Tuesday, January 11, 2011

"Lemon Meringue Pie"

  • 1 (14oz) can sweetened condensed milk
  • ½ c. lemon juice
  • 1 tsp grated lemon zest
  • 3 egg yolks
  • 1 (8-inch) prebaked pie shell or crumb crust
  • Lemon zest curls (optional)
*For Meringue recipe, refer to Icing under labels.*

  • In medium bowl, combine milk, lemon juice, and zest; blend in egg yolks.
  • Pour into cooled crust. 
  • Pour Lemon Meringue Pie filling into baked pie shell.
  • Using the back of a spoon, spread meringue over hot filling, sealing to edge of pie crust.
  • Bake on 325 degrees for 12-15 mintues or until meringue is golden brown. Cool completely on wire rack. Garnish with lemon zest curls, if desired. Store in refrigerator.  

No comments:

Post a Comment