Recipe: Lemon Meringue Pie (using egg beaters and sweetened condensed milk)

LEMON MERINGUE PIE

"One pie I never liked was lemon meringue pie. Not too long ago, I tried a lemon meringue pie that was unbelievable. It was the best pie I ever ate. Here is the recipe."

Egg beaters to equal 4 eggs
1 (14 oz) can Eagle brand sweetened condensed milk
1/2 cup "Real Lemon" lemon juice
1 baked graham cracker crust
4 egg whites
1/4 teaspoon cream of tartar
1/3 cup sugar

Preheat oven to 350 degrees F.

Mix up the egg beaters, sweetened condensed milk and lemon juice in a medium size bowl. Pour this mixture into the graham cracker crust

In a small bowl, beat the egg whites with the cream of tartar until soft whites peaks form. Slowly (not quickly!) add the sugar and continue beating until the mixture is stiff, but not dry. Spread the meringue over the top of the pie, sealing in the lemon part.

Bake in the oven for about 15 minutes. Keep checking the oven after 10-15 minutes to make sure it isn't burning on the top. Keep checking it every minute. If you don't keep checking it, you can easily burn it. The top of the meringue should be golden brown.

Chill before serving.

Note from original source: "I highly suggest to not eat the entire pie by yourself in one sitting. I actually did and got the worst sugar headache. This is my favorite pie."

Source: Lynn Fusinato, 1996 (original source unknown)