Dominic always requests something lemon flavored for his birthday dessert. All year long I force chocolate down his throat when it comes to desserts, so, being the awesome wife I am, I whip up some lemon deliciousness on his one special day! Then, back to chocolate :)
I’ve had this recipe for lemon meringue sitting in my blog drafts since his 29th birthday (we both turn 30 this year – whoop!) and I finally decided it was time to get it posted! For many years, I stuck with lemon bars and lemon cloud for his birthday because meringue seemed much too daunting. But, after a little inspiration from Paula Deen I decided to give meringue a try. Surprise, surprise … meringue is MUCH easier than I ever expected. And, best of all perhaps, the lemon filling could easily be swapped for chocolate filling if you wanted to give a chocolate meringue a try!
Meringue is just the prettiest and so quick and easy to make. Totally a winner for celebrations if you ask me. So, take this lesson from my kitchen — sometimes fancy things are simple things. Find the fancy, simple things in life and all will be well.
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup lemon juice
- 1 teaspoon grated lemon zest
- 3 egg yolks
- 1 (8-inch) graham crust
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
- In a mixing bowl combine all the filling ingredients. Pour into the crust.
- In a stand mixer with the whisk attachment beat the egg whites and cream of tartar until soft peaks form. Slowly pour in sugar while the mixer continues to whisk. Spoon over filling and spread until it is completely covered.
- Bake at 325 degrees for 15 minutes or until the topping is golden brown.
This sounds absolutely yummy! I have a ton of eggs from my chickens and I think a lemon meringue pie would be a great way to use them up. :)