I love eating pie. I hate baking pies. That’s why this recipe makes me so happy. Not only did I use a store-bought graham cracker pie crust (although I have included the directions for making your own crust), but the only baking required is to set the pie and brown the meringue! That makes me smile – I hope you smile when you try it!
1 ½ cups fine graham cracker crumbs
½ cup sugar
½ stick butter (1/4 cup), melted
1 (14 oz.) can sweetened condensed milk
½ cup fresh lemon juice (about 2 large lemons)
1 teaspoon grated lemon zest
3 large egg yolks, whites reserved for meringue
3 large egg whites
¼ teaspoon cream of tartar
¼ cup sugar
Preheat oven to 325 degrees F.
- In a mixing bowl, stir together the graham cracker crumbs and sugar until combined.
- Stir in the melted butter.
- Press the mixture firmly into a 9” pie plate and set aside.
- In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks reserving the whites for the meringue.
- Pour the mixture into the crust.
- Beat the egg whites and cream of tartar in a medium bowl with an electric mixer until soft peaks form.
- Add the sugar and whip until peaks are stiff.
- Spread the meringue over the pie and seal to the edge of the crust.
- Bake until meringue browns slightly, 15 to 20 minutes.
- Chill for at least 2 hours before serving.
Food Mingle Blog Alternatives and Substitutions:
- As mentioned above, I chose to use a store-bought graham cracker crust, but the home-made crust described here does look pretty easy (even for me!)
- You’ll be tempted to use bottled lemon juice, but don’t do it. The fresh squeezed lemon really gives this pie a bright and fresh taste…after all, it IS a LEMON pie!
Yield: 8 servings
Adapted From: http://www.foodnetwork.com, courtesy Trisha Yearwood. Show: “Trisha’s Southern Kitchen” and Episode: “Trisha’s College Roommate Reunion,” 2010.