Lemon chiffon pie with graham cracker crust from The Good Book of Southern Baking: A Revival of Biscuits, Cakes, and Cornbread (page 195) by Kelly Fields and Kate Heddings

  • lemons
  • eggs
  • Show all ingredients...

  • EYB Comments

    EYB has corrected a typo in the recipe title, which appears in the book as "Lemon meringue pie with graham cracker crust”. Must be refrigerated 1 hour.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    EYB has corrected a typo in the recipe title, which appears in the book as "Lemon meringue pie with graham cracker crust”. Must be refrigerated 1 hour.

  • fultre on February 23, 2022

    Delicious pie with lovely lemon flavor. Also fairly simple to make, and keeps well in the fridge. Used graham cracker crust, interested in trying the saltine crust version. Definitely a repeat recipe.

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