Springtime calls for spring-ish desserts!
I know that pie is usually reserved for Autumn but this lemon classic is all about the Spring.
And this version is much easier than the traditional recipe....no one wants to really beat eggs over simmering water until the perfect thickness but not too long because they will curdle and yada yada....
This one is a one-bowl-wonder :)
Lemon Meringue Pie
Taken from Paula Deen.
1 14-ounce can sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon grated lemon zest
3 egg yolks
1 8-inch prebaked pie shell, homemade or store-bought
3 egg whites
1/4 teaspoon cream of tartar1/4 cup sugar
In medium bowl, combine milk, lemon juice, and zest. Blend in egg yolks and pour into cooled crust.