Mimi's Magic Apron: Lemon Meringue Pie

Wednesday, August 8, 2012

Lemon Meringue Pie

During these hot days in August we all need a little refreshing.

This is so perfect for a cool dessert.

Fast and easy to prepare.

So Yummy!

You will go back for seconds.

Lemon Meringue Pie

Crust

2 cups vanilla wafer crumbs (crust)
1/3 cup butter (crust)
1/2 cup finely chopped almonds (crust)
3 Tablespoons sugar (crust)

Filling
14 - 15 oz. sweetened condensed milk (filling)
1/2 cup lemon juice ( fresh or bottled) (filling)
2 egg yolks (filling)

Meringue
3 egg whites (meringue)
1/4 cup sugar (Meringue)
1 teaspoon Vanilla (Meringue)

For crust, crush half of wafers (about 40). Stir in sugar. Add melted butter and stir until well blended. Pat out into pie plate. Line more wafers around to make pretty.

For filling, mix all ingredients with electric mixer until well blended. Pour into crust. Top with Meringue.

For meringue, Whip egg whites until foamy. Add sugar and vanilla. Continue beating on high speed until soft peaks form. Pour on top of pie and spread to the edges to seal well. Bake at 325 for 15 minutes or until top is golden. Refrigerate before serving.