Eagle Brand Lemon Pie

 From my Mother. She would make this pie for me. Then my sister got old enough and would make the pies for me. Then my daughter got old enough and makes them for me. It’s tied for my favorite pie.

Use the crust recipe below or use a premade crust from the grocery  

Graham Cracker Crust

• 1 1/4 c graham cracker crumbs (about 8 or 9 full crackers)
• 3 Tbsp sugar
• 1/4 c butter melted (or maybe add one more Tbsp)

Crush graham crackers with a rolling pin in a large ziplock bag OR use a food processor. 

Add the sugar and stir. Add the melted butter and stir until butter spreads throughout

Pour mixture into a dry pie plate. Spread evenly and use a flat bottom cup or glass (1 c metal measure works) to press together and flatten. Scooch it up around the edges to complete the crust. 

Bake at 325° for 13 min and/or until lightly brown. It will start to smell good when it’s done. 

Pie Filling

Spread in shell

• 1  crumb or baked 8” pie shell (store bought or as above)

• 1/2 c lemon juice (about the juice of two large lemons)
• 1 tsp grated lemon rind or lemon extract 
• 1 1/3 c. (1 14 oz can) Eagle brand milk (sweetened condensed milk)
• 2 eggs separated 
• 1/4 tsp cream of tartar
• 4 Tbs sugar

Instructions

Filling: Combine lemon juice and lemon extract (or lemon zest); gradually stir in Eagle brand. Add egg yolks and stir until well-blended. Pour into chilled crumb crust or cooked pastry shell. 

Irregular surface

Topping: Add cream of tartar to egg whites, beat until almost stiff enough to hold a peak. Add sugar gradually, beating until stiff but not dry. Pile lightly on pie filling. Bake in slow oven (325° F) until lightly browned, about 15 min.  

Cool on a rack. 

You can eat it at room temperature but it’s best served chilled in the refrigerator.