LEMON MERINGUE PIE

My family loves lemon meringue pie, especially my son and I!  That’s why I always make 2 pies, because it seems that people get nervous that there won’t be enough for everyone to have a generous piece if I just make one.  If you’ve never made meringue before don’t be nervous.  Meringue generally looks great when it first comes out of the oven and then it’s beauty goes downhill from there.  However it is delicious even if it does shrink and weep a bit around the edges.  Wow for a second there I thought I was referring to myself!  Anyway, your family will definitely sing your praises with this one.  Enjoy!!

Ingredients: for the pie

4 extra large egg yolks

1 can sweetened condensed milk

2 t. grated lemon zest.  The number of lemons you will need depends on their size (usually 1 or 2 for this amount of zest).

½ cup freshly squeezed lemon juice (again, the number of lemons you will need depends on how much juice they yield—maybe 4 large lemons for this amount of  juice).

Instructions:

*Using a mini grater or micro-plane grater, grate the lemon zest from the whole lemon.

*After preparing the zest, cut lemons in half and juice them. 

*Using an electric mixer, beat the egg yolks until they are thick and turn a light yellow. 

*Add the sweetened condensed milk.

* Turn speed to low and mix in half of the lemon juice.

* Once the juice is incorporated, add the other half of the juice and the zest, continue to mix until blended (just a few seconds).

* Pour the mixture into a graham cracker pie shell.

* Bake at 350 degrees for 12-15 minutes to set the yolks and to kill any salmonella in the eggs.

Ingredients for the meringue:

4 egg whites

1 t. vanilla

½ t. cream of tartar

½ c. sugar

Instructions for the meringue:

*In a small mixing bowl, beat the egg whites, vanilla and cream of tartar at medium speed of an electric mixer about 1 minute or until soft peaks form.

*Gradually add the sugar about 1 T. at a time, beating at high speed of electric mixer about 4 minutes more or until mixture forms stiff glossy peaks and sugar is dissolved.  To test for stiff peaks, turn mixer off and run a plastic spatula through the mixture.  Then hold the spatula up above the mixture.  If the meringue doesn’t fall off the spatula and pointy peaks are left below, it is ready.  A lot depends on the humidity in the air and also altitude---it’s hard to time, just test it.

*Take pie out of oven after 15 minutes and immediately (and with a light touch)  spread meringue over pie, carefully sealing to edge of pastry to prevent shrinkage. 

*Return meringue-topped pie to oven and bake for 15-20  more minutes or until top is lightly browned.

*Allow pie to cool and refrigerate before serving.