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Lemon Meringue Pie Recipe

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This recipe for Lemon Meringue Pie, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeanette Fleming
Added: Tuesday, August 28, 2007


3 egg yolks
1 can Eagle Brand Condensed Milk
1/2 cup lemon juice

3 egg whites, beaten
1/4 tsp cream of tartar
1/3 cup sugar

1 1/4 cups graham cracker crumbs (15 crackers)
2 tbsp sugar
1 stick of butter

Preheat oven to 350 degrees.

Make crust first by mixing graham cracker crumbs with sugar and melted butter. Press this into your pie plate.

Beat egg yolks then stir in the condensed milk and lemon juice. Pour this into the pie crust.

Beat egg whites with cream of tartar until soft peaks form, add sugar gradually, and continue beating until stiff. Spread this meringue over pie and bake for about 15 minutes or until the peaks brown.
Chill in the refrigerator to allow the pie to solidify before serving. This will take four or more hours. Always return to the refrigerator to keep it solid between meals.

Personal Notes:
Personal Notes:
This is John's very favorite pie.




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