Wednesday, June 20, 2012

Lemon Meringue Pie

When the heat begins to tighten there is nothing better for evening dessert, when a fresh breeze rises, than one (or twoscoops of ice creamaccompanied by a slice of pie with a crunchy crusta savory filling and sharply sour  lemon aftertaste, in a  meringue with a smooth creamy and irresistible texture- at least for me. It is very easy, do you want to try it?

  • juice of 2 lemons
  • 1 can sweetened condensed milk
  • 1 packageand a half of sugary  of crackers 
  • 3 tbsp (tablespoons) sugar
  • 250 g butter, melted
  • 6 eggs
  • lemon zest

Preheated oven at 180ºC.

Chop the crackers, add the melted butterknead with your hands, cover withthe mixture the tart pan, and poke the bottom with a fork.In a bowl, pour the condensed milk, the lemon juice1 egg and 5 egg yolksstirring welluntil the mixture is smooth. Put it into the tart pan and take it to the oven for 30 minutes or until cooked and goldenRemove from the oven and let cool. Separately, beat the 5 egg whites with the remaining sugar and spread it over the cream  and take it  back to the oven to 200 º C till it has a golden look on top. Remove from oven, let cool completely and reserve in refrigerator until serving time.


  1. I'm sorry, I just REALLY don't understand this post. First, you said "cover with the mixture the tart pan." Now why would you put the tart pan OVER the cracker-butter mixture? And speaking of the cracker-butter mixture--melted butter? Won't that just make greasy crackers? And since typically pie-crusts are pre-baked in the case of meringue, do crackers not need to be? Why do you need to poke the tart pan with a fork? Do you have to puncture the pan or not? For the lemon filling--no zest? And about the "1 can sweetened condensed milk" there are huge and tiny cans, please give an ounce amount? Also you said "take it to the oven" does that mean bake it in the oven?? Additionally, you instructed to "remove from the oven and let cool." My experience with meringue is that it won't seal properly unless laid upon piping hot filling (belive me, I've ended up with disastrous meringue pies before when I let the filling cool). Then for the meringue itself, you directed to "beat the 5 egg whites with the remaining sugar," however; you never told to use the sugar before, so where is this "remaining" sugar you speak of? And when you say to "take it back to the oven to 200 degrees Celsius till it has a golden look on top," do you have a time range to bake the pie or shall I simply sit in front of the oven and stare at the pie till I see golden? The last sentence is also too vague. Let cool completely--this is at room temperature? And shall it be cooled on a wire rack or should it not be removed from the tart pan? Then "reserve in refrigerator" uncovered or covered? If covered, with what? Then you say "until serving time," which confuses me. What if I make this pie right before I plan to serve it? Then it'll only cool for a few minutes or so. Is there any minimum time required for cooling in the refrigerator?

    Sorry for the long comment and many questions, but I've never made a pie with crackers and condensed milk before and would like to try.

    1. Oh no...I wrote out a whole comment with answers, but it didn't save, so I'll have to write it again! Okay. Here we go again! (:

      July's right. I'm really sorry, but I didn't have time to proofread the post and link it to the original blog. ): But I'll try my best to answer your questions!

      That's a typo. It should be "cover the tart pan with the mixture." Essentially you're making a crust for the pie with the crackers. (: The crackers don't get greasy. The butter just helps them to stick together and create more a crust, rather than just being crumbly. You don't have to pre-bake the crackers!

      You poke the cracker/butter mixture with the fork. DO NOT POKE THROUGH THE PAN! If you do, I'd say that your pie has a good chance of leaking through. I'm afraid I don't know the reasoning behind the poking. ):

      There are about 14 ounces in the cans of condensed milk that I use, and they're a smaller size can. The original writer of the recipe didn't specify the amount of condensed milk to use. Sorry!

      Take it to the oven does mean bake it. (:

      Hmm...I'm not quite sure about that. I'm not a pie expert, so I don't quite know what to do about the cooling.

      The "remaining" sugar just means that you didn't use it for the pie itself, so you're using it for the meringue. I don't really know why she said "remaining." The sugar amount is still 3 tbsp when you add it at that step.

      I would advise probably giving it maybe five minutes in the oven, give it a look-see and see how it's doing, and if it needs more time, keep doing that in five minute intervals.

      For most of the pies I make, I cool them at room temperature. Don't remove your lemon pie from the pan! The crust has a really good chance of falling apart before you're ready to serve it if you do. (:

      I would probably gently put some plastic wrap on it, or if you have a lid that is sort of domed, that might also work, because a flat lid will squish your pie.

      Until serving time...hmm...I think that she meant simply that it's a good idea to make the pie a day in advance so that it has time to cool. If you make it the day of, I agree that it won't have time to cool. I don't really think there's a minimum time for cooling in a refrigerator, but I would leave it in there for an hour or so.

      Not a problem about the long comment! Hope I helped a little!

      - Seana

    2. Here is my new post with another recipe for pie :)

  2. Goodness, that was a LONG comment! Well, since I didn't do this post, I shall let Sea answer it for you, but I'm guessing that she found it on a website and forgot to give credit to the website, then didn't read it over before she posted it.

    I can answer one thing though! About the butter and the crackers! You are making the pie crust. Typically people use graham crackers to make pie crusts and the butter helps it stick together. It isn't as greasy as you think when you mix it up, but the post is obviously confusing.....
    Then you put the butter and crackers you mixed up in the pan like a pie crust. It bakes when you bake the pie, don't worry about that. You don't need to pre-bake it.
    I have no idea why you have to poke it, so I would skip that step. I do know that you DO NOT have to puncture the pan, they your oven would get all grossssss xD

    Um, I'll let Sea deal with the rest because she originally did the post, but I think I'll do my own pie post too. Hopefully that will be clearer, but I'm not an expert at pies ;)

  3. Thank you both for answering all my questions! Wow, I didn't know that you could use crackers for pie crust, that's super cool. I'll definitely try this out! :)

    1. No problemo Jessica :)
      I love homemade graham cracker crusts, they're soooooo wonderful! Tell us how it goes!


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