Ingredients
°1 can (14 oz) Eagle brand sweetened condensed milk (NO evaporated milk)
°1/2 cup lemon juice
°1 tsp grated lemon zest or 1/4 teaspoon lemon extract
°2 egg
°1 graham cracker or pie crust (8 or 9 inches)
°1/4 teaspoon of cream of tartar
°4 tablespoons of sugar
Preparation
-Preheat oven to 325°F. In medium bowl, combine sweetened condensed milk, lemon juice, lemon zest or extract and egg yolks; stir until mixture thickens. Pour into the graham cracker crust or cooled pie crust.
-In medium bowl, beat egg whites and cream of tartar at high speed until soft peaks form. Gradually stir in sugar, beating at medium speed, one tablespoon at a time; beat for 4 more minutes or until sugar is dissolved and forms firm, shiny peaks.
-Spread the meringue over the pie, closing it carefully on the edge of the crust to prevent it from shrinking. Bake for 12 to 15 minutes or until the meringue is lightly browned. Let cool. Keep the leftovers in the refrigerator.
Enjoy !