Lime/Lemon-Pie Filling (Condensed Milk) |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 slices | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| filling for 2-9" pies/23cm | 2 tins condensed milk | 4 eggs (separated use white for meringue) |
| 4-6 lemons or large limes (1/3-1/2 cup) 75-125ml | 1 small evaporated milk | grated rind of lime or lemon |
| 1 | Break and separte eggs. |
| 2 | Put whites aside for meringue. |
| 3 | Beat egg yolk (slightly). |
| 4 | Add condensed milk. Mix well. |
| 5 | Add grated rind, evaporated milk and lime juice. Stir well. |
| 6 | Add to baked pie crust (Already cooled) |
| 7 | Beat egg whites. Cover entire filling. |
| 8 | Lower oven temperature. Bake at 350 F/180 C until light brown. |