*ingredients:
•1 can (14 ounces) Eagle Sweetened Condensed Milk (without evaporated milk)
•1/2 cup of lemon juice
•1 teaspoon grated lemon peel or 1/4 teaspoon lemon extract
•2 eggs
•1 graham cracker or pie crust (8 or 9 inches)
•1/4 teaspoon of cream of tartar
•4 tablespoons of sugar
*directions:
Preheat oven to 325 degrees F. In a medium bowl, combine the sweetened condensed milk, lemon juice, lemon zest or extract, and egg yolks; Stir until the mixture thickens. Pour into cooled graham cracker crust or pie crust.
In a medium bowl, beat the egg whites and cream of tartar on high speed until soft peaks form. Gradually add sugar, beating at medium speed, 1 tablespoon at a time; whisk for another 4 minutes or until the sugar melts and forms stiff, shiny peaks.
Spreading meringue on pie, carefully sealing it at edge of the crust to prevent it from shrinking. Bake for 12 to 15 minutes or until lightly browned. to calm down. Store leftovers in the refrigerator.
Enjoy!
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