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Quick Creamy Lemon Meringue Pie
Quick Creamy Lemon Meringue Pie

Quick Creamy Lemon Meringue Pie

45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
3 eggs, separated
1 can (14-ounce) Eagle Brand sweetened condensed milk
1/2 cup ReaLemon Lemon Juice from concentrate
Few drops yellow food coloring, optional
1 (8- or 9-inch) baked pastry shell or graham cracker crumb crust
1/4 tsp cream of tartar
1/3 cup sugar
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Let's Make It
1
Preheat oven to 350°F. In medium mixing bowl, beat egg yolks; stir in milk, ReaLemon and food coloring if desired. Pour into prepared pastry shell.
2
In small mixer bowl, beat egg whites with cream of tartar until soft peaks form; gradually add sugar, beating until stiff but not dry. Spread meringue on top of pie, sealing carefully to edge of shell.
3
Bake 12 to 15 minutes or until golden brown. Cool. Chill thoroughly. Refrigerate leftovers.
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