highlander lemon meringue pie
- Categories
- Jude2
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 1 can | Highlander Condensed Milk |
| 1 teaspoon | Grated lemon rind |
| ½ cup | Lemon juice; (not Meyer variety) |
| 2 | Eggs separated |
| 20 | Cm cooked pastry pie shell or crumb crust |
| ¼ cup | Caster sugar |
Preheat the oven to 180 C.
Combine the condensed milk, lemon rind and juice.
Beat the egg yolks and stir into the lemon mixture. Pour into the pie shell.
Prepare the meringue. Beat the egg whites until the peaks just fold over when the beater is removed.
Gradually beat in the caster sugar. Beat until the meringue is smooth and glossy.
Pile on top of the filing.
Bake in the preheated oven for 10-15 minutes or until the meringue is golden brown. Allow to cool.
Serve cold.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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