1 Pastry shell; baked/cooled
2 Eggs; separated
14 oz Condensed milk
1/2 c Lemon juice
1 ts Lemon rind; grated
1/4 ts Cream of tartar
1/4 c Sugar
Preheat oven to 350 degrees. In medium bowl, beat egg yolks; stir in
condensed milk, lemon juice and rind. Turn into shell. 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 shell. Bake 15 minutes or until
meringue is golden brown. Cool. Chill before serving Refrigerate
leftovers.
Makes 1 – 8 or 9 inch pie
SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed
for you by Nancy Coleman
Yields
1 Pie