Lemon Meringue Pie

Last amazing thing baked-lemon meringue pie. Paula Deen's recipe. Amazing! The only thing I adjusted was that I used 5 egg whites to make the meringue. I love the meringue. If I was to make this again, I would probably use about 7 egg whites and subtract about three tablespoons of the sweetened condensed milk and add more of the lemon zest. It was a bit too sweet. I also used a crumb crust-so good!

1 (14-ounce) can sweetened condensed milk
1/2 cup lemon juice
1 teaspoon grated lemon zest
3 egg yolks
1 (8-inch) prebaked pie shell or crumb crust

Meringue:
3 egg whites
1/4 teaspoon cream or tartar
1/4 cup sugar
Directions
In medium bowl, combine milk, lemon juice, and zest; blend in egg yolks. Pour into cooled crust.


Preheat oven to 325 degrees F.


Beat egg whites with cream of tartar until soft peaks from. Gradually beat in the sugar until stiff. Spread over filling; seal to edge of crust. Bake for 12 to 15 minutes or until meringue is golden brown.