Sunday, January 2, 2011

Magic Lemon Meringue Pie

Magic Lemon Meringue Pie

1 baked 8-inch pie shell, cooled or 8-inch crumb crust
1 can sweetened, condensed milk
1/2 c lemon juice
1 tsp grated lemon rind
2 egg yolks

In medium size bowl, combine sweetened condensed milk, lemon juice and rind; blend in egg yoks. Turn into cooled crust.

2 egg whites
1/4 tsp cream of tartar
1/4 c sugar

In small bowl, beat whites with cream of tartar until soft peaks form. Gradually beat in sugar until stiff peaks form when beater is raised. Spread over filling; seal to edge of crust. Bake in slow (325 degrees) oven 12 to 15 minutes or until meringue is golden brown.

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