savor — guide to food & dining on the azalea coast S u s a n C r e a s y f r o m E l a i n e C r e a s y ’ s r e c i p e Lemon Pie CRUST: ½ cup graham cracker crumbs ¼ cup butter, melted ¼ cup sugar LEMON FILLING: 1 can condensed milk 2 egg yolks ½ cup lemon juice PREPARATION: CRUST: Mix together ingredients and press into a pie plate. Pre-bake at 350 degrees for five minutes and allow to cool. FILLING: Mix together egg yolks and milk. Add ½ cup lemon juice a little at a time, until blended. Pour mixture into graham cracker crust. In a separate bowl, beat two or three egg whites with cream of tarter and sugar until stiff peaks form. Heap onto pie. Bake at 350 degrees for 10 minutes, until light brown. 92 WBM july 2014 MERINGUE TOPPING: ½ teaspoon cream of tartar 2-3 eggs 3 tablespoons sugar
2014-7
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