-
Serves
8
Creator Notes
This recipe produces a low rotund pie that is delightful and like a flash and simple to make. It makes exercise of a store bought Graham Cracker pie crust to connect somewhat about a time within the preparation.
http://tomandanitamorgan.blogspot.com/2012/12/lemon-meringue-pie-low-rotund-high-kind.html —Tom and Anita Morgan
Ingredients
-
Filling:
-
1 of 9″ Graham cracker pie crust
-
6 oz.lemon flavored rotund free yogurt
-
14 oz.rotund free sweetened condensed milk
-
1/2 C contemporary lemon juice
-
2 T lemon zest
-
1 1/2 t unflavored gelatin (1 kit)
-
3 T water
-
Meringue:
-
3 mountainous egg whites
-
2/3 C white sugar
-
1/4 C water
-
1/4 t Cream of Tartar
Directions
-
Pie & Filling:
Combine lemon zest, lemon juice, condensed milk and yogurt in a medium bowl and reserve. - In a runt microwave-safe bowl, sprinkle gelatine over 3 T water and let stand 1 minute.
- Microwave on normal surroundings for 15 seconds; eradicate and inch except dissolved.
- Journey gelatin mixture into yogurt mixture except thoroughly mixed.
- Spoon this mixture into the crust. Duvet with plastic wrap and placement in refrigerator to unruffled down for 1 hour or except nearly firm.
-
Meringue:
Beat egg whites and Cream of Tartar in a mixer at high flee except foamy. Leave in mixer when carried out. - While egg whites are mixing, combine 2/3 C sugar and 1/4 C water in a runt sauce pan. Raise to a boil and cook dinner with out stirring except an inserted sweet thermometer registers 240* F.
- With mixer working at high flee, slowly pour hot sugar and water mixture over whipped egg whites except stiff peaks assemble. Watch out with the mixer pot; this mixture contains crystallized sugar that would possibly be as interesting as glass.
- Take away pie crust with filling from refrigerator; verbalize and unfold meringue over filling. If texture is desired, exercise a lifting/spreading walk to clutch peaks in meringue.This requires some be conscious; but don’t overdo it on this pie as the meringue will give contrivance and flatten.
-
The meringue could maybe moreover be browned about 4 inches below the broiler or with a butane flame location on wide flame moderately than pointed. You are appropriate coloring the meringue and stiffening it fair a runt; so be cautious no longer to overdo this as burnt meringue is bitter. Refrigerate except served for firm texture.