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Betty’s Best Lemon Pie
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Description
A light and easy lemon pie. My husband can eat one in two days! You can use an 8″ pie crust, but it fits better in the 10″ size crust.
Ingredients
- 3 whole Eggs, Separated
- ½ cups Lemon Juice
- 1 teaspoon Lemon Extract
- 1 can 8 Oz Sweetened Condensed Milk
- 1 whole Pie Crust
- ⅓ cups Sugar
Preparation
Separate eggs. Whisk yolks in a bowl. Stir in lemon juice, lemon extract and condensed milk.Pour into the pie shell
Whip whites to make a meringue. When stiff peaks form, slowly add in the sugar. Spread meringue on top of the pie.
Bake at 350 degrees for 10 minutes or until meringue browns slightly. Let it cool and then refrigerate.
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3 Comments
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soufflebombay on 7.14.2010
You had me at Lemon!!!
tiki on 7.13.2010
I make this pie often. Got the recipe from a restaurant in Nashville, Tn. DH doesn’t like meringue, so I put whipped cream or in a pinch, Cool Whip on top. It is sooo good.
momentsthatmakealife on 7.12.2010
This pie sounds easy and delicious. I can’t wait to try it.