while the fluffy meringue adds a delightful contrast. It’s a dessert that’s sure to impress and satisfy your sweet tooth.
Tips for Success
- Use Fresh Lemon Juice: Fresh lemon juice is key to achieving the bright, tangy flavor you crave.
- Don’t Overcook the Filling: Overcooked filling can become grainy. Watch it carefully and remove it from heat as soon as it thickens.
- Chill the Pie Thoroughly: Allow the pie to cool completely before serving. This will allow the flavors to meld and the meringue to set.
Variations to Delight
- Add a Pinch of Spice: A touch of ground ginger or cinnamon can complement the lemon flavor.
- Swap the Crust: For a gluten-free option, try a graham cracker crust.
- Top with Fresh Berries: Add a touch of sweetness and a pop of color with fresh berries on top.
What You Need to Know
Q: Can I make the pie ahead of time?
A: Yes, you can bake the pie a day ahead of time. Store it in the refrigerator, covered, for up to 24 hours.
Q: How can I prevent the meringue from weeping?
A: Ensure the egg whites are at room temperature before whipping. Also, make sure the filling is completely cool before topping with meringue.
Q: Can I use store-bought pie crust?
A: Absolutely! Use your favorite store-bought pie crust for a quick and easy option.
Q: What if I don’t have a kitchen torch?
A: You can still achieve a lightly browned meringue by placing the pie under the broiler for a few minutes, watching it carefully to prevent burning.
Q: Is there a way to make this pie even simpler?
A: If you’re looking for an even easier version, you can use a pre-made lemon curd instead of making your own filling. Just spread the curd into the baked crust and top with meringue.
This condensed milk lemon meringue pie is a delicious treat that’s easier to make than you might think. Give it a try and enjoy the sunshine on your plate!
