Traditional Lemon Meringue Pie Recipe
Ingredients
| 1 baked 9 inch pie shell | ||
| Lemon juice | 1/2 Cup (16 tbs) | |
| 1 teaspoon grated lemon rind | ||
| Sweetened condensed milk | 11/3 Cup (16 tbs) | |
| Eggs | 2 , separated | |
| Cream of tartar | 1/4 Teaspoon | |
| Sugar | 4 Tablespoon | |
Directions
Combine lemon juice and grated lemon rind; gradually stir into condensed milk.
Add egg yolks and stir until well blended.
Pour into cooled pastry shell.
Add cream of tartar to egg whites; beat until almost stiff enough to hold peaks.
Add sugar gradually, beating until stiff but not dry.
Pile lightly on pie filling.
Bake at 325°F until lightly browned, about 15 minutes.
Cool.
Add egg yolks and stir until well blended.
Pour into cooled pastry shell.
Add cream of tartar to egg whites; beat until almost stiff enough to hold peaks.
Add sugar gradually, beating until stiff but not dry.
Pile lightly on pie filling.
Bake at 325°F until lightly browned, about 15 minutes.
Cool.
Chef
