This is a family recipe – unlike any Lemon Pie you’ve ever had. The lemon filling is creamy and slightly sweet.
1 can Eagle Condensed Milk
3 eggs – separated
1/3 cup lemon juice – actually a tad under. Use Real Lemon brand. Cheap ones don’t cut it.
6 Tablespoons sugar
Crust
1 box of vanilla wafers
1 stick butter, melted
1 Tablespoon sugar
You can use a prepared vanilla wafer pie crust in a pinch, but it doesn’t taste as good.
Put egg whites into a metal mixing bowl and put in the freezer. Also put your beaters in the freezer.
Crush 1/2 of the vanilla wafers. Mix with melted butter and 1 Tablespoon sugar and press into bottom of pie pan.
Place a row of wafers around the edge of the pan.
Mix egg yolks, eagle milk, and lemon juice. Pour into crust.
Whip egg whites with 6 tablespoons sugar until stiff peaks form.
Spread over top of pie
Bake at 300 F. until meringue is lightly browned.
Cool
Refrigerate until ready to serve.
