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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

MOM'S LEMON MERINGUE PIE Recipe

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This recipe for MOM'S LEMON MERINGUE PIE is from The Cooper Family Cookbook Project, 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:  
2 large egg yolks
1 (14 oz) can Eagle Brand Sweetened Condensed Milk
½ cup lemon juice
1 (8 or 9 inch) prepared graham cracker crust or baked pie crust
2 egg whites
½ tsp cream of tartar
¼ cup sugar
¼ tsp vanilla extract
Grated lemon peel, optional

Directions:
Directions:
Heat oven to 325º. Beat egg yolks in medium bowl with mixer. Add sweetened condensed milk and lemon juice until well mixed. Pour into crust. Bake 30-35 minutes or until set. Remove from oven. Cool 1 hour. Chill at least 3 hours. Beat egg whites with cream of tartar until soft peaks form; gradually add remaining ¼ cup sugar and beat until stiff but not dry. Add vanilla extract and beat until combined. Spoon on top of pie, spreading to cover entire surface and sealing well to edges. Put back in oven and bake for 15-20 minutes or until meringue is browned. Cool slightly and refrigerate. Garnish with grated lemon peel.

 

 

 

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