When I was young my Grandma Bell always made lemon pie on most occasions. The Bell boys, as I call them, just love lemon and especially her pie recipe. The funny thing is that this recipe came from the sweetened condensed milk can years ago and it still is as delicious as I remember. Three ingredients in the filling as well as a graham cracker crust and there you have it.
This is a Classic American lemon pie recipe and very simple to prepare. With Easter on its way, Lemon Pie might be just the thing to serve for your guests. Feel free to change the citrus juices to what ever you have on hand. I mixed lemon juice with blood orange juice to create a citrus blend of flavors, but classic lemon or even lime are great too.
1 package graham crackers, crushed
6 tablespoon melted butter
2 tablespoon sugar + 1/3 cup sugar for meringue
3 eggs, separated
1/2 cup lemon juice, or any citrus juice
1 14 ounces can sweetened condensed milk
1/4 teaspoon cream of tarter
Preheat 325 degrees. In a large bowl mix together graham cracker crumbs, melted butter and 2 tablespoon sugar. Press crumb mixture into a pie pan and bake in the oven for 12 minutes.
Juice the lemons and in a stand mixer combine egg yolks, juice and condensed milk until well blended.
Pour the mixture into the prepared pie crust and bake in the oven for 30 minutes until just set, but not brown.
Next, let pie the cool for 2 hours in the refrigerator. Beat egg whites in a stand mixer and add cream of tarter and sugar. Continue whipping egg whites until firm, but not dry.
Spoon the meringue on top of pie and smooth over with an offset spatula or large knife.
Toast the meringue with a blow torch or under the broiler for a few seconds and chill pie until ready to serve.
Cut the pie into wedges and enjoy!