Lemon meringue pie #4
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅔ | cup | Crushed graham crackers |
| ¼ | cup | Sugar |
| ½ | cup | Butter; softened |
| ½ | cup | Freshly squeezed lemon juice |
| 1 | teaspoon | Freshly grated lemon rind |
| 1 | can | (14-oz) Eagle Brand condensed milk |
| 2 | Eggs; separated | |
| ¼ | teaspoon | Cream of tartar |
| 4 | tablespoons | Sugar |
Directions
Mix graham cracker crumbs and sugar with a fork. Blend in butter. Press into bottom and sides of a 9 inch glass pie pan. Bake at 375ø for 8 minutes. Chill. Combine lemon juice and rind in a small mixing bowl.
Gradually add milk. Add egg yolks and beat on medium speed until well blended. Pour into chilled crust. Combine egg whites with cream of tartar and beat until almost holds peak. Add sugar, 1 Tablespoon at a time, beating until stiff but not dry. Spread meringue on filling and bake at 325ø until lightly browned (about 15 minutes). Cool. Refrigerate until ready to serve. Yield: 6 to 8 servings.
CAROL HODGES (MRS. THOMAS L.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .