Mary's Lemon Meringue (made With Milk) Recipe

Mary's Lemon Meringue Pie has been a beloved dessert for generations. This classic recipe combines the tangy flavor of lemon with the sweetness of a meringue topping, all encased in a flaky pie crust. Whether you're baking it for a special occasion or simply craving a delicious treat, this recipe is sure to satisfy your taste buds.

Fun Fact: Lemon meringue pie is believed to have originated in England during the 19th century. It gained popularity in the United States in the early 20th century and has since become a staple dessert in many American households.

Now, let's dive into the recipe for Mary's Lemon Meringue Pie made with milk:

Ingredients:
- 2 pre-made pie crusts (or you can prepare your own from scratch)
- 1 lemon (juice and grated rind)
- 1 pint of sweet milk
- 1 cup of sugar
- 3 egg yolks
- 3 tablespoons of all-purpose flour
- 1 small walnut-sized piece of butter
- 3 egg whites
- 3 tablespoons of sugar (for meringue)
- 1 tablespoon of pulverized sugar (for dusting)

Instructions:

1. Preheat your oven to the temperature specified on your pre-made pie crust packaging or your homemade recipe.

2. Line two large pie tins with the pie crusts, and use a fork to prick the bottoms. This prevents the crusts from puffing up during baking.

3. Once the crusts are prepared, place them in the oven and bake according to the instructions on the packaging or your recipe.

4. While the crusts are baking, prepare the filling. In a mixing bowl, cream together the sugar, flour, and egg yolks until well combined.

5. Add the juice and grated rind of 1 lemon to the mixture. Stir well to incorporate the lemon flavor throughout.

6. In a saucepan, heat the sweet milk on the stovetop until it reaches a scalding temperature.

7. Slowly add the lemon mixture to the scalded milk, stirring constantly to prevent lumps from forming.

8. Cook the mixture on low heat until it thickens, resembling a custard consistency. Be sure to keep stirring to prevent burning.

9. Once the filling has thickened, remove it from the heat and allow it to cool slightly. Avoid letting it become quite cold as it will be easier to spread onto the baked pie crusts while still slightly warm.

10. Take the cooled pie crusts out of the oven and evenly distribute the lemon filling between the two crusts. Spread the filling with a spatula or back of a spoon.

11. In a separate bowl, beat the egg whites until they form stiff peaks. Gradually add 3 tablespoons of sugar to the beaten egg whites, continuing to beat until the sugar is fully incorporated.

12. Spread the meringue mixture over the lemon-filled pies, making sure to cover the filling entirely.

13. Sprinkle 1 tablespoon of pulverized sugar over the meringue, evenly coating the surface.

14. Place the pies back into the oven, now set at a high temperature. Bake until the meringue turns a beautiful fawn color. This should take around 10-15 minutes, but keep a close eye on it to avoid burning.

15. Once the pies are finished baking, remove them from the oven and let them cool completely. This pie is best served chilled, so refrigerate until ready to enjoy.

Fun Fact: The meringue topping not only adds a delightful texture to the pie but also serves as a protective layer, preventing the lemon filling from drying out.

Mary's Lemon Meringue Pie is a heavenly dessert that will brighten your day with its refreshing citrus flavor and fluffy meringue topping. Serve it as a sweet ending to a family dinner or impress your guests at a special occasion.

Similar recipe dishes you might enjoy include Key Lime Pie, which substitutes lemons for zesty key limes, and Coconut Cream Pie, which uses a creamy coconut filling instead of tart lemon. These pies offer a twist on the classic lemon meringue recipe while still satisfying your cravings for a delectable dessert.

So go ahead and try making Mary's Lemon Meringue Pie with milk. It's a timeless dessert that is sure to bring smiles to the faces of all who taste it. Enjoy!