We are at week 3 of the Summer of Pie².
This week we will be enjoying a lovely
2 cups graham cracker crumbs
1/2 cup melted butter
1/2 cup finely chopped walnuts
4 eggs, separated
2 (14 oz.) cans sweetened condensed milk
3/4 cup fresh squeezed lemon juice
zest of 2 lemons
1/4 teas. cream of tartar
1/2 cup sugar, preferably bakers sugar if you have it
Preheat oven to 375º F.
In a medium bowl combine crumbs,
melted butter and walnuts and mix well.
Press into bottom and sides of a 10''
deep dish pie plate and bake for
8 to 12 minutes or until set. Remove
from oven and cool completely.
(Keep oven on.)
In a medium bowl combine egg yolks,
sweetened condensed milk, lemon juice
and zest; mix well. Pour into cooled crust
and place in refrigerator.
Note: Before this step I wipe a large
bowl, spatula and mixer blades with
vinegar and then wash in hot, soapy
water. You do not want any grease
on your utensils.
In large bowl combine egg whites
and cream of tartar, beat until soft
peaks form. Gradually add sugar,
beating until stiff peaks form.
Spoon meringue onto top of lemon
filling, spread over pie being sure to
seal the meringue to the edge of the
crust. Swirl and peak meringue with
Bake the pie for 10 to 15 minutes or
until meringue is golden brown. Place
pie in refrigerator and chill for 4 to 6
hours before serving.