Family Recipes Blog to Share Family Recipes

“Lemon Meringue Pie using sweetened condensed milk and bottled lemon juice.”

Ingredients
1 (9 inch) prepared graham cracker crust
1/2 cup lemon juice
1 (14 ounce) can sweetened condensed milk
2 eggs, separated
1/4 teaspoon cream of tartar
4 tablespoons white sugar

Directions
Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended. Pour filling into crust.
In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread meringue over filling, sealing the edges.
Bake at 400 degrees F (205 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.

Directions
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

Bake in a hot oven for a one crust pie – 400 degrees (I baked it at 200 degrees in my oven in Ukraine and it was perfect) until golden brown.