I have been in the mood for a lemon meringue pie lately. I mean REALLY in the mood. It's been in my dreams. So today I made sure my sweetie pie likes lemon meringue pie. He said he does... So I made it today. I looked it up on foodnetwork.com and found this recipe by Paula Deen. I made a few changes to it and I'll (*) the changes I made to this recipe. I haven't had any yet, it's our dessert for our dinner tonight. But it sure looks YUMMY!
1 (14 oz) can sweetened condensed milk
1/2 cup lemon juice
1 tsp grated lemon zest*
3 egg yokes
1 (9 -in) prebaked pie shell or crumb crust
*Meringue: (double mixture, keep cream of tartar at 1/4 tsp)
3 egg whites
1/4 tsp cream of tartar
1/4 cup sugar
In medium bowl, combine milk, lemon juice, and zest: blend in egg yokes. Pour into cooled crust.
Preheat oven to 325 degrees
(*)Bake mixture for in crust for 10 minutes (to help set the mixture).
While the main lemon mixture is baking in the oven. Beat egg whites with cream of tartar until soft peaks form, gradually add in sugar, beat until stiff peaks. Spread meringue over filling in the pie, seal to edge of crust. Bake for 12-15 minutes or until meringue is golden brown.