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Creamy Lemon Meringue Pie Recipe

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This recipe for Creamy Lemon Meringue Pie is from The Still Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (8 in.) baked pastry shell, cooled
2 eggs, separated
1 (14 oz.) can Eagle Brand sweetened condensed milk
1/2 c. Real lemon reconstituted lemon juice
1 t. grated lemon rind
1/4 t. cream of tartar
1/4 c. sugar
Directions:
Directions:
Preheat oven to 350º. In medium bowl, beat egg yolk; stir in sweetened condensed milk, Realemon 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.

 

 

 

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