Magic Lemon Meringue Pie

By ClaudiaJan

Ingredients

• 3 extra large egg yolks, beaten
• 1 can (14 oz.) sweetened condensed milk
• cup lemon juice
• 1 tsp. Grated lemon rind
• 3 extra large egg whites at room temperature
• cup sugar
• 1 baked Lemon Pie Crust at room temp.

Details

Servings 1

Preparation

Step 1

Beat together yolks, sweetened condensed milk, lemon juice and rind. Beat egg whites with cream of tartar until foamy.
Gradually add sugar. Beat until stiff and glossy but not dry. Place lemon filling in baked crust. Spread meringue to overlap
edge of crust to avoid shrinkage. Bake in preheated 350- degree oven for 15 minutes or until meringue is brown. Cool 10
minutes at room temperature. Refrigerate for several hours.

Lemon Pie Crust

2 cups unsifted flour
2 sticks of margarine
1 egg beaten
3 tab. Lemon juice

Mix flour and margarine with pastry cutter until dry ingredients are moistened. Divide dough in half. Wrap in
waxed paper. Refrigerate until chilled. In a 9" pie plate, flute edges and prick bottom with fork. Bake at 450 degrees until
golden brown. This recipe makes two crusts. Dough can be stored in refrigerator for two to three days.