We began our summer break with Amelia Bedelia books and Lemon Meringue Pie.
I found a simple recipe she could make on her own, in 20 minutes. No double boilers needed, no standing over the stove. So simple, yet sooo good! It can easily be made gluten free and dairy free as well.
1 ½ Cups graham cracker crumbs
4 tablespoons coconut sugar
¼ Cup butter, melted
Mix together with a fork and finish with your hands. Flatten down on a pie plate. Make sure the crust reaches the top edge of the plate. Bake 20 minutes at 375.
4 egg yolks
1 can condensed milk
¼ Cup lemon juice (freshly squeezed)
Zest of 1 lemon (or 2 if you like it really lemony)
Mix all ingredients together until well combined. Pour over the warm pie crust.
4 egg whites
3 tablespoons sugar (organic cane sugar is best but can use coconut sugar as well)
¼ tsp. cream of tarter
Beat all ingredients together until soft peaks form. Spoon over the lemon mixture and cover completely all the way to the crust.
Bake at 325 degrees for 20 to 25 minutes, or until the merengue is a golden color. Let sit for 1 to 2 hours before serving.
We savored this pie and read some of our favorite parts in the book together. She thinks our pie is just as good as the one Amelia Bedelia makes!
If you have other favorite recipes from books please share! I’m taking ideas to keep the kids busy over the summer please!!
For gluten free, use gluten free graham crackers.
For dairy free, just substitute the condensed milk with condensed milk made with coconut milk (this is actually my preferred type of condensed milk, so yum!).