Recipe and Picture from Paula Deen
Ingredients
1 8-inch prebaked pie shell or crumb crust
3 egg yolks
1 teaspoon grated lemon zest
1/2 cup lemon juice
1 14-ounce can sweetened condensed milk
3 egg yolks
1 teaspoon grated lemon zest
1/2 cup lemon juice
1 14-ounce can sweetened condensed milk
Directions
In medium bowl, combine milk, lemon juice, and zest; blend in egg yolks. Pour into cooled crust.
Meringue:
3 egg whites
1/4 teaspoon cream or tartar
1/4 cup sugar
3 egg whites
1/4 teaspoon cream or tartar
1/4 cup sugar
In medium bowl, combine milk, lemon juice, and zest; blend in egg yolks. Pour into cooled crust.
Preheat oven to 325 degrees.
Beat egg whites with cream of tarter until soft peaks from. Gradually beat in the sugar until stiff. Spread over filling; seal to edge of crust. Bake for 12 to 15 minutes or until meringue is golden brown.
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