Lemon Swiss Meringue Pie Recipe

This lemon Swiss meringue pie is excellent in taste because the filling is made with fresh squeezed lemon juice and the Swiss meringue is first cooked before it is whipped only leaving you with a marshmallow like meringue that is smooth and delicious. The meringue is very easy to make and once you have made the Swiss meringue for this pie you will not go back to the old fashioned traditional way that your mother or grandmother grew up making. Ingredients for the lemon filling ( use this ingredients for more pie filling )-- A 8 eggs yolks ( room-temperature ) 2 14oz. cans sweetened condensed milk ( Eagle Brand is best ) 1 or 2 Tbsp. pure lemon extract 8 oz. lemon juice ( fresh squeezed ) Ingredients for lemon filing ( use this ingredients for less pie filling )-- B 4 eggs yolks ( room-temperature ) 1 14oz. can sweetened condensed milk ( Eagle Brand is best ) 1 Tbsp. pure lemon extract 4 oz. lemon juice ( fresh squeezed ) Ingredients for Swiss meringue: ( for lemon filling -- A ) 8 large eggs whites ( room-temperature ) 1 1\2 cups granulated sugar Ingredients for Swiss meringue: (I for lemon filling -- B ) 4 eggs whites ( room-temperature ) 1 1\4 cups granulated sugar Instructions for lemon pie filling: Preheat oven at 350 degrees and have your graham cracker pie crust ready. You can look on my video for making your own graham cracker crust. Make sure to have a clean bowl for the eggs whites that have been wiped with white vinegar. Separate the eggs yolks from the eggs whites and have them in separate bowls. In a medium bowl add eggs yolks, condensed milk, lemon extract, and lemon juice. Mix together well with a whisk. Pour the lemon filling in the graham cracker crust and bake in the oven for 20 to 25 minutes until the edges of the filling has set and the middle is still jiggly. Remove from oven and allow to cool for 20 to 30 minutes before transferring to the fridge and chilling for at least 3 to 4 hours. You can also let it sit for overnight. When the pie is chilled and the filling set, you can go ahead to make the Swiss meringue or make it at least the day you want to serve it. Swiss meringue instructions: Wipe down the metal mixing bowl, whisk, candy thermometer, whisk attachment, and the bowl for the eggs whites with vinegar on a paper towel. This is for to remove any trace of oil or grease from the utensils for a perfect meringue. Take extra care that you have no eggs yolks in your eggs whites or your meringue will not whip up well. Using a whisk combine the eggs whites and sugar in a large metal bowl. Take a sauce pan that is not too large and add enough water to it but make sure that when you set the metal bowl that has the eggs whites and sugar mixture that the bottom of the bowl does not touch the water that is in the sauce pan. If there is too much then pour some out. If you have a candy thermometer attach it to the inside of the metal bowl. Turn the stove on medium high and begin whisking the eggs whites and sugar mixture until the thermometer reaches 160 degrees. You can turn off the heat and continue to whisk the sides and bottom of the bowl until there are no more sugar crystals. Take a small amount of the sugar mixture from the sides of the bowl and rub it between your fingers and if the mixture is smooth and not grainy then you are ready to make the meringue. If you do not have a candy thermometer, this finger test is a good way to tell if your eggs whites and sugar mixture if ready to make the meringue. If using a stand mixer ( with whisk attachment ), or hand mixer, beat the eggs whites and sugar mixture at high speed until the meringue reaches stiff peaks. The mixture will become very thick, glossy, and almost marshmallow-like. This will take about 6 to 8 minutes of whipping. Using a spoon or a small offset spatula, spread the meringue over the graham cracker crust that has been filled with the delicious lemon filling. Use the back of the spoon to lift up the meringue and create spikes. Use a blow torch to caramelized he meringue, or bake in the oven 350 or 400 degrees for 5 to 10 minutes or until a little browned. Make sure to watch the meringue carefully so it will not burn. The Lemon Swiss Meringue pie is ready to serve. This pie can be set in the fridge for at least 3 days or maybe a little longer. For the fridge I did let the pie cool down to room-temperature, put it in my cake dome with the cover and let it sit in the fridge. I did this to make sure no extra moisture was on the pie. Plus by using the cake dome the meringue did not get deflated or pressed down. By using the Swiss meringue method for your meringue the meringue will last longer, fluffy up nicely, taste super delicious, and is very light! You can't go wrong for choosing to make this delicious Swiss meringue. I know you, your family, and friends will enjoy this delicious Lemon Swiss Meringue Pie!