Lemon Meringue recipe

Ingredients

• 1 can eagle brand or any brand condensed milk
• 3 eggs separted
• 1/4 cup lemon juice
• 1 9 inch regular pie shell
• 1 teaspoon lemon zest
• 1/4 cup caster sugar
• 1 teaspoon vanilla
• few drops yellow flavoring (optional)

How to make it

• Preheat oven to 375 (190c)
• Prick pie shell with fork on bottom and bake until light brown. Remove from oven and let cool ten minutes.

For Filling:

• Separate eggs, placing whites in clean,small mixing bowl.
• In medium bowl, mix condensed milk, egg yellows, lemon juice, food color and zest,

until well blended and thickened (just a few minutes should do it as lemon juice "cooks" custard.)

• Pour lemon mixture into pie shell.

For Meringue:

• With mixer, beat egg whites until they form soft peaks.
• Add sugar and vanilla and beat until nice shiny stiff peaks form.
• Spread meringue over pie with spatula, pressing lightly and lifting to make nice peaks.
• Place in 375 oven and bake until peaks are golden brown.
• Remove from oven and place on rack to cool.
• You can refrigerate about 20 minutes to cool down further.
• Refrigerate leftovers if there are any.