Preheat the oven to 180 C. Combine the condensed milk, lemon rind and juice. Beat the egg yolks and stir into the lemon mixture. Pour into the pie shell. Prepare the meringue. Beat the egg whites until the peaks just fold over when the beater is removed. Gradually beat in the caster sugar. Beat until the meringue is smooth and glossy. Pile on top of the filing. Bake in the preheated oven for 10-15 minutes or until the meringue is golden brown. Allow to cool. Serve cold.
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|Serving Size: 1 Serving (138g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 112 (49%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||17 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 528.8mg||163 %|
|Sodium 175.1mg||6 %|
|Potassium 169.4mg||4 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 13.5g|
|Protein 15.7g||22 %|
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Calories per serving: 228
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