Magic Lemon


Pie  This cake was made in early 1900s and is call "magic". Adding lemon juice to the Eagle brand creates a creamy, rich, no-cook filling that's easy to prepare, delicious every time and never fails, even for first-time bakers.Lemon meringue cake with condensed milk also bottled lemon juice.

* Ingredients :

° 1 teaspoon lemon peel
° 1/4 teaspoon cream of tartar
+ Graham cracker crust:
° 18 graham crackers
+ Lemon filling:
° 4 tablespoons of sugar
° 1/4 pound butter or ghee,
° 1/8 teaspoon cinnamon
+ meringue:
° 2 egg whites
° 1/3 cup sugar
° 1/2 c lemon juice
° 2 egg yolks
° 15 ounces of sweetened condensed milk :  

* Description:

Mix the ingredients of the crust evenly and place them in a 9-inch baking pan.Baking at 375 degrees for 11 min, also cool.Reduce the oven temperature to 326 degrees.Mix condensed milk, lemon juice, lemon zest, and egg yolk in a bowl.Stir until the mixture thickens. Pour into the cooled shell.Add the tartar to the egg whites and beat until almost hard.Gradually add sugar and stir until firm and shiny but not dry. Sprinkle a little over the pie filling.Bake at 325°C until golden brown, about 15 minutes. Let us calm down. enjoy!Tip: Try to keep the crust very uniform and not too thick.

Enjoy !