This pie is unbelievably easy—you really can’t fail. You could make this pie in a plain pie crust, but why would you want to when this sweet and spicy alternative is available? When you prepare the egg yolks for the filling, remember to save the whites for the meringue.
Recipe information
Yield
makes one 9-inch pie
Ingredients
1 recipe Gingersnap Crust (page 22), baked
1/2 cup lemon juice
1/4 teaspoon lemon extract
1 (14-ounce) can sweetened condensed milk
2 egg yolks
1 recipe Mrs. Rowe’s Meringue (page 24) or Weepless Meringue (page 25)
Preparation
Step 1
Preheat the oven to 325°F.
Step 2
Combine the lemon juice and extract, then slowly pour in the milk and blend with an electric mixer on low speed. Add the egg yolks and continue mixing until well blended. Pour the lemon filling into the crust. Top off with the meringue.
Step 3
Bake for about 15 to 20 minutes, until the meringue is lightly browned. Cool on a wire rack for 1 hour before slicing. Serve at room temperature or chilled.
