Recipe for cooking creamy lemon meringue pie

Desserts to Go with Coffee and Tea :: Custard and Meringue Pies

Creamy Lemon Meringue Pie

Source: Eagle Brand

Makes approximately one 8- or 9-in. pie

1 (8- or 9-in.) baked pastry shell or graham cracker crumb crust
3 eggs, separated
1 (14 ounce) can EAGLE BRAND Sweetened Condensed Milk
1/2 c. lemon juice from concentrate
Few drops yellow food coloring, if desired
1/4 tsp. cream of tartar
1/3 c. sugar

Preheat oven to 350 degrees F.

In med. mixing bowl, beat egg yolks; stir in EAGLE BRAND, lemon juice and food coloring if desired. Pour into prepared pastry shell.

In sm. mixer 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 mins. or until golden brown. Cool.

Chill thoroughly. Refrigerate leftovers.