Cool and zesty, a refreshing summertime treat. I make these pies in regular pie shells, not deep dish fruit shells.
Ingredients
- 1 (14 ounce) can sweetened condensed milk
- ¼ cup lemon juice
- 1 ½ cups fresh blueberries
- 2 egg yolks
- 2 (9 inch) pie shells, baked
- 8 egg whites
- ¼ cup white sugar
- ¼ teaspoon cream of tartar
Directions
Step 1
Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended. Gently fold in blueberries. Pour filling into baked pie shells.
Step 2
In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread meringue over filling, sealing the edges.
Step 3
Bake at 400 degrees F (200 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 233 | |
% Daily Value * | |
Total Fat11g | 13% |
Saturated Fat4g | 18% |
Cholesterol34mg | 11% |
Sodium182mg | 8% |
Total Carbohydrate30g | 11% |
Dietary Fiber1g | 3% |
Total Sugars18g | |
Protein6g | |
Vitamin C4mg | 19% |
Calcium77mg | 6% |
Iron1mg | 4% |
Potassium158mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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