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In a heat-proof bowl, combine egg whites and sugar. Remove eggs from heat, and add salt and cream of tartar. Gently stir in lemon zest and food coloring. Place meringue in a pastry bag (or plastic sandwich baggie with a corner cut off) and pipe in very small dots onto a baking sheet. Bake at 200f for 60-75 minutes.

Bring Some Lemon to the Party. Avoid adding lemon to chocolate cakes, but add lots to a yellow cake. You can add lemon juice or lemon zest (or both!); the tartness will help cut the inherent sweetness of the mix, while the lemon flavor will shine through and add new flavor to your cake.

Heat oven to 325 degrees f. Beat egg yolks in medium bowl with mixer. Add sweetened condensed milk and lemon juice until well mixed. Pour into crust. Bake 30 to 35 minutes or until set. Remove from oven. Spread whipped topping or whipped cream over pie before serving. Garnish with lemon peel, if desired.

There are 4 to 5 lemons in 1 pound. On average, one lemon has 2 tablespoons of lemon juice in it. One lemon also has 1 tablespoon of lemon zest in it. So if a recipe calls for the juice of 1 lemon you can substitute 2 tablespoons of bottled juice.

Combine the whip cream, cream cheese, sweetened condensed milk, lemon juice, and vanilla extract in a large bowl. Mix on high speed until smooth. Taste and add more lemon juice to your liking.

The ingredients used to make lemon pie are as follows 6 lemons, 1 condensed milk (la lechera), 1 evaporated milk (carnation), 1 bowl , 1 spoon, 1 mixer, 1 spatula, 1 can-opener, 1 squeezer, 1 knife, 1 refrigerator, 3 packages of cookies.