Recipe Lemon Meringue Pie With Graham Cracker Crust
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For the graham cracker crust.
Recipe lemon meringue pie with graham cracker crust. Remove from heat and add butter. Return to heat and cook until thick while stirring. Add the melted butter.
Bake the crust for 8 to 12 minutes or until it is set. Mix sugar flour and salt in double boiler add water and cook until thick and transparent. Preheat the oven to 375 f.
Refrigerate crust until firm about 30 minutes. Using your fingers and the bottom of a clean drinking glass or measuring cup press the crumbs firmly. To make the crust mix the graham cracker crumbs and chopped walnuts in a bowl.
Using spatula form peaks and swirls in meringue. Step 2 for the crust. Use a rubber spatula to scrape the sides and bottom of the pan to make.
Press mixture evenly into a 9 inch pie pan spreading it up the sides as well. In a medium bowl combine the graham cracker crumbs and sugar. Remove from heat and add egg yolk lemon juice and rind.
Place dough on floured surface coat with some flour and graham cracker crumbs and roll into a 9 inch disk. Add water and whisk until blended. Let cool completely on a wire rack.
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