27 March 2009
I am so ready for summer and the wonderful lemon pies that come with it! Even though this pie was made in December, I believe I was just having a hankering for the good stuff! Thank you Ms. Paula Deen for the lucious recipe that follows!
1 (14-ounce) can sweetened condensed milk
1/2 cup lemon juice
1 teaspoon grated lemon zest
3 egg yolks
1 (8-inch) prebaked pie shell or crumb crust
3 egg whites
1/4 teaspoon cream or tartar
1/4 cup sugar
In medium bowl, combine milk, lemon juice, and zest; blend in egg yolks. Pour into cooled crust.
Preheat oven to 325 degrees F.
Beat egg whites with cream of tartar until soft peaks from. Gradually beat in the sugar until stiff. Spread over filling; seal to edge of crust. Bake for 12 to 15 minutes or until meringue is golden brown.