New Nutty Crust “Magic” Lemon Meringue Pie Retro Recipe

New Nutty Crust "Magic" Lemon Meringue Pie

New Nutty Crust “Magic” Lemon Meringue Pie

Ingredients Needed per recipe

  • 1 stick Betty Crocker Instant Mixing Pie Crust Mix
  • 1 cup slivered toasted almonds
  • 1 1/2 cups (15-oz. can) Eagle Brand Sweetened Condensed Milk
  • 1/2 cup lemon juice
  • 1 tsp. grated lemon rind or 1/4 tsp. lemon extract
  • 3 eggs separated
  • 1/4 tsp. cream of tartar, if desired
  • 6 tbsp. sugar

Instructions per recipe

Take 1/4 cup almond and chop finely, reserve remaining 1/4 cup. Make 9″ pie shell from Betty Crocker Instant Mixing Pie Crust Mix as directed on pkg. — except add chopped almonds with water. Bake shell. Blend Eagle Brand Condensed Milk, lemon juice, rind and egg yolks. Stir until mixture thickens. Pour into cooked baked pie shell. Make meringue by beating egg whites and cream of tartar until frothy, gradually beat in sugar and continue beating until stiff and glossy. Pile on top of filling. Seal to pie crust all around. Garnish with remaining almonds. Brown at 325˚ 15 to 20 min. Cool.

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One thought on “New Nutty Crust “Magic” Lemon Meringue Pie Retro Recipe

  1. […] New Nutty Crust “Magic” Lemon Meringue Pie Retro Recipe (mccallumvintagerecipedivas.wordpress.com) […]

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