Rating: 3.83 stars
87 Ratings
  • 5 star values: 31
  • 4 star values: 22
  • 3 star values: 24
  • 2 star values: 8
  • 1 star values: 2

The meringue topping is just right for the tangy, cool lemon filling (and provides a way to use the whites from the separated eggs). You can easily skip it in favor of whipped cream.

Martha Stewart Living, June 2011

Gallery

Credit: Con Poulos

Recipe Summary test

prep:
45 mins
total:
6 hrs
Servings:
10
Yield:
Makes one 9-inch pie
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Ingredients

For the crust
For the filling
For the topping

Directions

Instructions Checklist
  • Preheat oven to 375 degrees. Make the crust: Coat a 9-inch pie plate with cooking spray. Pulse crackers in a food processor until finely ground; measure 1 1/3 cups, and discard excess. Pulse cracker crumbs, sugar, and 1/4 teaspoon salt in food processor to combine. Add butter, and pulse until mixture is moist and holds together when pressed between 2 fingers.

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  • Press crust evenly into bottom and up sides of pie plate using the bottom of a dry measuring cup. (Make sure the sides and rim of the crust are firmly pressed so they don't crumble when pie gets cut.) Freeze for 30 minutes.

  • Bake crust until firm and turning darker around edges, 10 to 11 minutes. Remove from oven, and reduce oven temperature to 325 degrees.

  • Meanwhile, make the filling: Whisk together condensed milk, lemon juice, egg yolks and egg, and 1/4 teaspoon salt.

  • Pour filling into warm piecrust. Bake until center is set, 25 to 30 minutes. Transfer to a wire rack, and let cool to room temperature. Refrigerate for at least 3 hours.

  • Make the topping: Sprinkle berries with 2 tablespoons sugar and the lemon juice. Let stand for 30 minutes.

  • Meanwhile, heat egg whites and remaining 1/2 cup plus 2 tablespoons sugar in the heatproof bowl of a mixer set over a pan of simmering water until sugar dissolves and mixture is warm to the touch, 2 to 3 minutes. Transfer to mixer, and whisk on high speed until medium peaks form, 8 to 9 minutes.

  • Spoon berries over pie. Spoon meringue over top. Place pie under broiler, with rack in lowest position, until meringue is just browned. Alternatively, use a kitchen torch to brown the top.

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Reviews (2)

87 Ratings
  • 5 star values: 31
  • 4 star values: 22
  • 3 star values: 24
  • 2 star values: 8
  • 1 star values: 2
Rating: 5 stars
07/26/2011
The filling set up beautifully and had a bright lemony taste. Mine didn't seem too sweet. Cheated a litlle by using a ready-made shortbread crust--delicious!!
Rating: 5 stars
06/06/2011
Just delicious! I'm giving this five stars even though it is so sweet you need a tall glass of water or a light lemon spritzer to go with it. I will try reducing the sugar in part of the recipe next time - maybe the crust since graham crackers are already sweet.