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Lemon Meringue Pie Recipe

   
 

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     Lemon Meringue Pie

Category   Desserts - Breads
Sub Category   None
Servings   8-10
Preptime   30 minutes

Ingredients
Filling
1 lemon (for lemon zest )
1/2 cup lemon juice
3 egg yolks
1 (14 ounce) Can of Sweet Condensed Milk
1 (9 inch) pre-baked pie crust
Meringue
3 egg whites
 
1/2 teaspoon cream of tartar
6 tablespoons of sugar

Instructions
Pre-bake pie crust at 350 degrees for 12-15 mins or until brown. Set out to cool. FILLING Use a grater to grate lemon skin (whole lemon). Cut lemon in half and squeeze fresh juice in filling for extra lemon flavor. Combine milk, lemon juice and lemon zest in a bowl. Mix in egg yolks.
Put in pot on medium heat until filling bubbles. Turn flame on low (make sure filling is not burning)to get filling piping hot. Preheat Oven to 325 degrees
MERINGUE Beat egg whites and cream of tartar until it thickens slightly. Add sugar a teaspoon at a time. Whip on high until cream stiffins/peaks. Should look like very soft icecream. Pour piping hot filling into cooled pie crust. Spoon meringue over filling, completely covering filling. Seal meringue to the edge of crust.
Bake pie at 325 degrees for 15 mins. Turn oven up to 350 and bake for another 10-12 minutes or until meringue is golden brown. Cool pie for 1 hour. For best results cool pie in refridgerator overnight. Serve and Enjoy!


Originally Submitted
12/16/2010





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