I asked my husband if he would like for me to make a lemon meringue pie tonight or wait until the weekend. He said, "Whatever you want to do is fine with me, but I will never turn down a lemon meringue pie." Well, I know what that means, so I went ahead and made it tonight.
Although I believe in healthy eating, I think it's okay to have a once-in-a-while treat. The pie is in the fridge now. It's taking a lot of self-restraint to wait until it's cold enough to call it a lemon icebox pie. Otherwise, it'll be a warm, gooey (but delicious) mess that you have to eat with a spoon.
Here's my recipe. I have to eat gluten-free, so you can adjust the recipe if you can have wheat.
Lemon Meringue Pie (or Lemon Icebox Pie)
- 1 cup gluten-free graham cracker crumbs
- 1/4 cup butter, melted
- 3 eggs
- 1 can sweetened condensed milk
- Juice from 2 large lemons
- 3 tablespoons sugar
- 1/2 teaspoon cream of tartar
- Preheat the oven to 350.
- Spray a pie pan with nonstick cooking spray.
- Melt the butter and stir in the graham cracker crumbs.
- Press the mixture into the pan over the bottom and up the sides. Sit aside.
- Separate the egg yolks from the whites into medium sized bowls. Set aside the whites.
- Pour the sweetened condensed milk into the bowl with egg yolks and beat until well blended with a mixer. Add the lemon juice.
- Pour the mixture over the pressed graham cracker crumbs.
- With clean, dry beaters, beat the egg whites until they form a stiff peak. Add the sugar and cream of tartar. Beat for another 15 seconds to make the meringue.
- Spread the meringue over the pie filling. Tap the top with a fork to make little peaks.
- Put in the oven and bake until the peaks turn light brown. Remove from the oven and let the pie cool for about 15 minutes.
- Refrigerate for at least an hour before serving.
It's almost time to cut the pie. Have a wonderful rest of the week!