Magic Lemon Pie

 

Ingredients For Magic Lemon Pie

1  8 inch baked pie shell, or graham cracker crust

PIE FILLING:

1 can 15 oz eagle brand sweetened condensed milk

1/2 c lemon juice (fresh, reconstituted, or frozen)

1 tsp lemon peel, grated fresh or dried

egg yolks, reserve whites

FOR MERINGUE:

room temperature egg whites (reserved from above)

1/4 tsp cream of tartar

1/4 c sugar

How To Make Magic Lemon Pie 

1. Preheat oven to 325 F

2. In medium sized mixing bowl, blend milk, lemon juice, lemon peel, and yolks until thickened. Turn into pie shell and set aside

3. Meringue: Whip the whites with cream of tartar until they hold a soft peak. Gradually whip in sugar (one Tbsp at a time) Continue whipping until the whites hold a firm peak.

4. Pile onto pie filling and seal to the inside edge of pie shell. Swirl the top as desired -- but don't play in it or let it sit too long because it will begin to "weep."

5. Immediately place in a 325 F oven and bake until golden brown (about 15 minutes). Cool before serving.

6. For those who don't want to eat raw eggs these are alternate directions found on another recipes:
*Beat egg yolks; whisk in lemon rind, sweetened condensed milk and lemon juice. Pour into prepared crust.
*Bake in preheated 325°F (160°C) oven for 25 minutes. Remove from oven. Increase oven temperature to 350°F (180°C).
*Beat 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.
*Return to oven and bake for 10 minutes or until meringue is golden brown. Cool. Chill before serving, if desired.

source: justapinch.com

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    1. I found it 1 teaspoon Canilla extract! Love it!

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