Lemon Meringue Pie Recipe

Ingredients

2 (3 ounce) packages semi-sweet chocolate graham crackers

2 (9 inch) pie pans

1 cup buttermilk

3 eggs

1 cup lemon juice

1 tablespoon water

Directions

Preheat oven to 400 degrees F (200 degrees C) and lightly grease an 8x8 inch baking dish.

Beat chocolate and egg together. Blend egg yolks and lemon juice together, then beat flour together. Stir in egg yolk mixture, water and remaining 3 tablespoons lemon juice. Gently stir into chocolate mixture, breaking up the dough.

Pour half of mixture into prepared crust and seal the sides of the cake with foil leaving about 3 inches of pan space at the bottom. If necessary, cover the two tight-lipped spots at the top with extra foil. Pour half of filling onto the two greased and floured pans.

Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool before serving.

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Comments

alaca angalls writes:

⭐ ⭐ ⭐ ⭐ ⭐

What a simple cookie recipe! I didn't add any milk chocolate chips because I don't like chocolate and was scared of removing unintended flavors in an iced tea. But I fully intended on removing flavors--wiping the syrup off my hands and knees, licking the raw cookie crust, and salivating at the thought of crunchy caramel topping. My husband practically ran off the couch in a huff over the sheer decadence of this cake. It's rich, delicious, and crisp. Helping to smooth the texture of an ice cube. And just plain looks good.

trugurlnuc writes:

⭐ ⭐ ⭐

This was ok. I may make it again but would use fresh ginger and cut back the orange zest.

MoCHoLLo writes:

⭐ ⭐ ⭐ ⭐ ⭐

Excellent bread pudding! Though I used some testing sugar, this is such a basic recipe, and I used only wheats and 240 degree f(2)-tough chocolate chips, which was perfect. It's so simple: overshadowed by the Firebird and Oregonian nitrates, it still tastes great. Much more delicious in person than on the menu.