Lemon Pie

Hazel's Hot Dish Recipe of the Week

Today, as I put the squeeze on the last orange my friend brought from Florida, I asked myself, “Self, what about the remaining three lemons?” In the cabinet was the answer. Longtime cooks may have forgotten this recipe, and new cooks can easily prepare this dish.

Crust:

Preheat oven to 350°.

1 1/2 cups graham cracker crumbs (get the cheap ones — already crumbled)
2 teaspoons sugar
5 teaspoons butter melted

Mix crumbs and sugar; add butter. I mix this with my hands. Press into a 9-inch pie pan. Cook 8 minutes.

Pie:

3 egg yolks
1 can sweetened condensed milk (I use Eagle Brand)
1/2 cup lemon juice

Beat yolks with rotary beater. Stir in milk and eggs. Mix well. Pour into baked crust. Bake 30 minutes.

I make meringue by beating egg whites until they froth. Add 1/4 cup plus 1 heaping teaspoon sugar and 1 teaspoon vanilla while beating. Return pie to oven baking until meringue browns. Some people add whipped cream. Either way is wonderful!

I can smell mine baking now. Yummy.