Bordens Lemon Meringue Pie Recipe

• 3 x Large eggs, separated
• 1 x (15-oz) can Eagle Brand sweetened condensed lowfat milk
• 1/2 c. Realemon juice from concentrate A few drops yellow food coloring, optional
• 1 x (8- or possibly 9 inch) graham-cracker crumb crust or possibly unbaked pastry pie shell
• 1/2 tsp cream of tartar
• 1 c. sugar Preheat oven to 325 degrees.

1. In medium bowl, beat egg yolks and stir in Eagle Brand sweetened condensed lowfat milk, Realemon juice and food color, if you like.
2. Pour into pie crust.
3. Bake for 30 min.
4. Remove from oven.
5. Increase oven temperature to 350 degrees.
6. Meanwhile, make the meringue: With clean mixer, beat egg whites with cream of tartar to soft peaks.
7. Gradually beat in sugar, 1 Tbsp.
8. at a time; beat 4 min longer or possibly till stiff, glossy peaks form and sugar is dissolved.
9. Immediately spread meringue over warm pie, carefully spreading to edge of crust to prevent meringue from shrinking.
10. Bake 15 min.
11. Cold one hour.
12. Refrigerateat least three hrs.
13. Store leftovers covered in refrigerator.

eggs, milk, realemon juice from concentrate, grahamcracker crumb crust, cream of tartar, sugar

Taken from cookeatshare.com/recipes/bordens-lemon-meringue-pie-89104 (may not work)