LEMON MERINGUE PIE
Pies, Cakes and Desserts
Ingredients
- 1 pie
- 1 graham cracker pie crust or 1 baked pie shell (cooled)
- 1/2 cup lemon juice
- 1 can (15 oz) sweetened condensed milk
- 2 eggs, separated
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
Directions
Preheat oven to 325°.
In medium-sized mixing bowl gradually add 1/2 cup lemon juice to 1 can sweetened condensed milk. Stir until completely blended. Add two beaten egg YOLKS and stir until well blended. Pour into crust.
In small mixing bowl mix 2 egg WHITES and 1/4 teaspoon cream of tartar. Beat with electric mixer until stiff. Gradually add 1/4 cup sugar. Spread meringue on top of filling, sealing edges well.
Bake at 325° for 10 to 15 minutes until meringue is lightly browned. Cool at least an hour before serving.
In medium-sized mixing bowl gradually add 1/2 cup lemon juice to 1 can sweetened condensed milk. Stir until completely blended. Add two beaten egg YOLKS and stir until well blended. Pour into crust.
In small mixing bowl mix 2 egg WHITES and 1/4 teaspoon cream of tartar. Beat with electric mixer until stiff. Gradually add 1/4 cup sugar. Spread meringue on top of filling, sealing edges well.
Bake at 325° for 10 to 15 minutes until meringue is lightly browned. Cool at least an hour before serving.
Source: PDF page 196
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