This is the most amazingly delicious lemon meringue pie you will ever eat!
High praise, I know.
Try it. You will be entranced.
You will eat every bite! Want more! And not care about the calories!
It’s that good!
Makes one 9 inch pie.
1/3 melted butter
1/4 cup of brown sugar
9 whole gram crackers
Mix together. Press into pan. Cook on 350 degrees for 8 minutes to crisp up the crust. Let cool.
1 can of Eagle Brand Sweetened Condensed Milk
1/2 cup of fresh squeezed lemon juice
1 teaspoon grated lemon rind
3 egg yolks
Mix condensed milk, lemon juice and lemon rind together. Blend in yolks. Pour onto cool curst. Bake for 8 minutes.
Dab blobs of cool whip around the edges of a cool pie. Dig in!
Traditional topping – Meringue:
3 egg whites – at room temperature
1/4 teaspoon cream of tartar
6 tablespoons of sugar
In a small bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar. Spread over filling. Seal to edge of crust. Bake in slow 325 Degrees F oven for 12 to 15 minutes or until meringue is golden brown. Cool. Refrigerate for at least two hours before serving.
Better yet, make these super easy, pulled pork sandwiches for an impressive, but oh-so-easy meal!