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Lemon Meringue Custard Pie Recipe

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This recipe for Lemon Meringue Custard Pie is from The Clarke Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:

1 1/2 cups vanilla wafer crumbs(made from 3 cups vanilla wafers)
2 T water
1 T vegetable oil

Filling:

1 can (14 oz) and 2/3 cup low-fat sweetened condensed milk
1 T lemon zest
1/2 cup fresh lemon juice
3 egg yolks, save the whites

Meringue:

3 egg whites
2/3 cup white sugar
1/8 tsp cream tartar
3 T water
Directions:
Directions:
Preheat oven to 350º. Lightly coat a 9 inch pie pan with cooking spray. Combine crumbs, water and oil in a small bowl. Pat into the sides and bottom of the pie pan.

For the filling, combine milk, zest, lemon juice and egg yolk until well combined. Let sit for 10 minutes until thickened. Pour into the pie pan and bake for 20 minutes or just until the mixture is set. Meanwhile, make the meringue. Combine whites, sugar, cream of tartar and water in a clean bowl. Beat with an electric mixer, whip at the highest setting for 6 - 8 minutes or until stiff peaks form. Spread meringue over the baked lemon filling. Increase the oven temp to 375º and bake for 10 minutes or until meringue is just lightly browned. Chill and serve cold.

 

 

 

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