Lemon Meringue Pie
- 2 large eggs, separated
- 1 (14 oz.) can sweetened condensed milk
- 5 to 6 Tbsp. lemon juice
- 1 tsp. vanilla flavoring
- 1 (6 oz.) graham cracker crust (ready-made)
- 1 tsp. cream of tartar
- 6 Tbsp. sugar
- Separate egg whites (keep aside for meringue).
- Beat egg yolks well.
- Add other ingredients and mix well.
- Pour mixture into pie crust.
- For meringue, beat 2 egg whites until frothy.
- Add 1/4 teaspoon cream of tartar and continue beating.
- Gradually add tablespoon of sugar as beating continues until mixture is stiff. Spread meringue over pie filling.
- (Be sure to seal edges around crust.) Bake at 350u0b0 for approximately 10 to 15 minutes or until meringue is light brown.
- Chill in refrigerator.
- Serves 8 people.
eggs, condensed milk, lemon juice, vanilla flavoring, graham cracker crust, cream of tartar, sugar
Taken from www.cookbooks.com/Recipe-Details.aspx?id=337199 (may not work)