- ° 1 can (14 ounces) Eagle Sweetened Condensed Milk (not evaporated milk)
- ° 1/2 cup lemon juice
- ° 1 teaspoon grated lemon peel or 1/4 teaspoon lemon extract
- ° 2 eggs, separate
- ° 1 graham cracker or baked pie crust (8 or 9 inches)
- ° 1/4 teaspoon cream of tartar
- ° 4 tablespoons of sugar
Preheat oven to 325 degrees Fahrenheit. In a medium bowl, combine sweetened condensed milk, lemon juice, lemon peel or extract, and egg yolk; Stir until mixture thickens. Pour into a chilled graham cracker crust or a chilled pie crust.
In a medium bowl, beat the egg white and cream of tartar on high speed until smooth peaks form. Add sugar gradually while whisking at medium speed, one spoonful at a time; Blend for 4 minutes or until the sugar has dissolved and is glossy and hard.
Spread the meringue on the pie, carefully sealing it at the edge of the crust to prevent shrinkage. Bake for 12 to 15 minutes or until they are light brown. To calm down. Continue leftovers covered in the fridge.