Magic Lemon Meringue Pie
Yield
servingsPrep
30 minCook
15 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
baked, cooled |
|
| 2 | large |
eggs
separated |
|
| 14 | ounces |
milk, sweetened condensed
|
|
| ½ | cup |
lemon juice
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| ¼ | teaspoon |
cream of tartar
|
|
| ¼ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
baked, cooled |
|
| 2 | large |
eggs
separated |
|
| 404.6 | ml/g |
milk, sweetened condensed
|
|
| 118 | ml |
lemon juice
|
|
| 5 | ml |
lemon zest
grated |
|
| 1.3 | ml |
cream of tartar
|
|
| 59 | ml |
sugar
|
|
Directions
Preheat oven to 350℉ (180℃).
In medium bowl, beat egg yolks; stir in condensed milk, lemon juice and rind.
Turn into shell.
In small bowl, beat egg whites with 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 shell.
Bake 15 minutes or until meringue is golden brown.
Cool.
Chill before serving Refrigerate leftovers.
Makes 1 to 8 or 9 inch pie
