Elle's Kitchen: Lemon Meringue Pie

 

We are at week 3 of the Summer of Pie².

This week we will be enjoying a lovely

Lemon Meringue.

 

 

Ingredients:

2 cups graham cracker crumbs

1/2 cup melted butter

1/2 cup finely chopped walnuts

4 eggs, separated

2 (14 oz.) cans sweetened condensed milk

3/4 cup fresh squeezed lemon juice

zest of 2 lemons

1/4 teas. cream of tartar

1/2 cup sugar, preferably bakers sugar if you have it

 

 

Preheat oven to 375º F.

In a medium bowl combine crumbs,

melted butter and walnuts and mix well.

 

 

Press into bottom and sides of a 10''

deep dish pie plate and bake for

8 to 12 minutes or until set.  Remove

from oven and cool completely.

(Keep oven on.)

 

 

In a medium bowl combine egg yolks,

sweetened condensed milk, lemon juice

and zest; mix well.  Pour into cooled crust

and place in refrigerator.

 

 

Note: Before this step I wipe a large

bowl, spatula and mixer blades with

vinegar and then wash in hot, soapy

water.  You do not want any grease

on your utensils.

 

In large bowl combine egg whites

and cream of tartar, beat until soft

peaks form.  Gradually add sugar,

beating until stiff peaks form.

 

 

Spoon meringue onto top of lemon

filling, spread over pie being sure to

seal the meringue to the edge of the

crust.  Swirl and peak meringue with

a spoon.

 

 

Bake the pie for 10 to 15 minutes or

until meringue is golden brown. Place

pie in refrigerator and chill for 4 to 6

hours before serving.

 

Enjoy!