lemon meringue pie

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

Serves 8-10.

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 tartar 

1/4 cup sugar

In medium bowl, combine milk, lemon juice, and zest.  Blend in egg yolks and pour into cooled crust.

Preheat oven to 325*.

Beat egg whites with cream of tartar until soft peaks from. Gradually beat in the sugar until you get stiff peaks. Spread over filling and seal to edge of crust. Bake for 12 to 15 minutes or until meringue is golden brown. Enjoy!