Jiffy Lemon Pie

This is a vintage recipe that comes from a older culinary arts institute book that I found at a yard sale

Jiffy Lemon Pie

baked 8 inch pie shell

14 oZ can sweetened condensed milk

2/3 c lemon juice

1 1/2 t grated lemon peel

2 egg yolks, slightly beaten

2 egg whites

1/8 t salt

1/4 c sugar

Set out pie shell Mix milk, juice peel and yolks. Pour in shell and set aside. Beat egg whites and salt til frothy. Beat til rounded peaks are formed and whites do not slide when bowl is partially inverted Pile meringue lightly onto filling being sure to seal meringue to crust Bake 350 degrees 10 to 12 minutes til meringue is delicately browned. Set aside to cool til ready to serve

for more vintage recipes head over to Joy of Desserts blog also check out simply delicous Sunday for even more great recipes at 3 Sides of Crazy More great recipes also located at Blessed With Grace tasty teusday recipes for even more tasty recipes check out the blog Balancing Beauty and Bedlam