"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous


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This recipe for PIE LEMON MERINGUE, by , is from FEAST OR FAMINE, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

MaMa (Loubelle Bridges)
Added: Monday, August 23, 2010


1 14oz. can sweetened condensed milk
1/2 cup lemon juice, 2 large lemons
1 tsp. grated lemon zest
3 egg yolks
1 8" prebaked pie shell

3 egg whites
1/4 tsp. cream of tartar
1/4 cup sugar

In medium bowl combine milk, lemon juice and zest, blend in egg yolks. Pour into cooled crust.

Preheat oven to 325.

Beat egg whites with cream of tartar until soft peaks form. Gradually beat in the sugar until stiff. Spread over filling, seal to edge of crust. Bake for 12-15 minutes or until meringue is golden brown.




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