My sister Lisa makes the best Lemon Meringue Pie ever. And you can too - the recipe is simple, as long as you follow the instructions carefully.
Prep Time: 25 minutes
Cook Time: 5 minutes
Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/2 cup finely chopped walnuts
- 4 pasteurized eggs, separated
- 2 (14-ounce) cans sweetened condensed milk (NOT evaporated)
- 3/4 cup freshly squeezed lemon juice
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
Preparation:
Preheat oven to 375 degrees F. In medium bowl, combine crumbs, butter, and walnuts and mix well. Press into bottom and up sides of a 10" deep dish pie plate. Bake crust for 8-12 minutes or until set. Remove from oven and cool completely. Keep oven on.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 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.
