| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pies &, Pastries |
6 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Sweetened condensed milk |
| 1/2 |
c |
Lemon juice |
| 1 |
ts |
Lemon rind; grated |
| 2 |
|
Eggs; separated |
| 1 |
|
Graham cracker pie crust |
| 4 |
tb |
Sugar |
INSTRUCTIONS
Combine milk, lemon juice, grated lemon rind and egg yolks (or use
equipvalent amount of egg substitute for the raw yolks). Pour into chilled
crumb crust; refrigerator until pie has set. Beat egg whites until almost
stiff, add sugar gradually and continue to beat until they hold a peak.
Take pie from refrigerator and put meringue on top; make a lot of nice
peaks. Bake in 325 oven until lightly browned. Remove from oven and
refrigerate. Serves 6.
Recipe by: Luby's Cafeteria
Posted to Bakery-Shoppe Digest V1 #525 by Suzy Lewis
<lewises@flatoday.infi.net> on Jan 23, 1998
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