1
1
1
Filling and graham cracker crust in prep.
I used only one can of condensed milk (14 oz. size) for the recipe, and only two large lemons, rather than the four called for. I left the grated lemon rind for another time. Making these alterations, I found that there was plenty of filling for one pie.
For the meringue, I used a wire wisk to beat the egg whites, and found that it did a satisfactory job.
Meringue
As far as the graham cracker crust is concerned, I believe I added just a bit more butter. I then mixed the ingredients for the filling, and poured them into the pie shell, and baked the whole for about thirty minutes. I then whipped the meringue mixture up to a thick silky texture, and when the pie was cooked, I took it out of the oven, and scooped the meringue onto the top of the pie. I then placed the pie back in the oven until I could see that the meringue had browned at the top. The pie was then removed from the oven and allowed to cool.
Pie with browned meringue topping.
I noticed a curious phenomenon as the pie cooled. Tiny spherical clear brownish dropplets formed on the surface of the baked meringue. I'm sure that is not meant to happen, and if anybody could shed light on how to avoid their appearance, it would be much appreciated.
Once cooled, the pie itself cut well, but the graham cracker crust adhered quite strongly to the pie plate, so that it was only with difficulty that a slice could be removed. The pie has a strong lemony taste, indicating that perhaps a little less lemon juice would have been enough. But it was still delicious. The texture of the custard was creamy and firm.
The completed pie.
I would recommend this recipe, with, of course, the changes I made above, or any that may seem desirable. My wife liked the pie, and as she is the final test of success, I feel the recipe more than held its own. Our thanks to Yvonne Pène du Bois, and to the Glackenses for compiling the Labrador Farm Cook Book.
1 | 2
