I made this pie for Lynn's Birthday yesterday. It's really easy and tastes soooo good!
Ice Box Lemon Meringue Pie
1 can of sweetened Condensed milk
1/2 cup fresh lemon juice
2 large eggs, separated
grind of one lemon (I know they mean zest....old recipe)
1/4 tsp lemon extract (optional...I never use)
1 8 inch graham cracker pie crust (I like the shortbread kind)
2 Tablespoons sugar
1/4 tsp cream of tartar
Blend the milk, juice, egg yolks, lemon rind and extract until it thickens
Pour into pie shell
Cover with meringue made by:
beating the egg whites and cream of tartar until stiff peaks form. Add sugar gradually and continue beating.
Bake pie in a 350 degree oven until meringue is golden brown (about 20 minutes). Chill before serving...at least one hour.
(this came from one of my Grandmother's Alabama Home Ec Teacher's cook books from the '60's)
Pie filling in the crust waiting for the meringue
This is about how I like the meringue to look for this pie before putting it on the pie filling.
Pie after baking for about 20 minutes
It was delish! Thanks for looking!