MAGIC LEMON PIE (1952)

Magic Lemon Pie (1952) image

Provided by Marcia McCance

Number Of Ingredients 10

1 8 inch baked pie shell, or graham cracker crust
PIE FILLING:
1 can(s) 15 oz eagle brand sweetened condensed milk
1/2 c lemon juice (fresh, reconstituted, or frozen)
1 tsp lemon peel, grated fresh or dried
2 egg yolks, reserve whites
FOR MERINGUE:
2 room temperature egg whites (reserved from above)
1/4 tsp cream of tartar
1/4 c sugar

Steps:

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: 1. Beat egg yolks; whisk in lemon rind, sweetened condensed milk and lemon juice. Pour into prepared crust. 2. Bake in preheated 325°F (160°C) oven for 25 minutes. Remove from oven. Increase oven temperature to 350°F (180°C). 3. Beat egg whites with cream of tartar until foamy; gradually add sugar beating until stiff peaks form but not dry. Spread meringue on top of hot pie, sealing carefully to edge of crust. 4. Return to oven and bake for 10 minutes or until meringue is golden brown. Cool. Chill before serving, if desired.