Lemon Meringue Pie

This pie is the perfect summer treat! Light, refreshing, and minimal effort. It's easy to whip up, literally! The lemon filling is sweet and tart while the meringue is light and a bit chewy! You can use a crumb crust or regular pie dough and it will be delicious both ways!

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LEMON MERINGUE PIE

makes 1 pie

INGREDIENTS:

Lemon Pie Filling:

• 2/3 cup Lemon Juice

• 1 Tbsp Lemon Zest

• 1 14 oz. can Sweetened Condensed Milk

• 3 Egg Yolks

• 1 (9 inch) Pie Crust, (graham cracker crumb or pie dough)

Meringue:

• 3 Egg Whites

• 1/4 tsp Cream of Tartar

• 1/4 tsp Vanilla Extract

• 1/4 cup White Sugar

INSTRUCTIONS:

1. Combine the lemon juice, zest, condensed milk, and egg yolks. Blend until smooth.

2. Pour into a pie crust that has already been baked.

3. Combine egg whites, cream of tartar, and vanilla and whisk until soft peaks form, about 4 minutes.

4. Add sugar a tablespoon at a time and whisk until stiff peaks form.

5. Carefully spread the meringue on the top of the lemon filling, spreading to the edge of the crust.

6. Bake at 325°F for 15 minutes or until the meringue has lightly browned.

7. Allow to stand for cool before refrigerating for at least 3 – 4 hours.