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Lemon Meringue Pie Recipe

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This recipe for Lemon Meringue Pie, by , is from 50 Years of Good Eats - Mixing Bowls & Cookie Sheets , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elaine Miller

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs separated
1 (14 oz.) can eagle brand sweetened condensed milk
cup real lemon juice
1 tsp. grated lemon zest
1 graham cracker pie crust
tsp. cream of tartar
1/3 cup sugar


Directions:
Directions:
Preheat oven to 350 degrees. In medium bowl, beat egg yolks, stir in condensed milk, lemon juice and lemon zest and mix well. Pour in pie crust. In small bowl beat egg whites, cream of tartar until foamy, gradually add sugar beating until stiff but not dry. Spread meringue on top of pie sealing carefully to edge of crust. Bake 15 minutes meringue is golden brown. Cool before serving. Refrigerate left overs.

 

 

 

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