Saturday, June 4, 2011

Magic Lemon Meringue Pie

1 baked 8” pastry shell, cooled or 8” crumb crust
1 can Eagle brand sweetened condensed milk
½ cup ReaLemon Reconstituted Lemon Juice
1 t grated lemon rind
2 egg yolks

In medium bowl combine sweetened condensed milk, lemon juice and rind; blend in egg yolks. Turn into cooled crust.

2 egg whites
¼ t cream of tartar
¼ cup sugar

In small bowl, beat whites with cream of tartar until soft peaks form. Gradually beat in sugar until stiff peaks form when beater is raised. Spread over filling; seal to edge of crust. Bake in slow 325°F oven 12 to 15 minutes or until meringue is golden brown. Cool refrigerate about 2 hours or until ready to serve.

NOTE: To make a 9” pie: Use 3 egg yolks to make the filling. Use 3 egg whites and 6 T sugar to make meringue. Otherwise, proceed as above.

Makes one 8” pie

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