Lemon Pie (the anti-gelatin campaign)
I abhor gelatin as fillings for pie. DETEST. Lol My grandmother has always made lemon meringue or lemon pie (which is lemon meringue pie…minus the meringue) without the use of gelatin. She always used lemon juice and Eagle Brand Sweetened Condensed Milk. It is far superior to using the gelatin. The gelatin is too tart and sweet, and too one-dimensional. Using the condensed milk in combination with the lemon juice makes it sweet (but not too sweet), tart but also smooth and creamy…and rich. There’s just no comparison between the two and I feel that I have to do my grandmother proud and show the world the proper way to make such a delicious pie. It is how she was taught and it’s how she taught me. I was originally going to make a lemon meringue pie, but I didn’t have the cream of tartar so…lol Plus, I never cared if there was meringue on the pie or not when I was growing up, I just ate the filling and crust 😛 So, i was okay without the meringue. You, of course, can make this pie and add meringue if you choose 😀
Lemon Pie (meringue pie): The Right Way ❤
- 1 pie shell (baked, graham cracker crust)
- 3 eggs yolks
- 14 ozs sweetened condensed milk (DO NOT USE GELATIIIIIIIIIIIIIIN. Thank you)
- 1/2 cup Lemon Juice
Pour into crust and bake for 15 minutes at 350 Degrees.
Let Cool in Fridge before Serving!
If you’ve never tried it, you just HAVE to. It’ll change your life, honestly. lol ❤