Lemon Pie Adapted from Ethel Cunningham
Filling:
½ cup lemon juice
14 oz can Eagle Brand milk
2 egg yolks
1 Tbsp grated lemon rind
Meringue:
2 egg whites
1/2 tsp cream of tartar
4 Tbsp sugar
Mix lemon juice, milk, egg yolk, and grated lemon rind together. Pour into a baked pie shell. Beat egg whites, cream of tartar and sugar until light and fluffy. Place on top of pie filling. Bake at 400° for 8-10 minutes, until lightly browned. Cool. Chill in refrigerator for 4 hours.
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