Difficulty: Easy * Preparation Time: 30 Min * Cook Time: 10 Min * Servings: 8
Graham Cracker Crumbs
Butter (or margarine)Filling:
2 Cans Eagle Brand Condensed Milk
3-5 Lemons (depending on how much you like lemon)Meringue:
4-6 Large Eggs
1/8 Tsp. Lemon Juice per Egg (you can substitute cornstarch of you prefer)
1/8 -1/4 C. Sugar (Add more or less depending on taste)
Mix graham cracker crumbs with butter until the crumbs stick together easily when lightly pressed. Add sugar to taste. Press into pie pan to form a minimum of 1/4 thick crust. Bake at 350 for 5-8 minutes. Sit aside.
Squeeze lemons, making sure to strain out any seeds or pith.
In a large mixing bowl, combine condensed milk with lemon juice and pour into prepared crust.
Separate eggs and pour the egg whites into a large bowl w/lemon juice and sugar. Beat until stiff peaks form. (Stiff peaks are defined by peaks that keep their form when you remove the beater blades.) Make sure not to over beat.
Using a spatula, coat the pie with a thick layer of meringue, leaving at least one cup in reserve. It does not have to be pretty, just evenly coated.
Using your hand, take globs of the meringue and press them gently into the meringue coating, pulling up to leave generous curls.
Use a kitchen butane torch to obtain the caramelized peaks. The peaks will catch fire, but do not panic, simply blow them out like birthday candles. If you do not have a butane torch, place the pie into a preheated broiler. Watch very carefully as the meringue will go from perfect to burnt in a matter of second.
- Place lemons in the microwave for 30 second immediately before squeezing to generate more juice.
- Cold eggs separate better, but room temperature eggs make a better meringue. The solution is to separate the eggs immediately after removing from the refrigerator and then allow them to rest for 10 minutes until they have come to room temperature.
- On most electric stoves the “broiler” is a setting found on the temperature dial. You may need to move the top rack to a higher shelf notch. On gas stoves the broiler is often found in a drawer at the bottom of the stove.