This week’s pie is one of my dear work friend’s favorites. I hosted a working lunch at the farmhouse and this little pie was the perfect end to a light spring lunch. As I’ve mentioned before, meringues can be so much fun to make. Don’t be intimidated. Try it, you’ll impress yourself!

Lemon meringue pie was also a favorite of my great Mammaw. The story goes, she always had lemon meringue pie for family gatherings. While I never got to meet her, know her great laugh, or be privy to her spirited personality, in some small way, I’d like to think that making meringue pies will help honor her. Maybe some day in heaven we will get to reminisce over a slice.

While I don’t have Mammaw’s recipe, this is a tried & true lemon meringue pie from Paula Deen, so you can trust it’s a no fuss, scrumptious pie. I usually double the meringue for this recipe so it’s piled high. Perfect for a spring luncheon or to create a new family tradition.

Lemon Meringue Pie {Week 17}

1 (8 inch) pre-baked pie pastry
3 egg yolks
1 tsp grated lemon zest
1/2 cup lemon juice
1 (14 oz) can sweetened condensed milk
3 egg whites
1/4 tsp cream of tartar
1/4 cup sugar

In medium bowl, combine milk, lemon juice and zest; blend in egg yolks. Pour into cooled crust.

Preheat oven to 325°.

Meringue: Beat egg whites with cream of tarter until soft peaks form. Gradually beat in the sugar until stiff. Spread over filling; seal to edge of crust. Bake for 12 to 15 minutes or until meringue is golden brown. Enjoy!!!