Recipe: Lemon Meringue Pie (graham cracker crust)

LEMON MERINGUE PIE

Here is a Lemon Meringue Pie recipe I copied but haven't tried. The comments belong to the person who posted and possibly created the recipe. - Lynn

"One pie I never liked was lemon meringue pie. Not too long ago, I tried a lemon meringue pie that was unbelievable. This is the best pie I ever ate."

Egg beaters equal to 4 eggs or 4 egg yolks*
1 (14 oz) can Eagle brand sweetened condensed milk (regular or low fat)*
1/2 cup Real Lemon brand lemon juice
1 baked graham cracker crust
4 egg whites
1/4 teaspoon cream of tartar
1/3 cup sugar

Preheat oven to 350 degrees F

Mix together the egg beaters, sweetened condensed milk and Real Lemon juice in a medium size bowl. Pour this mixture into the graham cracker crust.

In a small bowl, beat the egg whites with the cream of tartar until soft whites peaks form. Gradually (not quickly!) add the sugar and continue beating until the mixture is stiff, but not dry. Spread the meringue over the top of the pie, sealing in the lemon part.

Bake in the oven for about 15 minutes. Keep checking the oven after 10 minutes to make sure it isn't burning on the top. Keep checking it every minute. If you don't keep checking it, you can easily burn it. The top of the meringue should be golden brown.

Chill before serving.

*If you don't care about this pie being low fat, use 4 egg yolks in place of the egg beaters and regular sweetened condensed milk. The pie comes out thicker when it isn't low fat but tastes the same to me.

Makes 1 pie
Source: Lynn Fusinato, 1996