Recipe By: Borden’s Eagle Brand 70 Magic Recipes c. 1952
Ingredients:
1 crumb or baked pastry 8-inch pie shell — cooled
FILLING
1 1/3 cups (15 oz. can*) sweetened condensed milk
1/2 cup lemon juice
1 teaspoon grated lemon rind
or 1/4 teaspoon lemon extract
2 egg yolks
MERINGUE
1/4 teaspoon cream of tartar
2 egg whites
4 tablespoons sugar
Directions:
Filling: 1. Put Eagle Brand Sweetened Condensed Milk, lemon juice, lemon rind or lemon extract, and egg yolks into mixing bowl; stir until mixture thickens. 2. Pour filling into chilled crumb crust or cooled pastry shell.
Meringue: 1. Add cream of tartar to egg whites and beat until almost stiff enough to hold a peak. Then, add sugar gradually, beating until stiff and glossy but not dry. Pile lightly on pie filling and seal to pie crust all around. 2. Bake in slow oven (325degrees) until top is lightly browned, about 15 minutes. Cool.
NOTES: I’ve made this pie with 3 or 4 eggs without changing other ingredients and put in larger pie shell. Prefer vanilla wafer crust. dls *Cans are smaller these days…..one can still works.