A quick and sweet lemoney treat!

Living in the south the summer months can become almost unbearably hot. Some days the idea of cooking anything at all is dreadful because of how hot it gets during the cooking. A person has to eat though so as a reward to myself I occasionally cook up desert to eat following my supper. One that I made recently was a lemon meringue pie. It was so tasty and quick that I decided to share it here.

 Ingredients for Filling:

1 baked 8 inch pastry shell cooled or 8 inch crumb crust (I used the crumb crust)

1can sweetened condensed milk

1/2 cup lemon juice

2 egg yolks (keep the whites you will use them later)

In a medium sized bowl, combine all the ingredients above blending in the egg yolks last. Once mixed well pour it into your cooled crust.

Ingredients for Mernigue:

2 egg whites

1/4 teaspoon cream of tartar

1/4 cup of sugar

In a small bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar until stiff peaks form when beater is raised. Spread over filling and seal to the edge of the crust.

 

Bake in oven at 325 Fahrenheit 12 to 15 minutes or until meringue is golden brown.

Place in the fridge for a little bit to let it cool and set up. After it has cooled down serve and enjoy this tasty treat!