| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
New Orleans |
Desserts, Pies |
1 |
Pie |
INGREDIENTS
| 1 |
|
Pastry shell; baked/cooled |
| 2 |
|
Eggs; separated |
| 14 |
oz |
Condensed milk |
| 1/2 |
c |
Lemon juice |
| 1 |
ts |
Lemon rind; grated |
| 1/4 |
ts |
Cream of tartar |
| 1/4 |
c |
Sugar |
INSTRUCTIONS
Preheat oven to 350 degrees. In medium bowl, beat egg yolks; stir in
condensed milk, lemon juice and rind. Turn into shell. In small bowl, beat
egg whites with cream of tartar until foamy; gradually add sugar, beating
until stiff but not dry. Spread meringue on top of pie, sealing carefully
to edge of shell. Bake 15 minutes or until meringue is golden brown. Cool.
Chill before serving Refrigerate leftovers.
Makes 1 - 8 or 9 inch pie
SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for
you by Nancy Coleman
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