Traditional Lemon Meringue Pie
|Baked 9 inch pie shell||1|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1 Teaspoon|
|Sweetened condensed milk||1⁄3 Cup (5.33 tbs)|
|Eggs||2 , separated|
|Cream of tartar||1⁄4 Teaspoon|
Combine lemon juice and grated lemon rind; gradually stir into condensed milk.
Add egg yolks and stir until well blended.
Pour into cooled pastry shell.
Add cream of tartar to egg whites; beat until almost stiff enough to hold peaks.
Add sugar gradually, beating until stiff but not dry.
Pile lightly on pie filling.
Bake at 325°F until lightly browned, about 15 minutes.