Magic Lemon Pie
This was part of the handwritten notes my niece, Stephanie, retrieved from her (my mother’s) grandmother’s prescription drawer.
While searching for pictures, I found it to be a recipe from Eagle Brand Milk 1952 ad recipe book – how awesome !!
It’s also great because you don’t have to pre-cook the filling and you can use any type of baked pie crust, unbaked cracker crust, or a graham cracker crust. You need to bake the meringue but only for 15 minutes. Prepare it as it cools.
Here oh go !!
* Ingredients :
° 1 can (14 ounces) Eagle Sweetened Condensed Milk (not evaporated milk)
° 1/2 cup lemon juice
° 1 teaspoon grated lemon peel or 1/4 teaspoon lemon extract
° 2 eggs, separate
° 1 graham cracker or baked pie crust (8 or 9 inches)
° 1/4 teaspoon cream of tartar
° 4 tablespoons of sugar
* Instructions :
Preheat oven to 325 degrees Fahrenheit. In a medium bowl, combine sweetened condensed milk, lemon juice, lemon peel or extract, and egg yolk; Stir until mixture thickens. Pour into a chilled graham cracker crust or a chilled pie crust.
In a medium bowl, beat the egg white and cream of tartar on high speed until smooth peaks form. Add sugar gradually while whisking at medium speed, one spoonful at a time; Blend for 4 minutes or until sugar has dissolved and is glossy and hard.
Spread the meringue on the pie, carefully sealing it at the edge of the crust to prevent shrinkage. Bake for 12 to 15 minutes or until they are light brown. To calm down. Continue leftovers covered in fridge .