This being early Spring, in spite of the 90 degree temperatures, I started the unenviable task of cleaning up the garden. This year that meant transplanting many of the herbs and trees that had long since outgrown their pots. (I have a container garden, as I have only a patio attached to my condo). It’s taken several weekends but it is finally finished, except I hope to find a water feature that will fit as I love the sound of moving water.
During the process, I was transplanting my dwarf Meyer lemon tree from its original and now much too small pot to one that, hopefully will allow the tree to flourish (although it’s not looking too good right now). But hidden on a branch that was up against the wall were two lemons, ready for juicing. Logic tells us that we must then make a lemon meringue pie, right? For it would be a shame to waste perfectly good lemons.
The lemon pie my mother made was not your typical corn starch, sugar and juice pie in a standard short crust, she made a lemon cream in a graham cracker crust. So lemon meringue pie, isn’t really lemon meringue pie to me if it isn’t like mom’s. Until we moved to Reno, we always had Meyer lemon trees, so the pies were always Meyer lemon meringue and that is my favorite – hence the dwarf Meyer lemon tree in the pot on my patio.
The lemon pie recipe used to be in the little recipe booklet that was glued to the top of the Borden’s sweetened condensed milk can, but if you have never tried it or never seen I offer it here as a wonderful alternative to your basic lemon meringue pie. For those of you who bake, I’m sure you’ll notice that it is virtually identical to the Key lime pie, but with meringue rather than whipped cream. The sweetened condensed milk makes it a much richer pie and tastier.
Lemon Meringue Pie
Graham Cracker Crust
1¼ Cup Graham Cracker Crumbs; ¼ Cup Sugar; 5 Tablespoons of Butter
Bake for 8 minutes in a 350° oven. Allow crust to cool a bit and turn the oven down to 325°
1 14oz. can Sweetened Condensed Milk; 1/3 Cup Lemon Juice; 3 Egg Yolks (be sure to save the whites)
Mix together and pour into crust
3 Egg Whites; ¼ Cup Sugar; ¼ teaspoon Cream of Tartar
Whip egg whites and cream of tartar, adding sugar gradually, until they reach stiff peaks. Pile meringue on to filling, making sure you spread it over the edge of the crust to seal it. Bake in a 325° oven for 15 minutes. Cool on a rack and then refrigerate
That’s all there is too it, easy, quick and very tasty. Give it a try and let me know how it goes.
I was hooked from the start.
I truly enjoyed this book. Great books to me are ones that I can visualize. This was a Hallmark movie.
This Book is a Hidden Gem!
The blog tour for Days of Future Past is continuing through this week. So stop by one or more of the blogs for a chance to win the book and a $15 Amazon gift card.
If you feel so inclined to surf the net for book blogs try these as well and get more chances to win.
March 16: Sultry, Steamy Reading
March 17: My Devotional Thoughts
March 17: Jen’s Reading Obsession
March 18: Long and Short Reviews
March 19: Romance Novel Giveaways
March 20: Andi’s Book Reviews
March 23: Books N Pearls
March 24: Books and Other Spells
March 25: Owltastic Promotions
March 26: Unabridged Andra’s
March 27: Queen of All She Reads