Recipe

Very Easy Lemon Meringue Pie Recipe

Add Step-by-Step Photos	Kitchenmouse / All my dishes 1 year, 10 months ago I discovered this mouthwatering recipe in a magazine when I was 18 years old. It was my "job" to make it at Chritmas and family get togethers. And I've been making it from then on.It's a hit wherever I take it and I never bring back leftovers! Extre... More Prep:15m Cook:20m Servings:8	Kitchenmous
	lemony easy inexpensive quick nostalgic

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Ingredients

1 can eagle brand or any brand condensed milk

3 eggs separted

1/4 cup lemon juice

1 9 inch regular pie shell (storebought or home made)

1 teaspoon lemon zest

1/4 cup sugar

1 teaspoon vanilla

few drops yellow flavoring (optional)

Directions

Preheat oven to 375.

Prick pie shell with fork on bottom and bake until light brown. Remove from oven and let cool ten minutes.

For Filling:

Separate eggs, placing whites in clean,small mixing bowl.

In medium bowl, mix condensed milk, egg yellows, lemon juice, food color and zest, until well blended and thickened (just a few minutes should do it as lemon juice "cooks" custard.)

Pour lemon mixture into pie shell.

For Meringue:

With mixer, beat egg whites until they form soft peaks.

Add sugar and vanilla and beat until nice shiny stiff peaks form.

Spread meringue over pie with spatula, pressing lightly and lifting to make nice peaks.

Place in 375 oven and bake until peaks are golden brown.

Remove from oven and place on rack to cool.

You can refrigerate about 20 minutes to cool down further.

Refrigerate leftovers if there are any.

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