Africa, our front porch was always a place for a cup of tea and we served pie
almost daily. In the afternoon, Dad would come home for a cup of tea and maybe a
chat with a friend who had dropped in from the city. It seemed that one year I
made this pie at least once a week. Lemon zest—the outermost yellow part of
the peel—contains flavorful oils which add depth to the filling. When cooled,
it is easy to cut into the meringue with a knife, heated in warm water and wiped
1 ⅓ cups graham cracker crumbs
˝ cup unsalted butter, melted
1 can low-fat sweetened condensed milk
˝ cup fresh lemon juice
1 teaspoon chopped lemon zest
2 large egg yolks
2 large egg whites
Pinch cream of tartar
2 tablespoons granulated sugar
Preheat the oven to 350°.
2. Crust: In a medium bowl, mix crumbs and butter. Press |
firmly into a 9-inch pie plate. Bake for 8 minutes.
3. Filling: In a medium bowl, mix sweetened condensed milk,
lemon juice, lemon zest and egg yolks, then pour into crust.
4. Meringue: In a deep medium bowl, use mixer to beat egg
whites until soft peaks form. Add cream of tartar and sugar;
beat until whites stand straight up when beaters are lifted.
5. Top pie with meringue using the back of a dessert spoon.
Bake in a preheated oven for 15 minutes, then cool.
Refrigerate until serving time.
Makes 8 slices