"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Lemon Meringue Pie Recipe

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

Charlotte Observer
Added: Monday, December 10, 2007


No-stick spray
1 wrapped section of 1-pound box of Ritz crackers
3 egg yolks
1 (14oz.) can sweetened condensed milk
1/2 c. freshly squeezed lemon juice
1 to 2 tsp. grated lemon rind

3 egg whites
pinch cream of tartar
6 tbsp. sugar

Lightly coat 9-inch pan with no-stick spray. Stand whole crackers around sides of pan; crush remaining crackers and firmly press crumbs on bottom. In medium mixing bowl, beat egg yolks; stir in sweetened condensed milk, lemon juice, and lemon rind. Put into heavy saucepan and heat over low to medium temp., stirring constantly, until temp. in middle of mixture reaches 160 on thermometer (I used an instant-read thermometer). This takes about 5 minutes. Pour into pie shell.

Make meringue by beating egg whites and cream of tartar until mixture form soft peaks. Add sugar gradually and beat until stiff peaks form. Smooth over top of pie, sealing mixture to edges of pie. Bake at 325 12 to 15 minutes or until brown. Cool Chill. Refrigerate leftovers.




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