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Ingredients
- 1 can Borden sweetened condensed lowfat milk
- 2 x Large eggs separated
- 1/2 c. lemon juice
- 1/4 c. sugar
- 1/4 tsp cream of tartar
- 1 x pie shell I prefer the deep dish shell
Directions
- Combine the sweetened condensed lowfat milk with the yolk from the separated Large eggs and the lemon juice. Set it aside. Put the pie shell in the oven to brown, according to the package directions. Put the egg whites from the separated Large eggs in a bowl and whip them with a mixer till they get bubbly and start to hard up. Add in the cream of tartar and continue mixing till the whites begin to create peaks. Slowly add in the sugar, a little bit at a time (alternating mixing and adding the sugar. Don't dump all the sugar in at once.) Keep mixing till the whites are stiff.
- Pour the condensed lowfat milk mix in the browned pie shell and use a spoon to put the whites on top of the lowfat milk mix. Use a knife to make decorative peaks in the whites. Bake for 15 min in a 350 degree oven, or possibly till the meringue is lightly brown. Remove the pie from the oven and place it directly into the refrigerator.
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