Grandma's Lemon Ice Box Pie
1 Graham cracker crust
(2 ½ cups Graham cracker crumbs, 1 ¼ sticks melted organic butter, dash of sugar)
1/3 cup fresh-squeezed organic lemon juice
I can sweetened condensed milk
3 free-range egg yolks (separated)
(3 chilled egg whites, ¼ cup of sugar, dash of cornstarch, ¼ teaspoon organic vanilla).
Take two dozen or more graham crackers, place in Ziploc bag, and roll with rolling pin until crushed. Adjust amount of graham cracker crumbs for thickness desired. Melt 1 ¼ sticks of organic butter.
Combine ingredients in pie pan and mix gently with a fork, adding dash of sugar. Using the bottom of a drinking glass, press the graham cracker crumb mixture firmly into the pie pan. Place in preheated 400-degree oven for 3 minutes. When cool, place pie crust in refrigerator.
(Tip: if you refrigerate the can of sweetened condensed milk, it will set the pie quicker.) Separate 3 egg yolks, setting aside egg whites in the refrigerator. Mix together 1/3 cup lemon juice, egg yolks, and condensed milk. Pour into chilled graham cracker crust and place in refrigerator while making the meringue.
In a mixing bowl, beat egg whites at medium speed, increasing to high. Slowly add ¼ cup sugar while mixing. Add dash of cornstarch and ½ teaspoon organic vanilla, mixing until stiff peaks form. Spread the meringue on the pie; refrigerate for one hour. Before serving, preheat oven to Broil. Place pie briefly in the oven, just long enough to turn meringue peaks golden (don't take your eyes off it!) Garnish with lemon slices, a sprig of mint, and a sprinkle of graham cracker crumbs.
Enjoy this updated version of Grandma’s signature dessert using organic ingredients whenever possible (especially important with eggs). A great pie any time of year: festive for holidays, refreshing for summer!