1 cn Highlander Condensed Milk
1 ts Grated lemon rind
1/2 c Lemon juice; (not Meyer
-variety)
2 Eggs separated
20 Cm cooked pastry pie shell
-or crumb crust
1/4 c Caster sugar
Preheat the oven to 180 C.
Combine the condensed milk, lemon rind and juice.
Beat the egg yolks and stir into the lemon mixture. Pour into the pie
shell.
Prepare the meringue. Beat the egg whites until the peaks just fold over
when the beater is removed.
Gradually beat in the caster sugar. Beat until the meringue is smooth and
glossy.
Pile on top of the filing.
Bake in the preheated oven for 10-15 minutes or until the meringue is
golden brown. Allow to cool.
Serve cold.
Yields
4 servings