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Instructions |
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Pre-bake pie crust at 350 degrees for 12-15 mins or until brown. Set out to cool.
FILLING
Use a grater to grate lemon skin (whole lemon). Cut lemon in half and squeeze fresh juice in filling for extra lemon flavor.
Combine milk, lemon juice and lemon zest in a bowl. Mix in egg yolks.
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Put in pot on medium heat until filling bubbles. Turn flame on low (make sure filling is not burning)to get filling piping hot.
Preheat Oven to 325 degrees
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MERINGUE
Beat egg whites and cream of tartar until it thickens slightly.
Add sugar a teaspoon at a time. Whip on high until cream stiffins/peaks. Should look like very soft icecream.
Pour piping hot filling into cooled pie crust. Spoon meringue over filling, completely covering filling. Seal meringue to the edge of crust.
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Bake pie at 325 degrees for 15 mins. Turn oven up to 350 and bake for another 10-12 minutes or until meringue is golden brown.
Cool pie for 1 hour.
For best results cool pie in refridgerator overnight.
Serve and Enjoy!
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Originally Submitted
12/16/2010
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