Easy Enough Creamy Lemon Meringue Pie

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Got this recipe from keebler. i used fresh lemon juice in mine but you can buy store brand.this pie has a thicker filling than most lemon meringue pies and has a stronger egg taste. It's different than most lemon meringue pies too.

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Steps

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Preheat oven to 325f.

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In a medium bowl beat egg yolks well.

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Stir in condensed milk , lemon juice , lemon peel and food coloring , if desired.

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This will thicken.

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Pour mixture in pie crust and bake 30 minute at 325f.

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Preparing the meringue.

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Beat egg whites , vanilla , and cream of tarter in a large bowl with a electric mixer on medium speed until soft peaks form.

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Add sugar gradually , turning up mixer on high speed , until stiff peaks form.

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Turn oven up to 350f.

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Spread meringue on top of hot pie filling all over the entire pie.

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Put in oven and bake another 15 minutes or until golden brown.

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Take out of oven and cool on stove or counter top for at least 1 hour.

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Place in refrigerator and chill at least 2 to 3 hours before serving.

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Ingredients

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pie crust, sweetened condensed milk, eggs, fresh lemon juice, lemon peel, yellow food coloring, vanilla extract, cream of tartar, sugar