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

1. Preheat oven to 325u0b0F.
2. In a medium bowl beat egg yolks well.
3. Stir in condensed milk,lemon juice, lemon peel and food coloring, if desired. This will thicken.
4. Pour mixture in pie crust and bake 30 minute at 325u0b0F.
5. Preparing the meringue.
6. Beat egg whites, vanilla, and cream of tarter in a large bowl with a electric mixer on medium speed until soft peaks form.
7. Add sugar gradually, turning up mixer on high speed, until stiff peaks form.
8. Turn oven up to 350u0b0F.
9. Spread meringue on top of hot pie filling all over the entire pie.
10. Put in oven and bake another 15 minutes or until golden brown.
11. Take out of oven and cool on stove or counter top for at least 1 hour.
12. 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)