Wonderful, classic dessert, inspiring comments from this seasoned lemon and lime meringue pie baker: I hope "prepared" doesn't mean the graham cracker pie crust already in the pan, purchased from the store, ready to bake. Nabisco's original graham crackers have reappeared on grocery shelves after several years' absence and are easy to transform into a crust. Small crumbs are a snap when using rolling pin to smash and roll over the crackers while still in their waxed wrappings. To the crushed graham crackers, add just a little melted butter and sugar, to taste -- not much is needed, just enough to hold crumbs together in the pan. Spread moistened crumbs around the pan and press another pan the same or smaller size onto the crumbs for even thickness, but this step isn't necessary. The crust, if it makes it to the oven (try not to eat the crust right out of the pan before it's baked) is truly worth the tiny bit of extra effort. You won't go back to store-bought.This recipe is similar, but simpler, than the classic lemon meringue pie recipe found on the condensed milk can label, which I've been using since I was 11. But for those who love the sourness of lemon or lime meringue pies, finely grate some lime peel and perhaps also touch of lemon peel and a tiny bit of lemon extract to the lime pie.
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Wonderful, classic dessert, inspiring comments from this seasoned lemon and lime meringue pie...