Lemon Meringue Pie
8 inch graham cracker pie crust
15 ounces Eagle Brand condensed milk
3 eggs, separated
½ c. lemon juice
6 tablespoons sugar
¼ teaspoon cream of tartar
1 teaspoon vanilla
Preheat oven to 350 degrees.
Filling: blend milk and egg yolks. Gradually add lemon juice, stirring until well blended. Pour into crust.
Meringue: Add 2 tablespoons sugar to the egg whites, and beat until stiff. Add remaining sugar, cream of tartar, vanilla and beat until glossy.
Spread meringue over filling.
Bake 10 minutes until meringue is brown. Cool 30-45 minutes before serving.
Pairs Well With
The first pie I learned to make - dad's favorite!
Submitted by: "Angela Reese"