Preheat oven to 350 degrees. In medium bowl, beat egg yolks; stir in condensed milk, lemon juice and rind. Turn into shell. In small bowl, beat egg whites with cream of tartar until foamy; gradually add sugar, beating until stiff but not dry. Spread meringue on top of pie, sealing carefully to edge of shell. Bake 15 minutes or until meringue is golden brown. Cool. Chill before serving Refrigerate leftovers. Makes 1 - 8 or 9 inch pie SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman
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|Serving Size: 1 Pie (1629g)|
|Recipe Makes: 1|
|Calories from Fat: 1315 (33%)|
|Amt Per Serving||% DV|
|Total Fat 146.1g||195 %|
|Saturated Fat 63.6g||318 %|
|Monounsaturated Fat 52g|
|Polyunsanturated Fat 15.1g|
|Cholesterol 2296.8mg||707 %|
|Sodium 2183.6mg||75 %|
|Potassium 3140.1mg||83 %|
|Total Carbohydrate 566.7g||167 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 561.8g|
|Protein 112g||160 %|
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Calories per serving: 3948
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