Aunt Edna’s Lemon Pie


I’ve had a few requests for this recipe, one in particular from an exiled Southerner now gracing New Hampshire. Mrs. E.’s colleague was happy to answer the call.

Glad to oblige…I am sure that there are lots of recipes out there like this because it is so easy (always important in my book).

Graham Cracker Crust (I just bought one, but you could make it)
3 eggs, separated
1 can Eagle Brand sweetened condensed milk
Juice of 2 lemons
Grated rind of 1 lemon
1/4 cup sugar
1/4 tsp cream of tartar

Beat yolks (with fork or eggbeater), add lemon juice and rind. Add milk slowly, beating as you pour. Pour into pie crust.
For meringue: Beat egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add sugar beating at high speed until stiff peaks form and sugar dissolves.
Bake at 325-350 degrees for 10-12 minutes to brown meringue.


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