EASY LEMON MERINGUE PIE|
pastry for 9-inch pie crust,
3 eggs, separated
1 (14 oz.) can sweetened
condensed milk (not
1/2 tsp. lemon juice (fresh or
1 tsp. lemon rind
1/4 tsp. cream of tartar
dash of salt
1/3 c. sugar
Preheat oven to 350 degrees. In medium size bowl, beat egg
yolks; stir in sweetened condensed milk, lemon juice and rind.
Turn into baked pie crust. Beat egg whites (at room tempera-
ture) with cream of tartar until foamy. Gradually add sugar,
beating until stiff but not dry. Spread meringue on top of
filling, sealing carefully to edge of crust. Place filled pie
on cookie sheet in oven and bake 12 to 15 minutes or until
meringue is golden. Cool; chill.
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