Magic Lemon Meringue Pie

Ingrients & Directions 1 Pastry shell; baked/cooled 2 Eggs; separated 14 oz Condensed milk 1/2 c Lemon juice 1 ts Lemon rind; grated 1/4 ts Cream of tartar 1/4 c Sugar Preheat oven to 350 degrees. In medium bowl, beat egg yolks; stir in condensed milk, lemon juice and rind. […]

Ingrients & Directions


1 Pastry shell; baked/cooled
2 Eggs; separated
14 oz Condensed milk
1/2 c Lemon juice
1 ts Lemon rind; grated
1/4 ts Cream of tartar
1/4 c Sugar

Preheat oven to 350 degrees. In medium bowl, beat egg yolks; stir in
condensed milk, lemon juice and rind. Turn into shell. In small bowl,
beat egg whites with cream of tartar until foamy; gradually add
sugar, beating until stiff but not dry. Spread meringue on top of
pie, sealing carefully to edge of shell. Bake 15 minutes or until
meringue is golden brown. Cool. Chill before serving Refrigerate
leftovers.

Makes 1 – 8 or 9 inch pie

SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed
for you by Nancy Coleman

Yields
1 Pie

RobinDee

Leave a Reply

Your email address will not be published. Required fields are marked *

Next Post

Magic Lemon Pie

Wed Jan 2 , 2013
Ingrients & Directions 1 1/3 c Eagle Brand Sweetened -Condensed Milk 1/4 c Lemon juice Grated rind of one lemon or 1/4 ts Lemon extract 2 Eggs 2 tb Granulated sugar Baked pie shell (8 in.) Blend together Eagle Brand Sweetened Condensed Milk, lemon juice, grated lemon rind or lemon […]

You May Like