Magic Lemon Pie

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I had a lot of this pie while growing in Georgia and didn’t know who made the recipe. My mother was the one who knew about it! Edward’s Pies produces a delicious frozen lemon meringue pie however I’m unable to locate it in Oklahoma. Edward’s products are from the 1950’s. If you own one, be sure to look in the box for the Bible verse. They’re known for this and I think this is what makes me appreciate these products even more. I always put an Bible passage on the CDs I purchase.

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I recently made this home-cooked variation of this pie, for the very first time. It was when I realized that it is possible to prepare the pie myself and eat it at any time I was ecstatic. Garth isn’t a huge fan of meringue. So, often I make the filling twice to make this pie and remove the meringue. This is double the flavor! Thanks for the inspiration Edward’s.

In the beginning of 1900 the pie was first presented to the public as “magic”. A splash of lemon juice in the Eagle Brand creates a rich and creamy filling that’s baked in a non-bake pan, is easy to prepare and delicious each time. It always a hit even for bakers who are new.

Ingredients

1 can (14 inches) from Eagle Brand sweetened condensed milk (NOT evaporated milk)

1 cup lemon juice

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1 teaspoon lemon zest grated and 1/4 teaspoon of extract from lemon

2 eggs separated

1 graham cracker , or pie crust baked (8 or 9 inches)

One teaspoon each of cream of tartar

Four tablespoons sugar

Instructions

Preheat oven to 325°F. in a large bowl mix sweetened condensed milk and lemon juice extract or zest of lemon and egg yolks. Stir until the mixture becomes thicker. Pour into a cooled the graham cracker crust, or cool pie crust.

In a medium bowl, mix eggs whites with cream of tartar with the highest speed, until soft-looking peaks begin to form. Gradually add sugar while beating at medium speed, 1 tablespoon at a time. beat for another 4 minutes or until sugar dissolves and glossy, firm white peaks appear.

Spread meringue on the pie, securing it carefully around edges of the crust to avoid shrinkage. The meringue bakes for between 12 and 15 minutes until it has lightly brown. Let it cool. Cover leftovers within the fridge.

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