Side Pannel
Lemon Meringue Pie #4
Ingredients List
- 1 2/3 c Crushed graham crackers
- 1/4 c Sugar
- 1/2 c Butter; softened
- 1/2 c Freshly squeezed lemon juice
- 1 ts Freshly grated lemon rind
- 1 cn (14-oz) Eagle Brand
- -condensed milk
- 2 Eggs; separated
- 1/4 ts Cream of tartar
- 4 tb Sugar
Directions
Mix graham cracker crumbs and sugar with a fork. Blend in butter. Press
into bottom and sides of a 9 inch glass pie pan. Bake at 375ø for 8
minutes. Chill. Combine lemon juice and rind in a small mixing bowl.
Gradually add milk. Add egg yolks and beat on medium speed until well
blended. Pour into chilled crust. Combine egg whites with cream of tartar
and beat until almost holds peak. Add sugar, 1 Tablespoon at a time,
beating until stiff but not dry. Spread meringue on filling and bake at
325ø until lightly browned (about 15 minutes). Cool. Refrigerate until
ready to serve. Yield: 6 to 8 servings.
CAROL HODGES (MRS. THOMAS L.)
into bottom and sides of a 9 inch glass pie pan. Bake at 375ø for 8
minutes. Chill. Combine lemon juice and rind in a small mixing bowl.
Gradually add milk. Add egg yolks and beat on medium speed until well
blended. Pour into chilled crust. Combine egg whites with cream of tartar
and beat until almost holds peak. Add sugar, 1 Tablespoon at a time,
beating until stiff but not dry. Spread meringue on filling and bake at
325ø until lightly browned (about 15 minutes). Cool. Refrigerate until
ready to serve. Yield: 6 to 8 servings.
CAROL HODGES (MRS. THOMAS L.)
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