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Lemon Meringue Pie Recipe

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

Contributor:  
Contributor:  
Nancy Allen
Added: Monday, May 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Filling:

1 crumb pie shell (vanilla wafer or graham cracker)
1 1/3 cup Eagle Brand Sweetened Condensed Milk
1 1/2 cup lemon juice
2 egg yolks


Meringue:

1/4 tsp cream of tarter
2 egg whites
4 Tbsp granulated sugar

Directions:
Directions:
Filling: Put milk, lemon juice, egg yolks into mixing bowl and stir until mixture thickens. Pour filling into chilled crumb crust.
Meringue:Add cream of tarter to egg whites and beat until almost stiff enough to hold a peak.Then gradually add sugar, beating until stiff and glossy, but not dry. Pile lightly on pie filling and seal to pie crust all the way around. Bake at 325 degrees until top is lightly browned. About 15 minutes. Cool pie and store in refrigerator.
(Nancy made her own pie crust with crushed vanilla wafer crumbs and a little butter to make the bottom and then lined the sides of the pie pan with whole vanilla wafers.)

Personal Notes:
Personal Notes:
Nancy and I shared many things as sisters in law, the least of all this recipe. Barbara asked me to share it with the family. I do so in loving memory of Nancy. ...from Edith Allen

 

 

 

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