If you do wind up with leftovers store them in the refrigerator, loosely covered with plastic wrap. This pie is really at its best on the same day that it's made. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk. To help firm up the base, after the pie has cooled down, you can place the pie on top of a cooling pack covered with a tea towel. This is a very fun recipe to follow, because Grandma makes it sweet and simple.
If the pie is even remotely warm when you cut into it, the lemon base may be runny. Once your pie is done baking, allow it to cool completely on a wire rack at room temperature before serving. Combine lemon slices and sugar in a shallow bowl let stand until lemon slices are juicy, 4 hours or overnight. Allow the crust to cool, then cover it with plastic wrap and store it on your counter at room temperature until you're ready to fill it the next day. That said, if you're looking to save time you can prepare your pie crust, as described in Step 1, the day before. Pie Filling 28 ounces (792g) sweetened condensed milk (about 2 cups) (not evaporated milk) 3 egg yolks finely grated zest from 4 meyer lemons 1 cup (240ml). Whisk together egg yolks, sweetened condensed milk, and lemon juice.
#LEMON PIE CRACKER#
Let cool completely on a wire rack (about 30 minutes). Ingredients 1 cup graham cracker crumbs 3 tablespoons powdered sugar 3 tablespoons butter, melted 6 egg yolks 2 (14-oz.) cans sweetened condensed milk 1. Press mixture on bottom and up sides of a 9-inch deep-dish pie plate.
In order for the meringue to properly adhere to the lemon filling, without weeping, it's important to make the lemon filling and meringue on the day you plan to serve the pie. Stir together first 2 ingredients add butter, stirring until blended.