1/2 cup lemon juice
1 tsp. grated lemon zest
3 egg yolks
1 (8-in.) pre-baked pie shell or crumb crust
3 egg whites
1/4 tsp. cream of tartar
1/4 cup sugar
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| LEMON MERINGUE PIE | ||||
| 1 (14 oz.) can sweetened condensed milk 1/2 cup lemon juice 1 tsp. grated lemon zest 3 egg yolks 1 (8-in.) pre-baked pie shell or crumb crust |
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| In a medium bowl, combine milk, lemon juice, and zest; blend in egg yolks. Pour into cooled crust. | ||||
| Meringue: 3 egg whites 1/4 tsp. cream of tartar 1/4 cup sugar |
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| Preheat oven to 325. Beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar until stiff. Spread over filling; seal to edge of crust. Bake for 12-15 minutes or until merignue is golden brown. | ||||