This recipe for Creamy Lemon Meringue Pie, by Angie Duke-Haynes, is from The Duke Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 baked pie shell or graham cracker crust 3 eggs - separated 1 can sweetened condensed milk 1/2 cup lemon juice 1/3 cup sugar
Preheat oven to 350º. Beat egg yolks, stir in lemon juice and sweetened condensed milk. Beat egg whites and gradually add sugar. Beat until stiff and spread on top. Bake for 15 minutes. Chill before serving.
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