Magic Lemon Pie 1952 Food

MAGIC LEMON PIE

Steps:

• Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended. Pour filling into crust.
• In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread meringue over filling, sealing the edges.
• Bake at 400 degrees F (205 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.

MAGIC LEMON MERINGUE PIE

Steps:

• Preheat oven to 325 degrees F.
• For the crust: In a mixing bowl, stir together the graham cracker crumbs and sugar until combined. Then, stir in the melted butter. Press the mixture firmly into a 9-inch pie plate and set aside.
• For the filling: In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks, reserving the whites for the meringue. Pour the mixture into the crust.
• For the meringue: Beat the egg whites and cream of tartar in a medium bowl with an electric mixer until soft peaks form, then add the sugar and whip until peaks are stiff.
• Spread the meringue over the pie and seal to the edge of the crust. Bake until the meringue browns slightly, 15 to 20 minutes. Chill for at least 2 hours before serving.

MAGIC LEMON MERINGUE PIE

Steps:

• Preheat the oven to 350 degrees F. Make the crust: In a mixing bowl, stir together the graham cracker crumbs, sugar and butter until fully combined. Press the mixture firmly into a 9-inch pie plate. Set aside.
• Make the filling: In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks. Pour into the crust. Make the meringue: Beat the egg whites and cream of tartar in a medium bowl with an electric hand mixer until soft peaks form. Gradually beat in the sugar until stiff peaks form. Spread the meringue over the pie and seal the edge of the crust. Bake 15 to 20 minutes, or until the meringue browns slightly. (Be sure to watch the pie while it's baking. Meringue can burn quickly.) Let cool slightly on a rack, then chill in the refrigerator at least 2 hours before serving.

MOM'S MAGIC LEMON MERINGUE PIE

Steps:

• Blend milk, juice, and yolks until thick (5 minutes or so).
• Pour into pie shell.
• In clean bowl, beat egg whites with sugar to taste until thick (stiff peaks).
• Cover pie with meringue.
• Bake at 350 until meringue is browned slightly.
• (5-10 minutes).
• Chill and serve.

LOIS'S MAGIC LEMON PIE

Steps:

• Thoroughly mix crust ingredients and pack into a nine inch pie pan.
• Bake at 375 degrees for 10 minutes and put aside to cool.
• Reduce oven temperature to 325 degrees.
• In a mixing bowl, combine condensed milk, lemon juice, lemon zest and egg yolks.
• Stir until mixture thickens.
• Pour into cooled crust.
• Add cream of tartar to the egg whites and beat until almost stiff.
• Add sugar gradually, beating until stiff and glossy but not dry.
• Pile lightly on pie filling.
• Bake at 325 until lightly browned, about 15 minutes.
• Cool thoroughly.
• Hint: try to get the crust thickness very even and not too thick.

MAGIC LEMON PIE

Steps:

• Preheat oven to 325 degrees.
• In bowl combine sweetened milk, lemon juice, lemon rind or extract and egg yolks stir till it thickens. Pour in chilled pie crust.
• In bowl beat egg whites with tartar on high speed till soft peaks form. Gradually beat in sugar on med. speed 1 tbs. at a time. Beat 4 minutes or till stiff glossy peaks form.
• Spread over pie carefully sealing to edge.
• Bake 12-15 minutes till browned. Cool.