Magic lemon meringue pie
1 Pie
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pastry shell; baked/cooled | |
| 2 | Eggs; separated | |
| 14 | ounces | Condensed milk |
| ½ | cup | Lemon juice |
| 1 | teaspoon | Lemon rind; grated |
| ¼ | teaspoon | Cream of tartar |
| ¼ | cup | Sugar |
Directions
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
Related recipes
- Frozen lemon meringue pie
- Lemon cream meringue pie
- Lemon meringue pie
- Lemon meringue pie #1
- Lemon meringue pie #2
- Lemon meringue pie #3
- Lemon meringue pie #4
- Lemon meringue pie #5
- Lemon meringue pie #6
- Lemon meringue pie #7
- Lemon meringue pie (fruit sweet)
- Lemon meringue pie (pie filling)
- Lemon meringue pie 2
- Lemon meringue pie 3
- Lemon meringue pie 4
- Lemon meringue pie`
- Lemon mousse pie
- Lemon party meringue pie
- Magic lemon pie
- Micro lemon meringue pie