Diana's Desserts - www.dianasdesserts.com

Creamy Lemon Meringue Pie

Servings: 8
A refreshing lemon pie that is easy and quick to make, and great for a last minute dessert for barbeques or picnics.

1 (8 or 9-inch) ready-made pastry shell (pre-baked) OR 1 ready-made graham cracker crumb crust
3 large eggs, separated
1 (14 oz.) can sweetened condensed milk
1/2 cup lemon juice from concentrate, or 1/2 cup fresh lemon juice
A few drops yellow food coloring, (optional)
1/4 tsp. cream of tartar
1/3 cup granulated sugar

Preheat oven to 350°F (180°C).

In medium bowl, beat egg yolks; stir in sweetened condensed milk, lemon juice and food coloring (optional). Pour into prepared pastry shell or graham cracker crust.

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 on top of pie, sealing carefully to edge of shell. Bake 12 to 15 minutes or until golden brown. Let cool completely on wire rack. Chill before serving. Refrigerate any leftovers.

Makes 8 servings.

Source: DianasDesserts.com
Date: February 7, 2002