Lemom Merigue Pie...

So what do you do with the leftover lemon juice and zest from the Limoncello while you're waiting for it to cure…

LEMON MERIGUE PIE

Crust

16 graham crackers, crushed

3 tablespoons sugar

1 cube (1/4 LB) butter

Pie

4 large or extra large egg yolks

1 14-ounce can sweetened condensed milk

1/2 cup fresh lemon juice (approximately 12 Key limes)

2 teaspoons grated lemon peel, yellow portion only

Meringue topping

Egg whites from above

4 tablespoons confectioner sugar

1teaspoon Cream of tartar

Crust:

Mix the ingredients and press them into a 9" pie plate. Bake in a preheated 350F oven for 10 - 12 minutes until lightly browned. Place on a rack to cool.

Pie Filling

Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lemon juice. Once the juice is incorporated add the other half of the juice and the zest; continue to mix until blended (just a few seconds).

For the meringue whip egg whites while adding the sugar and cream of tartar until stiff and fluffy.

Pour the mixture into the pie shell top with meringue and bake at 350F for 12 minutes to set the yolks and kill any salmonella in the eggs.