Lemon Meringue Pie



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

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.


Refrigerate until ready to serve.

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