Magic Lemon Cream Pie

Magic Lemon Cream Pie
(Uncooked Filling)

1 1/3  cups Eagle Brand Condensed Milk (1 can)
1/2 cup lemon juice
Grated rind of 1 lemon
2 eggs (separated) 
2 Tablespoons granulated sugar
Baked pie shell*

Blend together Eagle Brand Condensed Milk, lemon juice, grated lemon rind, and egg yolks.  Pour into baked pie shell.  Cover with meringue, made by beating egg whites until stiff and adding sugar.  Bake in a moderate oven ° F. until brown. (15-20 minutes)  Chill before serving.

New Magic in the kitchen, 208 delicious dishes made with sweetened condensed milk cookbook as seen on Glen and Friends Cooking, an undated recipe book from Borden (Eagle brand sweetened condensed milk) generally accepted to be from 1930.

*Graham Cracker Crust
9 graham crackers
3 Tablespoons sugar
1/4 cup melted butter

Blend crackers and sugar in food processor. Blend in melted butter. Press into a 9" pie pan. Bake in a preheated 350° oven for 10 minutes. Let cool at least 10 minutes before pouring in the filling.

Variations:

You can turn this into a Simply Recipes Key Lime Pie by switching the juice to lime and adding 3 egg yolks (instead of 2), baked 15 minutes. Chill, then cover with sweetened whipped cream.

If you like this pie, you might also like Simply Recipes Lemon Icebox Pie, made by adding 1 whole egg (in addition to the 2 egg yolks-whisking them together first to fully combine). The recommended baking time is 25 minutes, "or until the outside edges look set and the center still jiggles slightly". Then, after the pie is fully chilled at least six hours or overnight, cover with a slightly sweetened sour cream topping (1 1/2 cups sour cream, 2 Tablespoons sugar, 1 teaspoon vanilla), bake another 10 minutes to set the cream, and let it come to room temperature, and chill again, about 45 minutes.