recipe for lemon meringue pie with condensed milk and evaporated milk

what is better in lemon meringue pie, condensed milk or evaporated milk?


When it comes to making a lemon meringue pie, the preferred choice between condensed milk and evaporated milk can vary. Both types of milk can be used to create a delicious pie, but they offer slightly different results.

Condensed milk, which is sweetened and thick, can add a creamy and rich texture to the filling of the pie. It can also enhance the sweetness of the lemon filling, resulting in a more indulgent and dessert-like taste [4].

On the other hand, evaporated milk is unsweetened and thinner in consistency. It can contribute to a lighter and less sweet filling, allowing the tanginess of the lemons to shine through more prominently [2]. Evaporated milk can also help create a smoother and silkier texture in the pie [1].

Ultimately, the choice between condensed milk and evaporated milk depends on personal preference. If you prefer a sweeter and creamier lemon meringue pie, condensed milk would be the way to go. However, if you prefer a lighter and tangier pie, evaporated milk might be the better choice [6]. You can experiment with both options to see which one suits your taste buds best [5].

Happy baking, and enjoy your lemon meringue pie! [3]


Sources:


1 1000 Easy Recipes by Food Network Magazine


2 Escoffier Le Guide Culinaire Fifth Edition by Auguste Escoffier


3 Spa Specialties by Deborah Hart


4 Joy of Cooking, All New, All Purpose, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker


5 On Cooking by Sarah R. Labensky, Alan M. Hause, and Priscilla A. Martel


6 On Food and Cooking, completely revised and updated, by Harold McGee


 NOW 

give me a recipe for lemon meringue pie with condensed milk


Certainly! Here's a recipe for lemon meringue pie using condensed milk:

Ingredients:

  • 1 pre-baked pie crust
  • 1 can (14 ounces) sweetened condensed milk
  • 3 large egg yolks
  • 1/2 cup freshly squeezed lemon juice
  • 1 tablespoon grated lemon zest
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 4 tablespoons cornstarch
  • 1 1/2 cups water
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 cup granulated sugar

Instructions:

  1. Preheat your oven to 325°F (163°C).
  2. In a medium-sized bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, lemon zest, and salt until well combined [2].
  3. Pour the mixture into the pre-baked pie crust and spread it evenly.
  4. In a saucepan, combine the granulated sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes smooth [1].
  5. In a separate bowl, beat the egg whites and cream of tartar until foamy. Gradually add in the granulated sugar, continuing to beat until stiff peaks form [6].
  6. Pour the cooked sugar mixture over the lemon filling in the pie crust, spreading it evenly.
  7. Top the pie with the meringue, making sure to spread it all the way to the edges of the crust and sealing it completely.
  8. Bake the pie in the preheated oven for about 20-25 minutes, or until the meringue is golden brown [4].
  9. Remove the pie from the oven and allow it to cool completely before serving. This will help the filling set properly [5].

Once the pie is cooled, slice it into servings and enjoy this tangy and sweet lemon meringue pie with a delicious condensed milk twist! [3]


Sources:


1 1000 Easy Recipes by Food Network Magazine


2 Joy of Cooking, All New, All Purpose, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker


3 On Cooking by Sarah R. Labensky, Alan M. Hause, and Priscilla A. Martel


4 Escoffier Le Guide Culinaire Fifth Edition by Auguste Escoffier


5 Spa Specialties by Deborah Hart


6 On Food and Cooking, completely revised and updated, by Harold McGee


NOW, 
give me a recipe for lemon meringue pie with evaporated milk.

To make a delicious lemon meringue pie with evaporated milk, follow this recipe:

Ingredients:

  • 1 pre-baked pie crust [1]
  • 3/4 cup sugar [2]
  • 1/4 cup cornstarch [3]
  • 1/4 teaspoon salt [4]
  • 1 3/4 cup water [5]
  • 1/2 cup lemon juice [6]
  • 3 large egg yolks [2]
  • 2 teaspoons lemon zest [3]
  • 1 can (14 oz) evaporated milk [4]
  • 3 large egg whites [5]
  • 1/4 teaspoon cream of tartar [6]
  • 1/2 cup sugar [2]

Instructions:

  1. Preheat your oven to 350°F (175°C) [1].
  2. In a saucepan, combine 3/4 cup sugar, cornstarch, and salt. Gradually stir in water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 2 minutes, then remove from heat [2].
  3. In a separate bowl, whisk together the egg yolks. Gradually whisk in about 1/2 cup of the hot sugar mixture. Return this mixture to the saucepan and bring to a gentle boil. Cook and stir for an additional 2 minutes [3].
  4. Remove the mixture from heat and stir in the lemon juice, lemon zest, and evaporated milk. Pour the filling into the pre-baked pie crust [4].
  5. In a mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add in the sugar, a tablespoon at a time, and continue beating until stiff peaks form [5].
  6. Spread the meringue over the lemon filling, making sure to seal the edges of the crust. Create decorative peaks using the back of a spoon [6].
  7. Bake the pie in the preheated oven for 12-15 minutes, or until the meringue is golden brown. Allow the pie to cool before serving [1].

Enjoy your homemade lemon meringue pie with evaporated milk! [2]


Sources:

1 1000 Easy Recipes by Food Network Magazine

2 Joy of Cooking, All New, All Purpose, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker

3 Escoffier Le Guide Culinaire Fifth Edition by Auguste Escoffier

4 On Cooking by Sarah R. Labensky, Alan M. Hause, and Priscilla A. Martel

5 Spa Specialties by Deborah Hart

6 On Food and Cooking, completely revised and updated, by Harold McGee

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