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CREAMY LEMON MERINGUE PIE

CREAMY LEMON MERINGUE PIE
Mrs. Joseph S. Yoder

1 8 or 9″ graham cracker crumb crust
3 eggs, separated
1 14 oz. can sweetened condensed milk
(NOT evaporated)

? C. ReaLemon reconstituted lemon juice
1 tsp. grated lemon rind
? tsp. cream of tartar
? C. sugar

Preheat oven to 350?. In medium bowl, beat egg yolks, stir in sweetened condensed milk,
ReaLemon and rind. Pour into crust. 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; seal
carefully to edge of crust. Bake 12 to 15 minutes or until meringue is golden brown. Cool. Chill
before serving. Refrigerate leftovers. Makes 1 8 or 9″ pie.

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