Lemon Meringue Pie

By Claude

easy

Ingredients

• Pie shell
• 1 graham cracker pie shell
• Filling
• 4-5 oz of lemon juice (3 lemons)
• 6 eggs yolks
• 2 14 oz cans of sweetened condensed milk
• Meringue
• 4-5 egg whites
• 1/4 teaspoon cream-of-tartar
• 1/2 teaspoon vanilla extract
• 6 tablespoon of sugar

Preparation

Step 1

Preheat the oven to 350°F
Put rack in center of oven.
Grate the lemons to get 1 tablespoon of zest (optional).
Squeeze the lemons to get 4-5 oz of juice.
Seperate the eggs

Filling
Mix 6 egg yolks and condensed milk together. Slowly add the lemon juice, mixing throughly. Mixture should thicken. Option - add zest to the filling.

Pour mixture into the pie shell.

Meringue
Beat 4-5 egg whites, 1/4 teaspoon cream-of-tartar, and 1/2 teaspoon vanilla extract til soft peaks form.

Gradually add 6 tablespoons of sugar, beating till stiff peaks form and all the sugar is dissolved. With a spatula spread the meringue over the filling. Optional - Sprinkle the top with the lemon zest.

Baking
Put in center of oven and bake 15-20 minutes until meringue is golden brown.