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Lemon Pie Superb - not TNT  Bella
 Jan 06, 2004 03:34 PST 

This recipe is from the book "Recipes on Parade - Desserts" from 1968. I
don't know if the size of cans still applies or if there are any other
problems concerning the recipes from this book (meaning "old-fashioned"
expressions or things that simply don't exist any longer). In that case I
cannot help you, but I'm sure you can solve any difficulties amongst
yourselves ... :-DD


3 eggs, separated
1/2 cup lemon juice
1/4 tsp lemon extract
1 15-oz can sweetened condensed milk
1/4 tsp cream of tartar
6 tbs sugar
2 8-in. crumb or baked pastry pie shells

Beat egg yolks with fork until well mixed. Add lemon juice and lemon
extract; continue beating until well blended. Gradually add condensed milk;
continue to blend until mixture thickens and is smooth. Combine egg whites
and add cream of tartar; beat until almost stiff enough to hold a peak. Add
sugar gradually, beating until stiff but not dry. Fold into the yolk
mixture. Pour into the cool pie shells, dividing the mixture evenly. Bake at
325F until mixture is well set and lightly browned, about 25 minutes. Cool.
Yield: 12 servings.


Don't be angry with life.
There are so many things to be happy for.
Cold, fresh water,
green leaves
and the eyes of good people.

Eva Hedén
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