This is the best recipe for lemon meringue! The sweetened condensed milk makes it incredibly productive. I’ve been making it for 30 years, and my mother made it before that. I don’t understand why this would be a problem for anyone. Excellent!
Perp: 15 m Cook: 15 m Ready In: 30 m Yield: 12 servings
Ingredients
- 1 can (14 ounces) Eagle Brand sweetened condensed milk (NOT evaporated milk)
- 1/2 cup lemon juice
- 1 teaspoon grated lemon zest or 1/4 teaspoon lemon extract
- 2 eggs, separated
- 1 graham cracker or baked pie crust (8 or 9 inches)
- 1/4 teaspoon of cream of tartar
- 4 tablespoons of sugar
Instructions
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