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GREAT
GIFT FOR GRADS!
Dad's Lemon Meringue Pie
The peaks of the meringue turn a tantalizing golden brown in the oven—perfect for plucking off the pie by sneaky fingers. Beware of peak thieves! Printer-friendly version.
2 cups graham cracker crumbs
1/3 cup butter, melted
1/2 cup lemon juice
1 teaspoon grated lemon rind
15 ounces sweetened condensed milk (lowfat or nonfat is fine)
2 eggs, yolks separated from whites
1/4 teaspoon cream of tartar
4 tablespoons sugar
Preheat oven to 325 degrees F.
Crush graham crackers in a plastic zipper bag with your hands or a rolling pin until they are in fine crumbs. Pour crumbs into a medium bowl and add melted butter. Stir with a fork until evenly mixed.
Press crumbs into bottom and up sides of a 9-inch pie pan to form the crust. Alternately, you can use four 4-inch tart pans. Chill crust in the freezer while you make the filling.
Combine lemon juice and rind in a medium bowl; gradually stir in the sweetened condensed milk. Add egg yolks and stir well. Pour into the chilled crust.
In the bowl of an electric mixer, add cream of tartar to egg whites and beat until stiff peaks form. Add sugar gradually; beat until meringue is stiff and glossy.
Pile meringue onto the center of the pie. With a table knife, carefully spread meringue to the edges of the crust, using outward strokes. Make sure the whole pie is covered. Ideally, it should form a "seal" with the edge of the pie plate.
With the knife, pull up little peaks in the meringue. Bake for 15 minutes, until peaks are light golden-brown. Serves 8.
Equipment Needed:
Rolling pin
Pie plate
Electric mixer
Active Preparation Time: 20
minutes
Start-To-Finish Time: 35 minutes
