Beat Milk, Lemon Juice, and Egg Yolks together. Pour into Graham Cracker Crust. Top with Meringue, and brown in 350 deg F. oven (approx 12 to 15 minutes). Refrigerate at least 4 hours. Meringue: (Note: if you are using a copper bowl, omit cream of tartar, youll get pavement instead of meringue. The chemical reaction between the bowl and the egg does the same thing as the cream of tartar.) Beat egg whites, vanilla and cream of tartar until mixture holds stiff peaks. Gradually add the sugar, 1 tablespoon at a time, beating until very stiff and glossy. All sugar must be dissolved. Makes a great dessert after a big ol plate of barbecue. Posted to bbq-digest V5 #703 by Alex Baker
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|Serving Size: 1 Serving (1302g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 957 (42%)|
|Amt Per Serving||% DV|
|Total Fat 106.3g||142 %|
|Saturated Fat 47.5g||237 %|
|Monounsaturated Fat 41.5g|
|Polyunsanturated Fat 12.8g|
|Cholesterol 3489.8mg||1074 %|
|Sodium 629mg||22 %|
|Potassium 1754.8mg||46 %|
|Total Carbohydrate 265.5g||78 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 265.5g|
|Protein 74.1g||106 %|
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Calories per serving: 2291
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