Today's Flavor with Chef Nikki Shaw
Romantic Monday NANA’S LEMON MERINGUE PIE
Photo Credit: By Verena Matthew
1 store-bought pie shell
1/3 cup fresh lemon juice
1 can Eagle Brand condensed milk
3 egg yolks
3 egg whites
3/4 cup powdered sugar
Preheat oven to 400 degrees. Poke holes in the bottom of the pie shell with a fork. Bake pie shell for 10 minutes, or until golden. In a medium bowl mix together lemon juice & condensed milk. Beat in 3 egg yolks with an electric mixer. Let pie shell cool & pour in lemon filling.
In a medium bowl, beat egg whites with an electric mixer, on high speed. When the egg whites are foamy, slowly add powdered sugar. Beat until meringue is stiff & smooth. Spread meringue over filling. Carefully seal meringue to the edge of the crust.
Bake for 10-12 minutes, or until meringue is golden. Let cool, then refrigerate for 2 hours. For easy cutting: dip a sharp knife in warm water before slicing, after each slice wipe blade then dip it in warm water again.
servings: 8 / prep time: 15 minutes / cook time: 25 minutes