"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 - 8 or 9" crumb or pastry shell, cooled 1 can Sweetened Condensed milk 1/2 cup lemon juice 2 egg yolks 1 t grated lemon peel
Meringue: 2 egg whites, room temperature 1/4 t cream of tartar 1/4 cup of sugar
In medium-sized mixing bowl, blend together sweetened condensed milk, lemon juice, lemon peel and yolks until thickened. Fill cooled pie shell.
Meringue: In small-sized mixing bowl, whip whites with cream of tartar until they hold a soft peak. Gradually whip in sugar; continue to whip just until whites hold firm peaks. Pile onto pie filling and seal to inside edge of pie shell. Bake in 325 oven, until top is golden brown, about 15 minutes. Cool.
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