Lemon Cream Pie
Ingredients
| 9" | pie crust |
| Filling | |
| 1 can | (14 ounces) sweetened condensed milk |
| 1 or 2 tsp | grated lemon peel (zest) |
| 1/2 C | fresh lemon juice (2 or 3 lemons) |
| 3 | egg yolks |
| Meringue | |
| 3 | egg whites |
| 1/4 tsp | cream of tarter |
| 1/4 C | sugar (fine) |
Preparation
- Blind bake a Pie Crust
- Combine milk, lemon juice and grated lemon peel and egg yolks in a bowl and set aside. Reserve the egg whites for the meringue.
- Pour the mixture into the pie crust
- Make a Meringue topping and add it to the top of the pie.
- Bake in oven at 325 for 15 to 20 minutes or so until the meringue starts to brown.
- Chill for 2 hours before serving.