Creamy Lemon Meringue Pie


  • 3 eggs, separated
  • 1 can sweetened condensed milk
  • 1/2 cup ReaLemon reconstituted lemon juice
  • 1 tsp. grated lemon rind
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  • 1 graham cracker pie crust
  • 1/4 tsp. cream of tartar
  • 1/3 cup sugar


Preheat oven to 350 degrees F. In medium bowl, beat egg yolks; stir in sweetened condensed milk, ReaLemon and rind. Pour into crust. Beat egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff but not dry. Spread on top of pie, sealing to edge of crust. Bake 15 minutes. Cool. Chill before serving. Makes 1 pie. Refrigerate leftovers.

By Robin from Washington, IA


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