Lemon Meringue Pie

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Ingredients:

     Crust

1/4 cup sugar

1/4 cup butter, melted

30 graham cracker squares
 

     Filling

3 lemons (1/2 cup juice plus zest)

3 egg yolks

1 can Borden’s Eagle Brand Condensed Milk

     Meringue

3 egg whites

1/4 tsp. cream of tartar

1/4 cup sugar

Preparation:

     Crust

Fine grind graham crackers. Combine graham cracker crumbs, melted butter and sugar. Press into pie dish covering the bottom and sides. Bake in 300˚ oven for 10 minutes.
 

     Filling

Grate the lemon rind to make zest. Juice lemons. Beat egg yolks lightly with a whisk. Combine zest, lemon juice, milk and egg yolks. Beat with an electric mixer until mixture thickens and is light yellow. Pour into baked pie crust.
 

     Meringue

Beat egg whites until thick. Add cream of tartar and sugar and mix well. Place over filling and secure edges to crust. Bake at 350˚ for 10 minutes or until peaks brown.

History:

This recipe comes both from Mike’s mother as well as the Borden’s Eagle Brand cookbook. This is also Mike’s favorite pie.