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Magic Lemon Meringue Pie

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      Title: MAGIC LEMON MERINGUE PIE
 Categories: Desserts, Pies
      Yield: 1 Pie
 
      1    Pastry shell; baked/cooled
      2    Eggs; separated
     14 oz Condensed milk
    1/2 c  Lemon juice
      1 ts Lemon rind; grated
    1/4 ts Cream of tartar
    1/4 c  Sugar
 
  Preheat oven to 350 degrees.  In medium bowl, beat egg yolks; stir in
  condensed milk, lemon juice and rind. Turn into shell. In small bowl,
  beat egg whites with cream of tartar until foamy; gradually add
  sugar, beating until stiff but not dry.  Spread meringue on top of
  pie, sealing carefully to edge of shell.  Bake 15 minutes or until
  meringue is golden brown. Cool. Chill before serving  Refrigerate
  leftovers.
  
  Makes 1 - 8 or 9 inch pie
  
  SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed
  for you by Nancy Coleman
 
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