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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Meringue Pie Recipe

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This recipe for Lemon Meringue Pie is from The Wheeler Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ( 9 inch) baked pie crust
3 eggs separated
1 can Eagle Brand Sweetened Condensed Milk
1/2 cup ReaLemon Lemon Juice
1/4 tsp cream of tartar
1/2 cup sugar
Directions:
Directions:
Preheat oven to 350 In medium mixing bowl, whisk egg yolks, then add condensed milk and lemon juice. Whisk together and then pour into crust. In small glass bowl, beat egg whites, then add cream of tartar. Beat until soft peaks form, then gradually add sugar, beating until stiff peaks form. Spread meringue on pie and seal carefully to the edge of the shell. Bake 12-15 minutes or until light brown. Cool thoroughly. Refrigerate leftovers.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Have eggs at room temperature to have a better meringue. I usually smooth meringue a little over the edges so the whole pie is still covered after it cooks.You can put thin strips of foil around the edge of the crust to keep it from becoming too brown.

 

 

 

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