Lemon Meringue Pie

 

Just like Mom used to make.

 

 

Makes an 8-inch pie.   Crushed Vanilla wafers

 

Filling:

1 can (14 oz) Sweetened condensed milk  (fat-free ok)

cup lemon juice   (1 t grated lemon rind opt)

2 egg yolks

 

combine above and pour into pie shell.

 

Meringue:

2 egg whites

t cream of tartar

cup sugar.

 

combine egg whites and cream of tartar and whip until stiff

gradually add sugar until blended

 

Pile onto pie filling

Bake at 325 deg 15 mins.  (until golden brown)

 

 

-- -- -- -- -- -- -- -- -- -- -- -- --

 

Lemon Chiffon Pie

 

same crust

 

1 can (14 oz) Sweetened condensed milk  (fat-free ok)

1/3 cup lemon juice  (3 t grated lemon rind opt)

3 egg whites

t cream of tartar

 

combine sweetened condensed milk, lemon juice; mix well

 

whip egg whites and cream of tartar until stiff but not dry

Gently fold into lemon mixture

 

pour into pie crust.   Chill 3 hours