Magic Lemon Pie

How to Make Lemon Pie :

1. Begin by preparing the graham cracker crust. In a bowl, combine the crushed graham cracker squares and mix well. Press the mixture onto a 9-inch pie pan, ensuring an even layer. Bake at 375 degrees Fahrenheit for 10 minutes, then set aside to cool.
2. Reduce the oven temperature to 325 degrees Fahrenheit. In a mixing bowl, combine the sweetened condensed milk, lemon juice, lemon peel, and egg yolks. Stir the mixture until it thickens.
3. Pour the lemon filling into the cooled crust, spreading it evenly. Add cream of tartar to the egg whites and beat until they are almost set.
4. Gradually add sugar while continuing to whisk until the mixture forms stiff and shiny peaks. Gently spread the meringue over the pie filling, ensuring it covers the entire surface.
5. Bake the pie at 325 degrees Fahrenheit until the meringue turns light brown, approximately 15 minutes. Once done, allow the pie to cool thoroughly.
6. Now comes the best part – slice a piece of Magic Lemon Pie and savor the delicious combination of tangy lemon filling, creamy meringue, and buttery crust. Enjoy every bite!

Master this recipe like a Pro/Expert with these helpful Tips: 🎓💡

KM’Tips:

When preparing the crust, aim for an even and not overly thick layer to ensure a perfect balance between the crust and the filling.

Zesting Lemons: When zesting lemons for the lemon peel, make sure to only remove the outermost yellow part of the peel. The white pith underneath can be bitter, so avoid grating too deeply.

Room Temperature Eggs: For the best results, use eggs that are at room temperature. They will whip up better and create a more stable meringue.

Make-Ahead: You can prepare the graham cracker crust and lemon filling in advance. Store the crust tightly wrapped at room temperature, and refrigerate the lemon filling. When ready to assemble, bring the lemon filling to room temperature before pouring it into the crust and proceeding with the recipe.

SUBSTITUTIONS AND VARIATIONS

• Gluten-Free Option: For a gluten-free version, substitute the graham cracker crust with a gluten-free crust of your choice. Ensure that all other ingredients used are also gluten-free.
• Meyer Lemon Twist: For a unique flavor twist, try using Meyer lemons instead of regular lemons. Meyer lemons have a sweeter and slightly floral taste, adding an extra dimension to the pie.
• Toasted Meringue: If you prefer a toasted meringue topping, carefully use a kitchen torch to lightly brown the meringue after baking. This will give the pie an irresistible caramelized flavor and a beautiful presentation.

As you take your last bite of this delectable Magic Lemon Pie, we hope it brings back fond memories or creates new ones to cherish.
Don’t forget to share this recipe with your loved ones and invite them to experience the magic as well. Stay tuned for more delightful recipes and culinary adventures from our kitchen!

Nutrition Information (per serving):

Please note that the following nutrition information is approximate and may vary depending on the specific ingredients, quantities used and serving sizes.

Categories: Desserts, Pies, Lemon Recipes, Vintage Recipes

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Magic Lemon Pie

Recipe by Anne MarieCourse: American, Breakfast, Cakes, Desserts, Main Meals, Miscellaneous, Sweet Treats, Worldly Faves

Servings

8

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

285

kcal

Total time

45

minutes

Imagine a pie that magically comes together as it cools, requiring no pre-cooking of the filling. That’s the beauty of Magic Lemon Pie! This recipe holds a special place in our hearts as it was discovered in a treasured collection of handwritten notes belonging to Stephanie’s grandmother (a KMT’s Chef). Digging deeper, we found that it originated from a 1952 Eagle Brand Milk ad recipe book, adding to its charm and nostalgic appeal.

