Serves: 8
Total Calories: 315
1. In medium bowl beat egg yolks until combined. Stir in sweetened condensed milk, lemon juice, lemon peel and food coloring, if desired. (Mixture will thicken.)
2. Spread lemon mixture in crust. Bake at 325°F for 30 minutes.
3. Meanwhile, in large mixing bowl beat egg whites, vanilla and cream of tartar with electric mixer on medium speed until soft peaks form. Gradually add sugar, beating on high speed until stiff peaks form.
4. Increase oven temperature to 350°F. Spread egg white mixture over hot pie filling, sealing to edge of shell. Bake at 350°F for 15 minutes or until golden brown. Cool on wire rack for 1 hour. Refrigerate at least 3 hours. Store in refrigerator.
This Creamy Lemon Meringue Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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