Lemon Pie, yum

Lemon pie

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.

Last year...

Last year… boy did it smell wonderful!

After transplantation :-(

After transplantation :-(








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 pie slice2

Printable Lemon Meringue Pie Recipe

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°

Lemon Filling

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.

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April 1: Lisa Haselton’s Reviews and Interviews
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One thought on “Lemon Pie, yum

  1. Sheila L. M. says:

    Lemon meringue pie has always been high on my favorites list. But I don’t eat desserts much due to weight issues. I just might have to make an exception and try this version. I am not familiar with Meyer lemons.

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