2
room temperature egg whites (reserved from above)
1/4 tsp
cream of tartar
1/4 c
sugar
How To Make Magic Lemon Pie (1952)
1
Preheat oven to 325 F
2
In medium sized mixing bowl, blend milk, lemon juice, lemon peel, and yolks until thickened. Turn into pie shell and set aside
3
Meringue: Whip the whites with cream of tartar until they hold a soft peak. Gradually whip in sugar (one Tbsp at a time) Continue whipping until the whites hold a firm peak.
4
Pile onto pie filling and seal to the inside edge of pie shell. Swirl the top as desired — but don’t play in it or let it sit too long because it will begin to “weep.”
5
Immediately place in a 325 F oven and bake until golden brown (about 15 minutes). Cool before serving.
6
For those who don’t want to eat raw eggs these are alternate directions found on another recipes:
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