Unfilled 9 – 10″ pie crust (the recipe I use is here)
- 6 egg yolks (set the whites aside for the meringue)
- 2 cans sweetened condensed milk (14 oz each)
- 1 cup fresh lemon juice
- 3 tablespoons fresh lemon zest
- 6 egg whites, room temperature
- 1 teaspoon cream of tartar
- 2/3 cup sugar
:: Pre-bake your pastryduring a 450F kitchen appliance for ten – twelve minutes, tillsimply barely golden. permitto cool down. cut back the kitchen appliance heat to 325F.
:: Beat the egg yolks (I use my KitchenAid, you’llconjointlysimply use a whisk) for a secondroughlythen slowly add the sugarymilk. Add the juiceand therefore thelemon rind and continue beating till well mixed. Pour into your cooled pastry. Pop the stuffed pie within the 325F kitchen appliance for quarter-hour.
:: meantime, place your reserved egg whites and therefore the cream of tartar during aconscientiously clean bowl and begin beating. you’lltry this by hand howeverit’ll take a small amount of muscle and endurance – in person, I lack the drive. Once the egg whites have began totype soft peaks (they can hold their form slightly, however the mixture still appearance matte and a small amount foamy) you’llbegin adding the sugar, one or two tablespoons at a time. Scrape down the perimeters of the bowl once during awhereasto createpositive all the sugar is incorporated. Adding sugar too quickly may resultduring a gritty end. victimization bakers sugar (superfine) willcut backthe chance of grittiness, however if you’re patient and work the sugar in slowly you will be fine with the regular stuff. Once all the sugar is supplementary, you ought tostill beat the egg whites for a furtherfour minutes (if you areemploying a mixer – most likelya small amount longer if you are doing this by hand). Finished toppingare going to beterribly thick and superblyshiny.
:: once the fifteen minute baking time is up, take your pie out of the kitchen appliance (increase the kitchen appliance heat to 350F at this time) and straightawayunfold the topping over it. try this by adding massive dollops to the pie in numerous places thensleek the dollops along. Then use your spoon or spatula to form peaks within thetopping. Fun! the sole rule is to createpositive that the topping goes all the thanks tothe sting and has contact with the pastry.
:: place the pie back within thekitchen appliance (now at 350F) and let it bake for one morequarter-hour, till the topping peaks area unit gently suntanned. take away and let stand at temperature for a minimum of2 hours before serving.
The pie may be hold on within the fridge, however your topping can get chewy and gritty fairly quickly. i like to recommend creating the pie the day you would like it then consumption the leftovers quickly enough to avoid the necessity to refrigerate. it’s not arduous to try and do.