By the way, you cannot sanitize the exterior of eggs and make them safe for those in high risk groups or anyone else. Salmonella is on the inside of the egg too, since chickens with Salmonella have it in their ovaries. According to the USDA, the egg yolk is most likely to be contaminated with Salmonella bacteria. And eggs don't have to be fresh from the chicken for the egg whites to fluff - the protein molecules in the albumin doesn't degrade after only a few weeks.
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Yield: Serves 8
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/2 cup finely chopped walnuts
- 4 pasteurized egg yolks
- 2 (14-ounce) cans sweetened condensed milk (NOT evaporated)
- 3/4 cup freshly squeezed lemon juice
- 1/4 teaspoon cream of tartar
- 4 egg whites
- 1/2 cup sugar
In another medium bowl, combine egg yolks with sweetened condensed milk and lemon juice; mix well. Pour into cooled pie crust and place in refrigerator.
In clean large bowl, combine egg whites with cream of tartar. Beat until soft peaks form. Gradually add sugar, beating until stiff peaks form. Make sure the sugar is dissolved; feel a bit between your fingers. If it's smooth and not gritty, the meringue is done.
Spoon meringue on top of lemon filling. Spread over pie, making sure to seal the meringue to the edge of the crust. Use a spoon to make dips and swirls in the meringue.
Bake the pie for 10-15 minutes or until meringue is golden brown. Place in refrigerator; chill for 4-6 hours before serving. Store leftovers in the fridge.