Creamy Lemon Meringue Pie
- 1 baked pie shells or 1 graham cracker crust
- 3 eggs, separated
- 1 (14 ounce) can sweetened condensed milk
- 12 cup fresh lemon juice
- 1 teaspoon grated fresh lemon rind
- 14 teaspoon cream of tartar
- 13 cup sugar
- Preheat oven to 350 degrees.
- In medium bowl, beat egg yolks until lemony; stir in sweetened condensed milk, lemon juice and rind.
- Pour into crust.
- In small bowl beat egg whites with cream of tartar until foamy,gradually add sugar, beating until stiff but not dry.
- Spread meringue on top of pie,sealing carefully to edge of crust.
- Bake 15 minutes or until meringue is golden brown.
- Chill before serving.
- Refrigerate leftovers.
graham cracker crust, eggs, condensed milk, lemon juice, lemon rind, cream of tartar, sugar
Taken from www.food.com/recipe/creamy-lemon-meringue-pie-71420 (may not work)