3 large egg yolks
1 (14oz) can Eagle Brand Sweetened Condensed Milk
1/2 Cup lemon juice (fresh squeezed best)
1 (8 or 9-inch) prepared graham cracker or baked pie crust (can also use vanilla wafers to make crust)
Grated lemon zest (about 1 TBSP)
HEAT oven to 325 degrees F. Beat egg yolks in medium bowl with mixer. Add sweetened condensed milk and lemon juice and zest. Pour into crust.
Bake 30-35 min or until set. Remove from oven, cool 1 hour. Chill at least 3 hours. You can top the pie with frozen whipped topping or whipped cream. (I like to top with meringue from my eggs used in the pie)
Meringue:
3 egg whites
1/2 cup sugar
1/2 tsp. vanilla
Beat egg whites until stiff and peaking. Add sugar and whip. Add vanilla. Make sure the mixture is stiff and forming peaks before you stop beating. Spread over top of pie and bake on 375 approx. 8-10 min. (Watch and don’t let it get to brown, depends on the accuracy of your oven.)
