Pie season is here, so I’ve been testing recipes for pastry dough trying to determine which one is really my favorite. There are so many variations on pie crust that it’s been hard to stick with just one, but my trials led me to a recipe which I think will be the new mainstay. They also led me to this super easy lemon meringue pie recipe.
Made with lemon juice, condensed milk and egg yolks, this is more like a lemon version of Key lime pie than a typical lemon meringue, but it is very good and I’ll definitely be making it again. But back to the crust. My new favorite is Ruth’s Grandma’s Pie Crust from allrecipes.com. It’s very similar to the original Crisco recipe, but a little easier to roll thanks to the egg and slightly darker due to the sugar. For the shortening, I used a mixture of plain and butter flavored.
- 1 9 inch baked pie crust, pastry or graham cracker
- 1 (14 oz) can of condensed milk
- 3 large egg yolks
- ½ cup fresh lemon juice
- 4 large egg whites
- 1/4 teaspoon of cream of tartar
- 1/2 cup granulated sugar
- 2 teaspoons cornstarch
- 1/4 teaspoon of vanilla extract
- Mix the condensed milk, egg yolks and lemon juice together in a bowl and pour into the pie crust.
- With an electric mixer, beat the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually add the sugar and cornstarch and beat until peaks are stiff. Beat in the vanilla.
- Spoon meringue over the pie filling and bake at 325 degrees F. for about 25 minutes or until meringue is lightly browned. Let the pie cool at room temperature for about an hour, then transfer to the refrigerator and chill for several hours.