| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pie |
6 |
Servings |
INGREDIENTS
| 1 2/3 |
c |
Crushed graham crackers |
| 1/4 |
c |
Sugar |
| 1/2 |
c |
Butter; softened |
| 1/2 |
c |
Freshly squeezed lemon juice |
| 1 |
ts |
Freshly grated lemon rind |
| 1 |
cn |
(14-oz) Eagle Brand condensed milk |
| 2 |
|
Eggs; separated |
| 1/4 |
ts |
Cream of tartar |
| 4 |
tb |
Sugar |
INSTRUCTIONS
Mix graham cracker crumbs and sugar with a fork. Blend in butter. Press
into bottom and sides of a 9 inch glass pie pan. Bake at 375° for 8
minutes. Chill. Combine lemon juice and rind in a small mixing bowl.
Gradually add milk. Add egg yolks and beat on medium speed until well
blended. Pour into chilled crust. Combine egg whites with cream of tartar
and beat until almost holds peak. Add sugar, 1 Tablespoon at a time,
beating until stiff but not dry. Spread meringue on filling and bake at
325° until lightly browned (about 15 minutes). Cool. Refrigerate until
ready to serve. Yield: 6 to 8 servings.
CAROL HODGES (MRS. THOMAS L.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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