In the Curious Kitchen

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Summertime Lemon Pie

MK Hennigan

So many of my Mother’s favorite recipes, the ones she compiled in a spiral-bound notebook just for me, are the collaborative work of a lifetime of potlucks and family gatherings. Kay’s Lemon Pie is a favorite and can be made with ready-made graham cracker crust or a homemade version. The is the one thing my Mom’s friend Kay would bring to their work pot luck lunches. Kay would tell you she was not a pie maker but after making this recipe and I am sure you would disagree. The perfect summer holiday pie. Memorial Day and July 4th will taste a whole lot sweeter.

INGREDIENTS

Crust

1 and 1/2 cups crushed graham crackers (14 full size crackers)

1/3 cup sugar

5 tablespoons unsalted butter, melted

1/2 teaspoon Kosher salt

Lemon Pie filling

1 can Eagle brand sweetened condensed milk

1/2 cup freshly squeezed lemon juice

1/4 teaspoon lemon extract

2 egg yolks, save the whites of the eggs for topping

Topping

2 egg whites

1/4 teaspoon cream of tarter

1/2 cup sugar

DIRECTIONS

Crust

  1. Preheat oven to 350°F oven

  2. Place graham crackers in a gallon plastic zip bag, seal to close. Using a rolling pin, roll over the bag to crush the crackers into a fine crumb

  3. Place crumbs in a mixing bowl, add in melted butter, sugar and salt. Stir until all the ingredients have combined and the crumbs are fully incorporated with the butter.

  4. Place crumb mixture in a 9 inch glass pie dish and evenly press the mixture into the bottom and sides of the pie dish. Using the bottom of a measuring cup allows for even pressure.

  5. Bake for 7 to 9 minutes, once crust is finished remove from oven and turn the oven down to 325°.

Lemon Filling

  1. Add condensed milk, fresh lemon juice, lemon extract and egg yolks to a mixing bowl, using a wisk, stir until fully combined and pour into graham cracker crust shell. Set aside.

Meringue Topping

  1. Add egg whites, cream of tarter and sugar into another mixing bowl. Using a hand mixer, mix until stiff peaks are formed. Start out slow and increase speed to form peaks. Cover pie with meringue mixture. Bake the pie until the topping becomes slightly brown, approximately 20 minutes. check often as every oven is different.

Slice and garnish with a fresh lemon slice and a sprig of thyme or mint.

Yield: 8 servings