Lemon meringue pie
Linda Mc Abee
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- eggs separated
- 1 can(s)
- 14oz can sweetened condenced milk
- 1/2 c
- lemon juice
- 9 in gram cracker pie crust, store bought or home made
- 1/4 tsp
- cream of tartar
- 1/4 c
- white sugar
1Beat egg yolks; sweetened condensed milk and lemon juice. Pour into prepared crust.
2Bake in preheated 325°F (160°C) oven for 25 minutes.
3Beat egg whites with cream of tartar until foamy; gradually add sugar beating until stiff peaks form but not dry. Spread meringue on top of hot pie, sealing carefully to edge of crust.
4Return to oven and bake for 10 minutes or until meringue is golden brown. Cool. Chill before serving, if desired.