Perfect Lemon Meringue Pie
1 pie crust, baked and cooled completely or 1 graham cracker pie crust
3 eggs yolks, separate & save whites for topping
1 can condensed sweetened milk (not evaporated)
1/2 cup lemon juice (few drops yellow food coloring)
Preheat oven 350 degrees.
In medium bowl beat egg yolks; stir in sweetened condensed milk, lemon juice and food coloring. Pour into baked pie crust or graham cracker pie crust.
3 egg whites
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla
6 Tablespoons sugar
In another bowl beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form and all of sugar is dissolved. Spread over top of pie, sealing edges to crust.
Bake 350 for 12-15 minutes. Chill pie completely before slicing. Refrigerate any leftover pie.
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