Desserts - Lemon Meringue Pie (Condensed Milk)

By chlovett10

Ingredients

• Meringue:
• 1 8 inch pie shell, cooled or vanilla wafer crust; 1 1/3 cups (15 oz) Eagle Grand Condensed Milk; 1/2 cup lemon juice; 1 teaspoon grated lemon peel; 2 egg yolks
• 2 egg whites
• 1/2 teaspoon cream of tartar.

Preparation

Step 1

1 8 inch pie shell, cooled or vanilla wafer crust; 1 1/3 cups (15 oz) Eagle Grand Condensed Milk; ½ cup lemon juice; 1 teaspoon grated lemon peel; 2 egg yolks

In medium sized mixing bowl blend together Eagle Brand milk, lemon juice, lemon peel and egg yolks until thickened. Turn into pie shell.

Meringue: 2 egg whites, ½ teaspoon cream of tartar. Mix together in small mixing bowl. Whip whites with cream of tartar until they hold a soft peak. Gradually whip in 1/4 cup sugar and continue to whip until whites hold firm peaks. Pile onto pie filling and seal to inside edge of pie shell or wafer crust. Bake in 325 oven until top is golden brown—approximately 15 min. Cool.