From "River Road Recipes...The Textbook of Louisiana Cuisine," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
Make graham cracker crust according to directions on graham cracker crumb box. Be sure to bake for eight minutes at 350 degrees. Let cool. Reserve 1/2 cup crumbs for pie topping. Grate one Tablespoon lemon rind and sprinkle on crust. Let stand while filling is being made.
- 5 egg whites
- 2 Tablespoons sugar
- 1 can condensed milk
- 1/2 cup lemon juice
- 1/2 teaspoon yellow food coloring
- 1 baked graham cracker crust
Make graham cracker crust according to directions on graham cracker crumb box. Be sure to bake for eight minutes at 350 degrees. Let cool. Reserve 1/2 cup crumbs for pie topping. Grate one Tablespoon lemon rind and sprinkle on crust. Let stand while filling is being made.
For filling, beat egg whites very stiff, adding sugar gradually. Mix in a separate bowl condensed milk, lemon juice and food coloring. When this is mixed well, fold into stiffly beaten egg whites. Pour mixture into graham crust, sprinkle with 1/2 cup graham crumbs. Keep refrigerated. This pie may also be frozen for future use.
SERVES: 8
