Lemon Cream Pie with Meringue

Quick and easy pie made from just a few ingredients.  It is an old fashion pie recipe using a premade pie shell, condensed milk, lemon juice, eggs, cream of tarter, sugar and jam. You can make and blind bake your own pastry shell or buy a ready made graham cracker crust.  To make the pie even more delicious you can add a thin layer of raspberry or strawberry jam on top of the lemon cream filling before topping the pie with meringue.  Bake for 15 to 20 minutes to set the meringue and brown the top lightly. If you don’t make meringue, I would still place the pie in the oven to bake for 20 minutes as insurance incase the acid in the lemon juice doesn’t completely cooks the egg yolk.

• Servings: 8 servings
• Time: 20 minutes
• Difficulty: easy
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Ingredients:

• 1 baked pie shell or graham cracker crust pie shell
• 1/2 to 2/3 cup key lime juice (10-12 key limes)
• 1 can (14 1/2 ounces) sweeten condensed milk
• 3 eggs room temperature separated
• 1/2 cup raspberry or strawberry jam
• 1/4 teaspoon cream of tartar
• 3 tablespoons sugar
• 1 teaspoon vanilla

Directions:

Preheat oven 350 degrees.

In a bowel beat sweeten condensed milk with egg yolks. (Reserve the egg whites for meringue.) Add lemon juice to mixture and mix until thick. Pour into pie shell. Warm jam and spoon on top of pie filling before topping with meringue.

To make meringue use a electric mixer beat egg whites until frothy. Add cream of tarter and continue beating until white and thick. Add sugar while beating slowly and beat until the peaks form. Fold in vanilla. Top pie and bake at 350 degrees for 18-20 minutes until meringue is set and peaks are brown. Chill and serve.