Lemon Meringue Pie

After 3 months of laziness, i am back online to update my blog thanks to my friend :)
Although i have stopped updating i have NOT stopped doing what i love the most. Cooking.
Some of my friends asked, how could you think of so many different desserts and meals to make each day? Thanks to my roomate and neighbors who provide the ideas and of course motivation (or maybe forceful demands) that i could not resist.
Right after thanksigiving break, everyone is stuffed with happiness in their stomach. While turkey might be a once a year thing, pies are not! This year i made a lemon meringue pie for my aunt and gave a perfect touch to our thanksgiving brunch.
This pie is easy to make and quick, perfect for beginners :)
Ingredients:
A 9 inch pie crust (i bought graham cracker crust)
A can of sweetened condense milk
4 lemons
1 tsp of lemon zest
3 large eggs (yolk and white should be seperated)
1/4 cup of sugar
1/4 tsp cream of tartar

This pie contains raw egg so if you are not a fan of uncooked eggs this might not be for you.
Preheat the oven to 325 degree.
In a big bowl, pour in the can of condensed milk, squeeze all 4 of the lemons and add in the lemon zest. (you could add 3 lemons instead if you don't like it as sour) Add in the egg yolks and mix them together. Set aside.
Add the cream of tartar to the egg white to ensure fluffiness. I used a whisk instead of an electric beater to beat the egg whites but it is absolutely not recommended. Put the beater on high and slowly add in the sugar. Then change it to medium until the egg white could stand.

Pour the milk mixture to the pie and then pour the egg white on top. Make sure all of the sides are sealed with the egg whites. You could spread the egg white smoothly or just dirt the top. Then put it in the oven for 10-15 to brown. Let it cool and the pie is ready to be served!

There are a lot more desserts recipe coming up and some restaurants review from Hong Kong!