Seriously, Sunday was National Pie Day? Where was I?
Pies are my favorite form of baking, followed closely by muffins, cake and
home made ice cream. (Okay, so not baking but still home made)
I think the occasion should be honored by releasing the the super secret
Magic Lemon Meringue Pie recipe.I know, I know, if you grew up anywhere
between '55 and '75 your mom could get this off the label of sweetened condensed milk.
But hey, they don't print it on there anymore so this little gem is priceless!
You can play it safe and make it just as the recipe says, but rev up that inner
Suzy Homemaker and do what my family always does... 1-1/2 times it!
Makes it just right for an eight inch square pan.
But here's the recipe for the traditional 8" round pie:
Magic Lemon Meringue Pie
1 (8-inch round) graham cracker crust
(YOU make, NOT purchased! Buy the crumbs, read the box)
2 eggs, separated (save whites for meringue)
(YOU make, NOT purchased! Buy the crumbs, read the box)
2 eggs, separated (save whites for meringue)
1 (14 oz.) can Eagle Brand sweetened condensed milk
fresh lemons squeezed to make 1/2 cup, 6 lemons?
(or can use Realemon reconstituted lemon juice)
1/4 tsp. cream of tartar
1/4 c. sugar
Instructions: Preheat oven to 350 degrees.
1. In medium bowl, beat egg yolks; stir in sweetened condensed milk and lemon juice.
2. Turn into pie shell.
3. In small bowl, beat egg whites with cream of tartar until foamy; gradually add sugar,
beating until stiff but not dry.
4. Spread meringue on top of pie sealing carefully to edge of shell.
5. Bake 15 minutes or until meringue is golden brown. Cool completely then refrigerate.
Makes 6 servings. Refrigerate leftovers (hah! there won't be any)
