Sunday, February 23, 2014

Lemon Meringue Pie with Cookie Crumb Crust


Lemon Meringue Pie with Cookie Crumb Crust Crust: 1 box vanilla wafers 6 Tbsp butter 3 Tbsp sugar Crush about 40 vanilla wafers; stir in sugar; add melted butter; stir until well blended. Press into pie plate. Pie filling: 14 ounce can sweetened condensed milk 1/2 cup lemon juice 3 egg yolks For filling, Mix all ingredients with electric mixer until well blended. Pour into crust. Meringue: 3 egg whites 1/4 cup sugar Whip egg whites until foamy; add sugar. Beat on high speed until soft peaks form. Pour onto top of pie and spread to edges to seal well. Bake at 325 degrees F. for fifteen minutes or until top is golden. Allow to cool completely and refrigerate before serving, if desired. @[100001126562834:2048:Granny's Favorites Cookbooks]Lemon Meringue Pie with Cookie Crumb Crust











Crust:
1 box vanilla wafers
6 Tbsp butter ...
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