Lemon Meringue Pie
Tomorrow is my son's Birthday. He wants Lemon Meringue Pie instead of a cake. And I thought great because it is so much easier than making a cake. This pie is our family favorite at Thanksgiving and Christmas. It is not the typical lemon meringue pie made out of a custard. It is so easy and delicious.
Here is the recipe:
3 eggs separated
1 14 ounce can Eagle Brand Sweetened Condensed Milk ( not evaporated milk)
1/2 cup lemon juice, few drops of yellow food coloring
Preheat oven to 350 degrees. In medium bowl, beat egg yolks, (save whites for meringue in separate bowl) stir in eagle brand, lemon juice and food coloring. Pour into a prepared vanilla wafer crust.
For crust you will need about 1 1/2 cups (36) vanilla wafers, crushed into crumbs,6 tbls. butter or margarine melted. Mix butter and crumbs together then
Press firmly into a 8 or 9 inch pie plate...chill for a little bit. Line pie with whole vanilla wafers then pour the lemon mixture into prepared crust.
Top with meringue.
Take the saved whites and beat with a 1/4 tsp cream of tartar until soft peak forms then add 1/3 cup of sugar gradually, beating until a stiff peak forms but not dry.
Spread on top of pie sealing carefully to edge.
Bake for 15 minutes until golden brown.
Refrigerate when cool.