Yield: 1 Servings
|1 can||Sweetened condensed milk|
|1||Lemon ; juice of|
|1||Lime ; juice of|
|½ teaspoon||Cream of tartar|
|1||9-inch baked pie shell|
Notes: By Mary K. Gombert, Lehighton. The Times News, PA Beat egg yolks until lemon colored. Blend in condensed milk slowly. Add cream of tartar to egg whites and beat until foamy. Continue beating, adding sugar (1 T. at a time) until egg whites peak. Fold 6 T. of the meringue into the filling mixture. Pour into 9 inch baked pie shell. Top with meringue and bake at slow oven 330 until golden brown.
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 6, 1998