Easy Lemon Meringue Pie

By Janet Crow

Guest Columnist

My all time favorite dessert is pie, especially a lemon pie, slightly tart and always refreshing on a hot Summer day. Growing up my Mama and my Grandmothers would always bake pies or cakes over the weekend to have on hand in case somebody stopped by or just to eat on the next week. Mama could make some of the best pies around, still does, and I try to follow in her footsteps. This recipe is about as easy as it gets and is absolutely delicious. For more family recipes follow me on Facebook, www.facebook.com/janetsappalachiankitchen.

Easy Lemon Meringue Pie

1 graham cracker pie crust (I used a store bought one)

14 oz. can sweetened condensed milk

4 egg yolks (reserve the egg whites)

1/2 C. lemon juice

In a bowl, combine the last 3 ingredients well. Pour into the pie crust and bake in a 350 degree oven for 15 – 20 minutes. It will be a slight wiggly, but not too much, it will set up as it cools.

For the Meringue:

4 egg whites

1/4 tsp. cream of tartar

1/4 C. sugar

In a bowl, beat the egg whites until they begin to stiffen up, add in the cream of tartar and gradually add the sugar. Continue beating until stiff peaks form.

Once the pie is baked, top the pie with the meringue and place back into the oven for 7 minutes or until the peaks are light brown.

Allow the pie to completely cool before slicing. Store in the fridge.



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