| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pies |
8 |
Servings |
INGREDIENTS
|
|
Lemon filling: |
| 15 |
oz |
Milk; sweetened condensed |
| 1/2 |
c |
Lemon juice |
| 1 |
ts |
Lemon zest |
| 2 |
|
Egg yolks |
|
|
Meringue: |
| 2 |
|
Egg whites |
| 1/4 |
ts |
Cream of tartar |
| 4 |
tb |
Sugar |
|
|
Graham cracker crust: |
| 18 |
|
Graham cracker squares |
| 1/4 |
lb |
Butter or margarine, |
| 1/3 |
c |
Sugar |
| 1/8 |
ts |
Cinnamon |
INSTRUCTIONS
Thoroughly mix crust ingredients and pack into a nine inch pie pan. Bake at
375 degrees for 10 minutes and put aside to cool. Reduce oven temperature
to 325 degrees. In a mixing bowl, combine condensed milk, lemon juice,
lemon zest and egg yolks. Stir until mixture thickens. Pour into cooled
crust. Add cream of tartar to the egg whites and beat until almost stiff.
Add sugar gradually, beating until stiff and glossy but not dry. Pile
lightly on pie filling. Bake at 325 until lightly browned, about 15
minutes. Cool thoroughly. Enjoy! Hint: try to get the crust thickness very
even and not too thick. Source: CRS file
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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