"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Lemon Meringue Pie Recipe

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This recipe for Lemon Meringue Pie, by , is from Florence Hardy's 80th Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sally Holloway
Added: Monday, January 5, 2009


1 box vanilla wafers
1/2 stick butter
1 can Eagle Brand Milk
4 egg yolks
1/2 cup lemon juice

4 egg whites, room temperature
5 tablespoons sugar
1/2 teaspoon cream of tartar
1 teaspoon vanilla

Spray Pam in pie pan. Count out enough vanilla wafers to stand up on sides of pan to make sides of pie. (approximate 15)
Crush enough wafers to have 1 1/2 cup crumbs.
Add melted butter to crumbs and press into bottom of pie pan. Bake 10 minutes at 350. Line sides of pan with whole wafers.

Mix egg yolks until light in color, add Eagle Brand and stir together completely. Gradually add lemon juice to milk and egg mixture. Pour into wafer crust.

Whip in a very cold bowl, egg whites, cream of tartar and a dash of salt until very fluffy. Gradually add sugar one tablespoon at a time. When very stiff and whites hold the peak, gradually add vanilla.

Fold whites onto lemon filling, touching the cookies on the sides. Bake at 375 until brown.

Cool and then refrigerate.

Personal Notes:
Personal Notes:
You can buy the vanilla wafer crust already made, but be sure to add the vanilla wafers standing up on the sides! I have made this since the early 60's and living in California. I often make this for Jimmy's birthday and all holidays.




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