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Cool and EZ Lemon Fridge Pie

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 1 hr 45 min
Category: Desserts Sub Category: Pies

what you need
  • 3 eggs yolks
  • 1/2 cup fresh lemon juice
  • 1 teaspoon grated lemon rind
  • 1 can (14 oz.) condensed milk
  • 1 graham cracker crust
  • Meringue
  • 3 egg whites
  • 1 tablespoon water
  • Pinch salt
  • 1/4 teaspoon cream of tartar
  • 5 tablespoons sugar
  • 1 teaspoon vanilla
make it
Separate the eggs (make sure no yolk gets into the whites!). Beat the egg yolks well. Add lemon juice and grated rind. Add milk. Mix well.

Pour into a graham cracker crust. Bake at 350°F for 12-15 minutes.

The egg whites should be beaten in the large mixer bowl. Add water and salt. Beat on high until foamy and add cream of tartar. Beat until stiff. Add one tablespoon of sugar at a time (mix well each addition) until 5 tablespoons have been added. Fold in vanilla.

Cover the top of the pie with meringue. Bake at 350°F until the top is a golden brown.
Notes
Grate lemon rind before microwaving and/or juicing lemons.

Microwaving the lemon for up to half a minute produces more juice. Use only the outside of the lemon rind with as little of the white inner flesh as possible (also referred to as zest).

Separate the eggs (make sure no yolk gets into the whites!).
Average Rating  (1)
Rated  by a cook on 11/16/2008 it was a little too sour/simple. it seems like it was missing an ingredient. at first i was excited to try a different version of lemon pie, but it wasnt all that great. sorry, maybe a little more vanilla, less water?
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