Every holiday was a feast when my mother-in-law was alive. Helen was truly the glue that kept all the kids and their families connected. This lemon meringue pie recipe originally came from Helen's mother, so for those of you into math, this recipe is at least 50 years old and it is divine!
3 EXTRA LARGE EGGS, separated
1 can (14 oz) SWEETENED CONDENSED MILK
3 large LEMONS
1 teaspoon fresh grated LEMON PEEL from lemons above
1 prepared GRAHAM CRACKER CRUST
¼ teaspoon CREAM OF TARTAR
1/2 cup SUGAR
Heat oven to 350°F.
Place the egg yolks in a mixer bowl and
beat on medium to high speed until light yellow color, about 3 minutes. Add the sweetened condensed milk, lemon juice
and grated lemon peel and mix on medium speed for 1 minute.
Pour the mixture into the graham cracker pie crust. Place the pie on a baking sheet pan and bake for 10 minutes and remove from oven. Reduce the oven temperature to 325°F.
Meanwhile, wash the mixer bowl and beaters with hot soapy water and rinse well. Combine the egg whites and cream of tartar in the mixer bowl and beat on medium speed until foamy. Increase the mixer speed until soft peaks form. Slowly add the sugar 2 Tablespoons at a time while beating the egg whites on high speed until stiff but not dry.
Spread the meringue on top of the warm pie filling and bake 30 minutes in 325°F or until the meringue is golden brown. Cool the pie to room temperature and then refrigerate until ready to serve.