Ingrients & Directions
1 1/3 c Sweetened condensed milk
1/2 c Lemon juice
1 ts Lemon rind; grated
2 Eggs; separated
1 Graham cracker pie crust
4 tb Sugar
Combine milk, lemon juice, grated lemon rind and egg yolks (or use
equipvalent amount of egg substitute for the raw yolks). Pour into chilled
crumb crust; refrigerator until pie has set. Beat egg whites until almost
stiff, add sugar gradually and continue to beat until they hold a peak.
Take pie from refrigerator and put meringue on top; make a lot of nice
peaks. Bake in 325 oven until lightly browned. Remove from oven and
refrigerate. Serves 6.
Yields
6 Servings