I’ve been working on some easy recipes to get my kids into the kitchen and this is one that hits the spot. I find that I give a lot of lip service to the idea of having them in the kitchen but I don’t encourage it as much as I should. So this is me starting to open the gates of my favourite room in the house a little wider.
Sweetened condensed milk is the magic ingredient. Mix it up with lemon juice and egg yolks and voila! The graham cracker crust is just as easy and the meringue is child’s play, especially when you have a stand mixer. The height of the meringue may seem a bit over the top to you, so if you’re not looking for this pie to make a big statement, use 4 egg whites instead of 6 and reduce the sugar to 1/2 cup.
Easy Lemon Meringue Pie
1 1/2 cups graham cracker crumbs
3 Tbsp + 3/4 cup granulated sugar
1/2 cup butter, melted
2 cans sweetened condensed milk
4 eggs, separated
2 egg whites
2/3 cup fresh lemon juice
Preheat the oven to 350 F.
Combine the graham cracker crumbs, 3 tablespoons sugar and melted butter in a medium bowl. Press the crumb mixture evenly into a 9-inch pie plate. Bake in the oven for 5 minutes. Remove from the oven.
Meanwhile, combine the sweetened condensed milk, 4 egg yolks and fresh lemon juice and whisk until smooth. Pour into the graham cracker crust and bake for 15 minutes. Remove from the oven and chill for at least 3 hours or overnight.
Before you want to serve the pie, preheat the oven to 375 F. Whip 6 egg whites and 3/4 cup sugar together in a stand mixer fitted with the whisk attachment. Whip for a few minutes or until they are glossy and stiff. Spread the meringue in a dome shape over the chilled pie. Place the pie in the oven for 5 minutes or so, until the meringue starts to turn golden. Remove from the oven and serve. Refrigerate any remaining pie for a day or so.