Created in the early 1900s, this pie was touted as “magic.” Adding lemon juice to Eagle Brand creates a rich, creamy filling, without cooking, that is easy to make, delicious every time and never fails, even for first-time bakers.
This was part of the hand written notes that my niece, Stephanie, retrieved from her Grandmother’s (my Mom’s) recipe drawer.
As I looked for pictures, I found that it is a recipe from the Eagle Brand Milk 1952 advertising recipe book — how cool!!
It is also cool because you do not have to pre-cook the filling and you can use any kind of baked pie shell, or non-bake crumb or graham cracker crust. You do need to bake the meringue but only for 15 minutes. It sets up as it cools.
Here ya go!!
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 12 servings
Created in the early 1900s, this pie was touted as “magic.” This Magic Lemon Pie Recipe is easy to make, delicious every time and never fails, even for first-time bakers.
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup lemon juice
1 teaspoon grated lemon rind or 1/4 teaspoon lemon extract
2 eggs, separated
1 (8- or 9-inch) graham cracker or baked pie crust
1/4 teaspoon cream of tartar
4 tablespoons sugar
Preheat oven to 325°F. In medium bowl, combine sweetened condensed milk, lemon juice, lemon rind or extract and egg yolks; stir until mixture thickens. Pour into chilled graham cracker crust or cooled pie crust.
In medium bowl, beat egg whites and cream of tartar on high speed until soft peaks form. Gradually beat in sugar on medium speed, 1 tablespoon at a time; beat 4 minutes longer or until sugar is dissolved and stiff glossy peaks form.
Spread meringue over pie, carefully sealing to edge of crust to prevent meringue from shrinking. Bake 12 to 15 minutes or until meringue is lightly browned. Cool. Store leftovers covered in refrigerator.
Recipe and Photo: Culinary.net
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