A friend recently told me about an article she’d read that said people who love lemon are typically not chocoholics, and chocoholics often don’t care for lemon.
I love lemon. And I love chocolate. But given a choice between the two, lemon would be the winner.
All this talk of lemon made me think of the lemon meringue pie my grandmother used to make. And with Memorial Day coming up and it being the unofficial start of summer, what better time to enjoy the tart, refreshing taste of a family favorite?
Here’s my Mamaw Penry’s recipe, in case you want to give it a try.
Lemon Meringue Pie
1 8- or 9-inch graham cracker crust
3 eggs, separated
1 14 oz. can sweetened condensed milk
½ cup lemon juice
¼ teaspoon cream of tartar
1/3 cup sugar
Preheat oven to 350 degrees. In a medium mixing bowl, beat egg yolks. Stir in condensed milk and lemon juice. Pour into shell.
In a small mixing bowl, beat egg whites with cream of tartar until soft peaks form; gradually add sugar, beating until stiff but not dry.
Spread meringue on top of pie, to the edge of shell. Bake 12-15 minutes or until golden brown. Cool. Chill thoroughly, and refrigerate leftovers.