Lemons, lemons, lemons – Lemon Meringue Pie

Lemon Meringue Pie What’s the old saying? “When life gives you lemons, make lemonade!” I say, make Lemon Meringue Pie and Rose Lemonade with the left over lemon juice.

When I was a child, my mother used to make this pie frequently, because it was simple, and always very, very good.  I remember the first time I went to a coffee shop and got excited because they had Lemon Meringue pie, but, it was translucent and nasty.  My mother’s was not made from cornstarch, my mother opened up a can and made magic!

A word about that magic can – my mother used Eagle Brand Sweetened Condensed Milk and I used it for years, and I still use it when I want absolute perfection. I found out about the Hispanic product La Lechera, that not only tastes very good, but it considerably less expensive!  Do yourself a favor and keep a few cans on hand, you can also use it for Magic Cookie Bars (recipe to follow), and Thai Iced Tea. Although La Lechera is very good, Eagle Brand is still my favorite, and is the only one I will use when I make Cappuccino Fudge.

Please don’t buy one of those pre-made crusts.  This recipe is so simple that you will not have any need to “save time”.  If you have a food processor, like my Waring Food Processor, then this whole process takes 10 minutes (including baking the pie!).  If you don’t have a food processor, that’s fine, too.  Either way you go, a graham cracker crust made from scratch is better than a store bought one any day.

So, here are the two things I am making today, including the Rose Lemonade.

Graham Cracker Crust – Simple

Ingredients

  • 6 tablespoons butter melted
  • 24 graham crackers
  • 1/4 cup sugar

Instructions

  1. In a small saucepan or the microwave, melt 6 tablespoons of butter.
  2. There are two methods of doing of making the crumbs:
    1. The best way to do this, however, is in a large food processor, just be sure to use the pulse button and pulse the crackers, then add the butter and sugar, and pulse two or three more times before removing and putting into your pie pan.
    2. Place about 24 graham crackers in a plastic bag. Roll with a rolling pin until finely crushed. This may be done in small batches.
  3. Measure 1 1/2 cups of graham cracker crumbs into a medium bowl. Add 1/4 cup of sugar to the graham crackers. Add the melted butter. Stir or blend together with your hands.
  4. Finally, press into the pie plate or other pan.
  5. To pre-bake the pie crust, bake for 8 to 10 minutes in a preheated 350 degree . oven.

Variations

You can make this crust with other kinds of cookies. Lemon cookies and ginger snaps both make excellent crusts.

Preparation time: 10 minute(s)

Cooking time: 8 minute(s)

Diet type: Vegetarian

Number of servings (yield): 1

My rating 5 stars:  ★★★★★ 1 review(s)

Culinary tradition: USA (Traditional)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

This always makes a perfect pie, and is creamer than the cornstarch version. Using key limes instead of lemons will make a Key Lime Pie.

Lemon Meringue Pie – No Cornstarch!

Ingredients

  • 1 Graham cracker crust
  • 1 can Sweetened Condensed Milk
  • Juice of 1 Lemon
  • Lemon Rind (optional)
  • 1 drop Yellow food coloring (optional)
  • 3 Eggs separated
  • 2 tablespoons Sugar
  • Instructions

Instructions

  1. Preheat oven to 350.
  2. Combine milk with egg yolks and lemon juice and rind. Mix thoroughly.
  3. Pour into prepared graham cracker crust.
  4. Beat eggs until stiff. Gradually add sugar, and beat a bit more.
  5. Spoon eggs over top of pie, making sure all edges are secure, then make peaks with the back of the spoon.
  6. Bake at 350 about 10 minutes or until the peaks are lightly browned.
  7. Let stand and cool, then place in refrigerator and chill thoroughly before serving, at least four hours.

Variations

This always makes a perfect pie, and is creamer than the cornstarch version. Using key limes instead of lemons will make a Key Lime Pie.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Diet type: Vegetarian

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

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