This recipe appeared in Easy as Pie… on 14 Oct 2009
1/2 cup unsalted butter, melted
1/2 cup walnuts or pecans, finely chopped
2 cups graham cracker crumbs
3/4 cup fresh lemon juice
1 teaspoon lemon extract
4 pasteurized eggs, yolks separated from whites
2 14–ounce cans sweetened condensed milk
1/4 teaspoon cream of tartar
1/2 cup sugar
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).
WI wine recommendation: Lemony dishes don’t work well with lower acid wines, so try a crisp white (like an unoaked Chablis). Others to consider would be a dry Riesling, Sauvignon Blanc or Grüner Veltliner.