Recipe Type: Dessert
Author:
A lemon meringue pie which is creamy and lemony and frankly just plain yummy.
Ingredients
- CRUST
- 1 1/4 cups graham cracker crumbs (or sweet biscuit/cookie crumbs - omit sugar)
- 1/4 cup sugar
- 1/2 cup butter - melted
- PIE
- 1/4 cup fresh lemon juice
- 1 can sweetened condensed milk
- 2 blocks Cream Cheese (250 grams each) - I used Philly Cream Cheese
- MERINGUE
- 5 egg whites, stiffly beaten but not dry
- 1/2 cup caster sugar (super fine sugar - not powdered)
Cooking Directions
CRUST
- Combine the crumbs, sugar and butter and press into a 9 1/2 inch pie pan. Bake in a 350F (180C) oven for about 7 minutes, then cool to room temperature and place in the fridge to cool.
PIE
- Beat cream cheese until smooth and then add the sweetened condensed milk and lemon juice and beat well.
- Pour into prepared, cooled crumb crust and chill until firm. Yes, it does get firm.
MERINGUE
- Beat egg whites til stiff but not dry and gradually add the sugar and continue beating until all the sugar has been dissolved.
- Spoon mixture on the pie and swirl to get soft peaks.
- Bake in a 400F (200C) oven for about 7 minutes or until the peaks are dark brown and the rest of the meringue is a nice tan color.
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