Graham Cookie Crumb Crust
- 15 Graham cookies
- 1/4 cup [60 g] butter
- 1/4 cup [60 mL] icing sugar
Lemon filling
- 1 [10 1/2-ounce / 300-mL] can sweetened condensed milk
- 1/2 cup [125 mL] lemon juice
- 1/4 teaspoon [1 mL] lemon extract
- 2 egg yolks
Meringue
- 2 egg whites
- 1 tablespoon [15 g] sugar
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- Preheat oven to 375°F [190°C].
- Prepare, then bake Graham cookie crumb crust into preheated oven for 5 minutes.
- Remove crust from oven; leave to cool.
- Prepare then pour lemon filling into cooled crust.
- Prepare meringue; completely cover lemon filling with meringue also covering pie crust all around.
- Brown meringue into hot oven.
- Leave to cool completely, then refrigerate pie until really cold, before serving.
Graham Cookie Crumb Crust
- Crumble then well mix Graham cookie crumbs with butter and icing sugar.
- Press mixture over bottom and up sides of an 8-inch [20-cm] pie plate.
Lemon filling
- Into a bowl, really well mix together sweetened condensed milk, lemon juice, lemon extract and egg yolks.
Meringue
- Well beat together egg whites and sugar, until stiff peaks form.
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