Lemon Meringue Pie
1 graham cracker crust
1/2 cup lemon juice
1 teaspoon grated lemon rind
1 1/3 cup Eagle Brand milk sweetened
2 eggs separated
1/4 teaspoon cream of tartar
4 tablespoons sugar
For the filling
Combine lemon juice and grated lemon rind. Gradually stir into milk. Add egg yolks and stir until well blended. Pour into chilled crumb crust.
For the Topping
Add creamy tarter to egg whites, beat until almost stiff enough to hold a peak. Add sugar and gradually beat until stiff but not dry. Pile lightly on pie filling.
Preheat oven to 325° and bake pie for about 15 minutes until the peaks are golden brown.
Labels: dessert recipes, lemon, Lemon Meringue Pie, pie recipe, quick and easy