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Lemon Meringue Pie Recipe

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This recipe for Lemon Meringue Pie is from The Steidley Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 8 inch baked pie shell
2 egg yolks
1 - 14 oz can of Eagle Brand Sweetened Condensed Milk
1/2 cup of lemon juice (squeezed from fresh lemons)
1 tsp of grated lemon rind

Meringue:
1/4 cup of sugar
1/4 tsp of cream of tartar
2 egg whites
Directions:
Directions:
Beat egg yolks. Stir in sweetened condensed milk, lemon juice and rind. Pour into the pie shell.

Beat the egg whites with the cream of tartar until foamy. Gradually add the sugar beating till stiff, but not dry. Spread meringue on top of the pie. Bake 10 - 15 minutes at 350º until meringue is golden brown.

Tip: It's okay to make the filling ahead of time and refrigerate. But don't add the meringue until just before you are ready to serve the pie.
Personal Notes:
Personal Notes:
Lue and Johnny Maslonka were very good friends of Grandma and Grandpa Hish. I think it's fair to say the Johnny was my dad's best friend. And Lue was a great cook who almost never shared a recipe!

 

 

 

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