Ingredients for the pie filling (click HERE for the recipe
3 egg yolks (save the whites for the meringue)
1 14 oz can of Eagle Brand Milk
1 T. lemon zest
the juice of 3 lemons
1 graham cracker pie crust
Ingredients for the meringue
3 stiffly beaten egg whites
5 T sugar
1/4 t of cream of tarter
To make the filling…
Beat the egg yolks.
Add juice and zest to the eggs and mix.
Add the milk and mix.
Pour into the pie crust.
To create the meringue…
Stiffly beat the egg whites.
Gradually fold in 5 T of sugar.
Stir in the vanilla.
Gently spoon the meringue on the top of the pie and spread across the top.
Place the pie in the refrigerator for at least 2 hours to cool thoroughly. It is best when it has been allowed time to set.
This would be a great make-ahead dessert!