|All you need is these 3 ingredients for the Lemon Pie portion. And...a lemon. I forgot to take a picture of the lemon. :(|
|Mix them all up. The egg yolk, lemon juice, lemon zest and sweetened condensed milk.|
|Put them in your pie crust. I made a graham cracker crust...then I bought one. Keep reading...I will explain.|
|Then beat your egg white and your cream of tarter until soft peaks form...like this.|
|Gradually beat in your sugar until stiff.|
|Spread over the lemon filling, sealing it to the edge. Bake for 12-15 minutes or until meringue is golden brown.|
|Like this!!! |
I, of course, got very wrapped up in that project,( have you seen the amount of hardware that comes with one of these?) and did not hear the timer go off. So, as I worked, I began to smell something wonderful baking. In all of my wisdom I attributed the yummy smell to my new Fabreeze Fall Collection candle.
Then it hit me. I didn't light the Fabreeze Fall Collection candle. CRAP!!!!!!!!!!! I burned it. Badly. So badly I didn't want to take a picture. I was wounded.
So...I baked another one. That made me happy again. :) But with a store bought crust becuase I had run out of graham crackers.
Lemon Meringue Pie
1 8 inch prebaked pie shell or crumb crust
3 egg yolkds
1 t grated lemon zest
1/2 c lemon juice
1 14-ounce can sweetened condensed mik
In a medium bowl, combine milk, lemon juice and zest; blend in egg yolks. Pour into cooled crust.
3 egg whites
1/4 t cream of tarter
1/4 c sugar
Preheat oven to 325 degrees.
Beat egg whites with cream of tarter until soft peaks form. Gradually beat in the sugar until stiff. Spread over filling; seal to edge of crust. Bake for 12 to 15 minutes or until meringue is golden brown.
Recipe courtesy of Paula Deen