Magic Lemon Pie

Recipe By: Eagle Brand

3 eggs -- separated
1 can sweetened condensed milk (14-ounce)
1/2 cup lemon juice
1prebaked pastry shell or graham-cracker-crumb crust (9-inch)
1/4 teaspoon scream of tartar
1/3 cup sugar
2 drop yellow food coloring (optional)

Preheat the oven to 350 degrees. In a medium mixing bowl, lightly beat
the egg yolks. Stir in the milk, juice and food coloring. Pour into the
shell. In a small bowl, beat the egg whites with the cream of tartar
until soft peaks form. Gradually add the sugar, beating until the mixture
is stiff but not dry. Spread the meringue on top of pie, sealing carefully
to the edge of shell. Bake 12 to 15 minutes or until golden brown. Cool.
Chill thoroughly. Refrigerate leftovers. If desired, omit the meringue
and the baking, and cover the top of the pie with lightly sweetened
whipped cream, then refrigerate. If salmonella is a concern, use
pasteurized eggs.

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