At Christmas this year, my sister-in-law, Carol made the pies.Â She has shared her mom’s Lemon Cream Pie recipe.Â “My mom’s pie had meringue on top made from the whites of the 3 egg yolks.Â Many recipes today suggest whipped cream.Â All soundÂ yummy.Â For the crust I use the Pillsbury and roll it out a little. Use a small pie tin as this is not a big pie. Doubling recipes doesn’t work for me. I just prick the crust with a fork several times, then pre-bake the crust.Â I don’t think Meyer lemons are good for this…not enough acidity and didn’t set up right.Â My mom’s recipe said, ‘do not cool in front of a drafty window’.”
So ingredients are..
1 can Eagle Brand Sweetened Condensed Milk or any brand as long as it is 13 1/2 to 14 oz can.
1/2 cup fresh lemon juice (about 3 lemons)
3 egg yolks (save whites for meringue)
Optional some recipes use the zest of the lemon in this pie also.Â
Pre-bake the pie crust and cool
Mix filling together
Pour filling into baked crust
Make meringue (sometimes I add an extra white for more volume).Â
Put the meringue on top making fancy little doodles, peaks and valleys
Put the pie the oven 325 degrees to brown the peaks of the meringue.
ChillÂ until ready to serve.
The meringue can be tricky so I won’t give details other than
Make sure bowl is dry…copper bowl is best
Do not let any yolk or water get into the whites
You can whisk or use electric beaters
Add cream of tartar to get more volume
Use powdered sugar, regular sugar or vanilla to flavor and/or sweeten
To make this pretty, you can make the pie in cupcakeÂ pan lined with parchmentÂ so each person for dinner has an individual pie.Â Â They are so cute!