Pages

7/25/2010

Icebox Lemon Meringue Pie


You will need:
  • 1 Ready made Graham Cracker Pie Crust
  • 1/2 Cup Bottled Lemon Juice
  • 14 oz. Can of Sweetened Condensed Milk (such as Eagle Brand, just make sure you don't accidentally pick up evaporated milk)
  • 2 Eggs Separated
  • 4 Tablespoon Sugar
Heat oven to 325 degrees. Crack eggs and separate the yolks from the whites in two small bowls. You will need the yolks for the filling and the whites for the meringue topping. Now, In a med. bowl, combine lemon juice and canned sweetened condensed milk and stir well with a spoon or hand whisk, add yolks, stir and pour in the pie shell. Now in another bowl beat the eggs whites with an electric mixer until they start to get fluffy,(keep mixing it takes a little while) gradually add the sugar and continue beating until the whites are stiff, and will hold a peek, but not dry. Pile this on top of the pie filling. Bake at 325 degrees until lightly browned about 10 minutes. Cool Completely and then refrigerate for several hours until chilled well before serving.

Enjoy!