Creamy Lemon Meringue
Creamy Lemon Meringue is an moderately easy dinner. Made with 1 (8 or 9-inch) baked pastry shell, cooled or 1 graham cracker crumb crust, 3 eggs, separated, 1 (14 oz.) can eagle brand sweetened condensed milk (not evaporated milk), 1/2 c. realemon lemon juice from concentrate and few drops yellow food coloring (optional), this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Preheat oven to 350Β°.
In medium bowl, beat egg yolks; stir in Eagle Brand, ReaLemon and food coloring.
Pour into prepared pastry shell.
In small 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 meringue is golden brown.
Cool. Chill before serving.
Refrigerate leftovers.
π· Perfect Pairings
Complete your meal with these
/970153-eeb17c04eaf04b90935503aeaebc5d40.jpg)
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment