Lemon Meringue Pie

Feature Recipe September 2004

(this pie was one of the heritage recipes enjoyed at the 2004 annual Penn Colony Reunion in memory of Marie Heim Fiala)
1 crumb or baked pastry 8″pie shell
½ cup lemon juice
1 teaspoon grated lemon rind or 1/3 teaspoon lemon extract
1 1/3 cups (15 oz can) Eagle Brand sweetened condensed milk
2 eggs, separated
¼ tablespoon sugar
Combine lemon juice and lemon extract. Stir in Eagle Brand milk. Add egg yolks and stir until well blended. Pour into chilled piecrust. Add cream of tartar to egg whites. Beat until almost still enough to hold a peak. Add sugar gradually. Pile lightly on pie filling. Bake in slow oven (325d) for about 15 to 20 minutes. Cool.