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Not lemon meringue, not lemon cream … just a lemon pie. And a mouthful of wonderful!
Preheat oven to 400ºF.
Roll out pie dough and place in a pie dish. Poke the crust with a fork, line with aluminum foil and pie weights. Bake at 400ºF for 12 minutes, remove pie weights and foil, and continue baking for 8 more minutes or until golden brown. Take out and set aside to cool.
Reduce oven heat to 350ºF.
Pour the condensed milk in a mixing bowl and add the lemon juice. Mix well. Add the egg and mix together. Pour into the pie crust.
Next, prepare the meringue. Take the egg whites and cream of tartar and beat on high until frothy. Slowly add in the sugar. Beat until stiff peaks form.
Scoop the meringue out onto the pie and smooth it out over the pie. This is such a thin layer of meringue, that I didn’t even try to form peaks; I didn’t want to get too far down into the filling.
Bake at 350ºF for 20 minutes or until meringue is browned.
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Marian Netemeyer on 9.6.2014
Never mind… I checked the recipe on your site and it’s exactly as I suspected…yolks & whites separate…Off to give it a try…
Marian Netemeyer on 9.6.2014
This recipe sounds great & very simple, but I’m a bit confused by the instructions for use of the eggs…could you possibly mean just using the 2 egg YOLKS in the filling, reserving both WHITES for the meringue? I hope to get a reply soon, as I’m anxious to give it a try…Thanks!
melrr on 2.15.2011
Mmmmm…..I love lemons!!