This was part of the handwritten notes that my niece, Stephanie, retrieved from her (mother’s) grandmother’s recipes drawer.
While looking up the pictures, I found it was a recipe from the 1952 Eagle Brand Milk ad recipe book – how awesome!!
It’s great in order to you don’t have to pre-cook filling and you can use any type of baked pie crust, unbaked cracker crust, or graham cracker crust. It is prepared as it cools.
Here ya go!!
* Ingredients :
° 1 teaspoon lemon peel
° 1/4 teaspoon cream of tartar
° Graham cracker crust:
° 18 graham cracker boxes+Lemon filling:
° 4 tablespoons sugar
° 1/4 pound butter or ghee,
° 1/8 teaspoon cinnamon+meringue:
° 2 egg whites° 1/3 cup sugar
° 1/2 c lemon juice
° 2 egg yolks
° 15 ounces sweetened condensed milk :
* Instructions :
Mix crust ingredients well and place on a 9-inch pie pan. Bake at 375 degrees for 10 minutes and set aside to cool. We minimize oven temperature to 326 degrees. In a mixing bowl, combine condensed milk, lemon juice, lemon peel and egg yolk. Stir until the mixture thickens. Pour into a cooled crust. Add cream of tartar to egg whites and beat until almost set. Gradually add sugar, whisking until stiff and shiny, but not dry. Lightly stack on pie filling. Bake at 325 until light brown, about 15 minutes. Cool well. Enjoy! Tip: Try to make the crust very even and not too thick.