Image via Wikipedia I was chatting about recipes with my mother-in-law a few weeks back and she dug out one of her old cookbooks, the small paper kind that food companies produced back in the early 1960s. This was by Eagle Brand Sweetened Condensed milk and was every bit of 50 years old. She told me how she altered their recipe just for my father-in-law who loved lemon meringue. I'm fond of the tartness of lemon, too.
Lemon Meringue Pie
Filling
1-15 oz. can Eagle Brand sweetened condensed milk
1/2 cap lemon juice
1 tsp. grated lemon rind or lemon extract
3 egg yolks
Meringue
3 egg white
6 T. sugar
1/4 tsp. cream of tarter
1 baked pie shell or graham crust
Preheat oven to 325.
Filling -
In medium bowl, combine condensed milk, lemon juice and rind with egg yolks. Stir until thickened. Pour into baked or graham crust.
Meringue -
Beat egg whites, sugar and cream of tartar with mixer on high speed until stiff peaks form. Gently spread on top of pie.
Bake at 325 for 15 minutes until meringue is lightly browned.
Let cool completely and then refrigerate until ready to serve.
Makes 1 pie.
Lemon Meringue Pie
Filling
1-15 oz. can Eagle Brand sweetened condensed milk
1/2 cap lemon juice
1 tsp. grated lemon rind or lemon extract
3 egg yolks
Meringue
3 egg white
6 T. sugar
1/4 tsp. cream of tarter
1 baked pie shell or graham crust
Preheat oven to 325.
Filling -
In medium bowl, combine condensed milk, lemon juice and rind with egg yolks. Stir until thickened. Pour into baked or graham crust.
Meringue -
Beat egg whites, sugar and cream of tartar with mixer on high speed until stiff peaks form. Gently spread on top of pie.
Bake at 325 for 15 minutes until meringue is lightly browned.
Let cool completely and then refrigerate until ready to serve.
Makes 1 pie.
0 comments:
Post a Comment