Lemon Meringue Pie

Lemon Meringue pie is one of our favorite desserts - nothing feels quite as light and refreshing.

• 3 eggs, separated
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
• 1/2 cup lemon juice
• 1 teaspoon grated lemon rind
• 1 graham cracker pie crust (click for recipe)
• 1/4 teaspoon cream of tartar
• 1/3 cup sugar

METHOD

Preheat oven to 350°F.

In medium bowl, beat egg yolks. Stir in sweetened condensed milk, lemon juice and rind. Pour into prepared crust.

In small bowl, beat egg whites with cream of tarter until foamy. Gradually add sugar, beating until stiff but not dry. Spread meringue on top of pie, sealing carefully to edge of crust. Bake 15 minutes in preheated 350°F oven, or until meringue is golden brown. Cool.

Chill before serving. Refrigerate leftovers.

Yield: 1 pie

Contributor: Frances McCarter for Ann Haynes Hagan

 

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