Ingredients

• Graham Cracker Crust:

• 18 graham cracker squares

• Lemon Filling:

• 15 ounces sweetened condensed milk

• 1/2 cup lemon juice

• 2 egg yolks

• 1 teaspoon lemon peel

• 1/4 teaspoon cream of tartar

• 1/4 pound butter or ghee

• 4 tablespoons sugar

• 1/8 teaspoon cinnamon

• Meringue:

• 2 egg whites

• 1/3 cup sugar

Directions

• Begin by preparing the graham cracker crust. In a bowl, combine the crushed graham cracker squares and mix well.
• Press the mixture onto a 9-inch pie pan, ensuring an even layer. Bake at 375 degrees Fahrenheit for 10 minutes, then set aside to cool.
• Reduce the oven temperature to 325 degrees Fahrenheit. In a mixing bowl, combine the sweetened condensed milk, lemon juice, lemon peel, and egg yolks. Stir the mixture until it thickens.
• Pour the lemon filling into the cooled crust, spreading it evenly. Add cream of tartar to the egg whites and beat until they are almost set.
• Gradually add sugar while continuing to whisk until the mixture forms stiff and shiny peaks. Gently spread the meringue over the pie filling, ensuring it covers the entire surface.
• Bake the pie at 325 degrees Fahrenheit until the meringue turns light brown, approximately 15 minutes. Once done, allow the pie to cool thoroughly.
• Now comes the best part – slice a piece of Magic Lemon Pie and savor the delicious combination of tangy lemon filling, creamy meringue, and buttery crust. Enjoy every bite!

Notes

• When preparing the crust, aim for an even and not overly thick layer to ensure a perfect balance between the crust and the filling.
• Zesting Lemons: When zesting lemons for the lemon peel, make sure to only remove the outermost yellow part of the peel. The white pith underneath can be bitter, so avoid grating too deeply.
• Room Temperature Eggs: For the best results, use eggs that are at room temperature. They will whip up better and create a more stable meringue.
• Make-Ahead: You can prepare the graham cracker crust and lemon filling in advance. Store the crust tightly wrapped at room temperature, and refrigerate the lemon filling. When ready to assemble, bring the lemon filling to room temperature before pouring it into the crust and proceeding with the recipe.

Are you curious about anything else❓🤔 Take a look at the most frequently questions Below we get about this recipe:

FAQs:

How do I make the graham cracker crust for the Magic Lemon Pie?

To make the graham cracker crust, mix the crust ingredients well and press the mixture onto a 9-inch pie pan. Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 10 minutes and set it aside to cool.

Can I use a different type of crust for this pie, such as a pastry crust or a cookie crust?

Yes, you can use different types of crust for the Magic Lemon Pie. You can try a pastry crust, an unbaked cracker crust, or a graham cracker crust. Choose the one that suits your preference.

What is the purpose of adding cream of tartar to the egg whites for the meringue?

Cream of tartar is added to the egg whites for the meringue to stabilize and help the egg whites reach their maximum volume. It also gives the meringue a light and fluffy texture.

Can I use bottled lemon juice instead of fresh lemons for the lemon filling?

While fresh lemon juice is recommended for the best flavor, you can use bottled lemon juice as a substitute if needed. However, keep in mind that fresh lemon juice may provide a more vibrant and tangy taste.

How long should I bake the pie after adding the meringue topping?

Bake the pie at 325 degrees Fahrenheit (163 degrees Celsius) until the meringue is light brown, which usually takes about 15 minutes. Keep an eye on it to prevent over-browning.

Can I make this pie ahead of time and refrigerate it?

Yes, you can make the Magic Lemon Pie ahead of time and refrigerate it. It is recommended to allow the pie to cool completely, then cover it and refrigerate for a few hours or overnight before serving.

What are some variations I can try with the Magic Lemon Pie recipe?

You can experiment with different crust variations, such as using a chocolate cookie crust or a coconut crust. Additionally, you can add a layer of whipped cream on top of the lemon filling for added creaminess and flavor.

Is there a gluten-free option for this recipe?

Yes, you can make a gluten-free version of the Magic Lemon Pie by using gluten-free graham crackers or a gluten-free cookie crust as a substitute for the traditional graham cracker crust.

How should I store the leftover pie?

Store the leftover Magic Lemon Pie in the refrigerator, covered with plastic wrap or an airtight container, to maintain its freshness. It is best consumed within a few days.

Can I freeze the Magic Lemon Pie?

Freezing the Magic Lemon Pie is not recommended, as the texture of the pie and the meringue may be affected. It is best enjoyed when freshly made or refrigerated for a short period of time.