Lemon Meringue Pie

Name: Lemon Meringue Pie
Ingredients: 1 crumb or baked pastry 8-inch pie shell; 1/2 c. lemon juice; 1 tsp. grated lemon rind; 1 1/3 c. (15 oz. can) Eagle Brand sweetened condensed milk; 2 eggs, separated; 1/4 tsp. cream of tartar (if desired); 4 Tbsp. sugar

7 ingredients

4 steps

Ingredients

1 crumb or baked pastry 8-inch pie shell
1/2 c. lemon juice
1 tsp. grated lemon rind
1 1/3 c. (15 oz. can) Eagle Brand sweetened condensed milk
2 eggs, separated
1/4 tsp. cream of tartar (if desired)
4 Tbsp. sugar

Directions

1

Combine lemon juice and grated lemon rind. Gradually stir into Eagle Brand milk. Add egg yolks and stir until well blended.
2

Pour into chilled crust. Add cream of tartar to egg whites. Beat until almost stiff enough to hold a peak.
3

Add sugar gradually, beating until stiff but not dry.
4

Pile lightly on pie filling. Bake in slow oven at 325° until lightly browned, about 15 minutes. Cool.