This simple yet satisfying recipe is for a meringue pie, but not the usual sort that first comes to mind. In fact, it is more similar in texture to what you typically get with a key lime pie. The filling isn’t cooked (only the crust and meringue are baked), so it might be wise to use pasteurized eggs if you worry about that kind of thing or if you’re serving this pie to someone in a high–risk health group. —Leah
unsalted butter, melted
walnuts or pecans, finely chopped
graham cracker crumbs
freshly squeezed meyer lemon juice
pasteurized eggs, yolks separated from whites
sweetened condensed milk
cream of tartar
In This Recipe
Preheat oven to 375° F. Combine the butter, nuts and crumbs in a bowl and mix well. Press the mixture into a 10–inch pie plate and bake for 9–11 minutes or until lightly browned and crust has set. Remove the crust from the oven and allow it to cool completely. Don’t shut the oven off.
Combine the lemon juice, extract, 4 egg yolks and sweetened condensed milk in a medium bowl and mix well. Pour the mixture into the cooled pie crust and put in refrigerator.
Combine the 4 egg whites with the cream of tartar in a large bowl and beat with a hand held mixer until soft peaks form. Slowly add in the sugar and continue beating until stiff peaks form. Check the meringue to see that the sugar has completely dissolved by feeling it with your fingers. It should have a smooth consistency; not gritty or sandy feeling.
Spread the meringue on top of the lemon filling, making sure it seals the entire top by going to the inside edge of the crust. Make decorative swirls in the meringue with a spoon or offset spatula.
Bake the pie for 11–15 minutes or until the meringue turns golden brown. Remove from oven and allow to cool down a few minutes before placing it in the refrigerator to chill completely (about 4 or 5 hours).