Combine milk, lemon juice, grated lemon rind and egg yolks (or use equipvalent amount of egg substitute for the raw yolks). Pour into chilled crumb crust; refrigerator until pie has set. Beat egg whites until almost stiff, add sugar gradually and continue to beat until they hold a peak. Take pie from refrigerator and put meringue on top; make a lot of nice peaks. Bake in 325 oven until lightly browned. Remove from oven and refrigerate. Serves 6. Recipe by: Lubys Cafeteria Posted to Bakery-Shoppe Digest V1 #525 by Suzy Lewis
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|Serving Size: 1 Serving (250g)|
|Recipe Makes: 6|
|Calories from Fat: 201 (33%)|
|Amt Per Serving||% DV|
|Total Fat 22.3g||30 %|
|Saturated Fat 7.9g||40 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 375.6mg||116 %|
|Sodium 339.7mg||12 %|
|Potassium 452.3mg||12 %|
|Total Carbohydrate 87.2g||26 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 86.4g|
|Protein 17.7g||25 %|
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Calories per serving: 608
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