Easy Enough Creamy Lemon Meringue Pie
- 1 graham keebler ready pie crust (or the shortbread pie crust)
- 1 (14 ounce) sweetened condensed milk
- 3 eggs, separated
- 1/2 cup fresh lemon juice
- 1 teaspoon fresh grated lemon peel
- 2 drops yellow food coloring (optional)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1/3 cup sugar
- Preheat oven to 325u0b0F.
- In a medium bowl beat egg yolks well.
- Stir in condensed milk,lemon juice, lemon peel and food coloring, if desired. This will thicken.
- Pour mixture in pie crust and bake 30 minute at 325u0b0F.
- Preparing the meringue.
- Beat egg whites, vanilla, and cream of tarter in a large bowl with a electric mixer on medium speed until soft peaks form.
- Add sugar gradually, turning up mixer on high speed, until stiff peaks form.
- Turn oven up to 350u0b0F.
- Spread meringue on top of hot pie filling all over the entire pie.
- Put in oven and bake another 15 minutes or until golden brown.
- Take out of oven and cool on stove or counter top for at least 1 hour.
- Place in refrigerator and chill at least 2 to 3 hours before serving.
crust, condensed milk, eggs, lemon juice, fresh grated lemon peel, coloring, vanilla extract, cream of tartar, sugar
Taken from www.food.com/recipe/easy-enough-creamy-lemon-meringue-pie-221041 (may not work)