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1
Preheat oven to 350F
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2
Cut lemons in half and using a juicer, squeeze juice.
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3
Remove seeds.
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4
If you produce more than 4 oz.
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5
of lemon juice, then use extra juice to clean the counter top when you're done (great fresh scent!)
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6
Separate eggs.
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7
Put yolks in 1-qt mixing bowl, and whites in smaller mixing bowl.
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8
Whisk yolks until frothy.
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9
Add can of sweetened condensed milk.
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10
Mix using whisk.
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11
Add lemon juice to yolk/milk mixture.
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12
Mix thoroughly.
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13
This is the filling.
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14
To ensure filling holds together in the pie, add 1/3 package of unflavored gelatine to the filling and mix inches
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15
Pour filling into pie shell.
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16
Using a hand mixer on high speed, beat egg whites until frothy.
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17
Add sugar in small amounts during mixing.
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18
You will get the fluffiest meringue by making sure the egg whites are room temperature before starting to beat them, and adding sugar very slowly.
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19
Beat egg whites until stiff.
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20
Add cream of tartar and beat some more until stiff peaks form.
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21
This is meringue.
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22
Spread meringue over pie filling.
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23
Using a fork, prick meringue to form peaks.
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24
Sprinkle with coconut flakes, if desired.
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25
Bake at 350F for 20 minutes.
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26
Cool on wire rack then refrigerate.
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27
Serve chilled.
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28
Mangi e goda
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29
Buon appetito!
