Lemon Meringue Pie With Graham Cracker Crust Recipe

Classic Lemon Meringue Pie Recipe — The Mom 100

Preheat the oven to 375°F and set an oven rack in the middle position. In a medium bowl, mix together the graham cracker crumbs and sugar. Add the melted butter; stir with a fork first, and then your hands until the mixture is well combined.

Classic Lemon Meringue Pie Recipe

Instructions. Preheat the oven to 325º. Combine the first three ingredients in a saucepan; set aside. Combine yolks, water, and juice, and stir into the sugar mixture. Cook over medium heat, stirring constantly till the mixture boils and thickens. Boil for one minute, stirring constantly.

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Preheat oven to 425 degrees F. Roll out to fit a 9″ pie plate. Press into the pie plate and over the sides. Trim the edges and crimp or leave as desired. Poke the bottom and the sides with a fork all over to help prevent puffing (or use pie weights if you have them). Bake for 10-12 minutes until light golden brown.

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Make the filling: Whisk the egg yolks together in a medium bowl or liquid measuring cup. Set aside. Whisk the water, granulated sugar, cornstarch, salt, lemon juice, and lemon zest together in a medium saucepan over medium heat.

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Next whisk the pudding mix and milk together until smooth and creamy. Set to the side. Put a spoonful of Oreo crumbs in the bottom of each cup or glass jar. Then, fill the cups with lemon pudding. To make the meringue, beat the egg whites and cream of tartar until frothy. While the mixer is still running, gradually add the sugar.

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Make pie crust according to directions and chill until ready to fill. Whisk both pudding mixes with milk until smooth. Let sit 3-5 minutes until it is soft set. Stir in lemon zest. Pour pudding mix into prepared pie crust. Cover and chill at least 2-3 hours or until set.

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In a small saucepan, add sugar, flour, egg yolks, salt, water and lemon juice. Heat over medium low until thick. Pour into baked pie crust. Beat egg whites and 2 tablespoons of sugar until the egg whites are stiff and stand up. Spread onto lemon filling mixture. Bake at 350 degrees F until the meringue is brown.

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When all water is incorporated, place pan over medium to medium high heat and stir constantly with a wooden spoon. Cook until thickened and mixture reaches a full boil. Remove from heat and stir in the lemon juice and zest. 5. Pour immediately into prepared pie shell. 6.

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Meanwhile, combine boiling water and gelatin mix. Let dissolve and cool, 15 to 20 minutes. Do not let set. Blend cooled gelatin mixture, condensed milk, cream cheese, and lemon zest and juice together in a bowl. Beat until well mixed, 3 to 4 minutes. Add mixture to the cooled pie crust and refrigerate until set, about 2 hours.

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In a large bowl with a mixer, beat the 3 egg whites and the cream of tartar on high speed until foamy. Gradually add 1/3 cup sugar into the egg whites and continue beating until stiff peaks form. Carefully spread the meringue over the lemon filling, making sure to cover the entire surface of the pie.

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The recipe my mom always used came right on the box of JELL-O Lemon Pudding. All you really need is the lemon pudding filling, a pie crust and whip together some meringue. One thing I love doing is dipping my fork through the fresh lemon just before getting a fork full of pie, it gives it a little zing of sour right as the sweet lemon pudding.

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Place in freezer while preparing the filling. Make pudding: Briskly whisk the 2 packages of instant pudding mix with the cold milk and whisk for 2 minutes. If desired (stronger lemon flavor) add in the lemon extract here. Begin layering pie: Remove 1 and 1/2 cups of the pudding and place in the bottom of the graham cracker crust.

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Whisk whole milk and lemon pudding mix together in a large microwave-safe bowl. Microwave the pudding mix for a total of 8 minutes, stirring every 2 minutes. STEP FOUR: Once the pudding is thick enough to coat the back of a spoon, whisk in the vanilla extract, lemon juice, and lemon zest. Cover and chill.

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Preheat oven to 325 degrees F. Place the baked pie crust on a rimmed baking sheet to catch any drips once filled. For the lemon custard: In a medium sauce pot, whisk together the granulated sugar, cornstarch and salt until no clumps remain. Add in the egg yolks, water, and lemon juice and whisk until combined. Cook the mixture over medium heat.

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2 For the lemon filling: Whisk together the sugar, cornstarch, flour, and salt in a medium saucepan. Gradually stir in 1 1/2 cups cold water until smooth. Cook over medium heat, stirring frequently, until the mixture boils, about 5 minutes. Boil for 1 minute, stirring constantly, then remove from the heat. Step.

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Crust. Preheat the oven to 350°F. Combine crushed graham crackers, melted butter, sugar, and salt. Mix thoroughly. (12 graham crackers crushed, 6 tbs unsalted butter, 2 tbs sugar, pinch of salt) Press graham cracker mixture into a 9 in pie dish, packing it in firmly and coming up over the sides.