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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This is an old Southern favorite and is the perfect finish to any meal, especially in the sumertime. Ingredients:
1 can sweetened condensed milk |
3/4 cup pasteurized liquid eggs (see note) |
1/2 cup lemon juice |
1 tsp lemon zest |
1/2 tsp salt |
1 tsp vanilla |
1 prebaked graham cracker pie crust |
for meringue |
3/4 cup pasteurized egg whites (see note) |
3 tbs sugar |
1/2 tsp cream of tartar |
Directions:
1. Beat eggs and salt until light and fluffy
2. Add condensed milk and beat again untillight and fluffy
3. Mix in lemon juice, zest and vanilla until blended
4. Pour into pie shell and refrigerate. .
5. For Meringue, beat egg whites until frothy
6. Ad cream of tartar and beat until soft peaks form.
7. add sugar slowly and beat to stiff peaks.
8. Cover refrigerated pie with egg whites and place in preheated 350 degree oven until peaks turn golden brown
9. Refrigerate at least four hours before serving.
10. Note: Eggs today have the potential of having Salmonella inside the shell. This recipe does not cook to kill any bacteria that might be present. Liquid eggs and egg whites, which arfe pasteurized, are available in groceries. Egg Beaters may be used in place of whole eggs for a low-cholesterol pie.
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