Kat's Rambling Mind

It’s Easter time, and I made a lemon pie for Easter dinner tomorrow using my grandmother Lila Mae’s recipe. It’s my mother’s favorite, and it’s the only lemon pie I recipe I like. I won’t ramble on much before I get to the recipe, but this pie (and her chocolate pie) always make me think of her and smile.

So here’s the recipe; it’s really quite simple, and the result is delicious.

Lemon Pie:
1-9″ crumb or baked pie shell
1/2 cup lemon juice (About 3-4 large lemons are needed)
1 tsp. grated lemon rind or 1/4 tsp. lemon extract
1-15 oz. can Eagle Brand sweetened condensed milk
2 eggs, separated (reserve egg whites for meringue)

Combine lemon juice and lemon rind or extract; gradually whisk in sweetened condensed milk. Add egg yolks and and stir until well blended. Pour into chilled crumb pie crust or cooled pastry shell.

Meringue:
2 egg whites
1/2 tsp. cream of tartar
4 tbsp. sugar

Add cream of tartar to egg whites; beat until almost stiff enough to hold a peak. Add sugar gradually, beating until stiff but not dry. Pile lightly on pie filling and spread to seal the edges. Bake in slow oven (325 degrees) until lightly browned, about 15 minutes. Cool. Keep refrigerated.

So, there it is, my Mamaw’s lemon pie recipe. Should you decide to make one, I hope it turns out beautifully and that you enjoy every bite. Somewhere, Lila Mae is smiling down in approval. Have a blessed and happy Easter!