IMO, THIS is the best lemon pie:

3 eggs, separated
1 can Eagle Brand
1/2 C. lemon juice
Zest of 1 lemon.

Mix egg yolks, Eagle Brand, juice and zest together. Pour into baked pie
shell. Top with meringue made w/the 3 egg whites.

This is wonderful!

"Ida Slapter" > wrote in message
...
> On 20 Nov 2004 08:10:33 -0800, (Kathy) wrote:
>
>>I tried a couple of times to make lemon meringue pie, & failed I
>>followed a good recipe carefully too. I'm thinking of buying a mix &
>>adding zest to it. But it would be great to learn how to make it from
>>scratch. Any tips?
>
>
> Try this......simple as pie!
>
> @@@@@ Now You're Cooking! Export Format
>
> Lemon Delicious Pie
>
> desserts, fruits, pies
>
> 1 cup sugar
> 3 tablespoon cornstarch
> 2 oz butter
> 1/4 cup lemon juice
> 3 egg yolks, unbeaten
> 1 cup milk
> 1 cup sour cream
> 1 9 pie shell, baked
> ----TOPPING----
> whipped cream or
> meringue from 3 egg whites
>
> Mix sugar and cornstarch. Combine with butter, lemon juice, egg yolks
> and milk. Cook in top of a double boiler until thick and cooked.
> Remove from heat and let cool.
>
> When cool, stir in sour cream. Pour into baked pie shell.
>
> Serve with whipped cream or make meringue with 3 egg whites.
>
> Meringue: 3 egg whites 1/4 ts cream tartar 6 tablespoons sugar.
>
> Preheat oven to 425F. In Mixing bowl, beat egg whites until frothy.
> Add
> cream of tartar and beat until stiff peaks form. Gradually beat in
> sugar and continue beating until stiff and glossy. Pile meringue
> lightly on cooled pie making sure it touches edge of pastry to prevent
> it from shrinking. Bake five to six minutes.
>
> Yield: 8 servings
>
>
> ** Exported from Now You're Cooking! v5.66 **
>
>