Creamy Lemon Meringue Pie Recipe
A Creamy Lemon Meringue Pie recipe using sweet condensed milk.
1 (8 or 9 inch) graham cracker crumb crust
3 eggs, separated
1 (14 ounce) can of sweetened condensed milk
1/2 cup lemon juice from concentrate
1/4 teaspoon cream of tartar
1/3 cup granulated sugar
Preheat oven to 350 degrees F.
In medium mixing bowl, beat egg yolks; stir in the condensed milk and lemon juice. Pour into prepared pastry shell.
In small mixer bowl, beat egg whites with cream of tartar until soft peaks form; gradually add sugar, beating until stiff but not dry.
Spread meringue on top of pie, sealing carefully to edge of shell. Bake 12 to 15 minutes or until golden brown. Cool.
Chill thoroughly. Refrigerate leftovers.