Ingredients

• 4 eggs, separated
• 1/2 teaspoon cream of tartar
• 1 14-oz. can condensed milk
• 1 graham cracker crust, frozen
• 1/2 cup Key lime juice or regular lime juice
• Cool Whip

Directions

Beat yolks on high speed until thick and light in color. Add condensed milk. Mix on slow speed. While on slow speed, add half of the juice, then cream of tartar, then remaining juice. Mix until blended. Pour into frozen crust and bake at 325 until set, about 10 to 15 minutes. The center should be firm and dry to the touch. Let pie set in freezer for at least 3 hours and top with Cool Whip right before serving.

Ingredients

• 1 large can of evaporated milk, well chilled
• dash salt
• 1 cup sugar
• 3/4 cup hot water
• 1/4 cup cold water
• 1 envelope plain gelatin
• juice and pulp of 2 1/2 lemons
• 2 graham cracker crusts

Directions

In a large bowl, dissolve gelatin in 1/4 cup cold water. Add hot water, sugar and salt. Cool to room temperature. Whip well.

Slowly add the chilled evaporated milk to the gelatin mixture and continue to whip. Add lemon juice and pulp and beat until well mixed. Pour into the graham cracker crusts. Chill until set.

Ingredients

• Graham crackers for crust (or just do what I do, BUY the crust:)
• 1 can Eagle Brand milk
• 6 oz. can frozen lemonade concentrate
• 6 oz. Cool Whip

Directions

Make a graham cracker crust. Mix together 1 can Eagle Brand condensed milk, 1 (6 ounce) can thawed lemonade concentrate and 1 (6 ounce) Cool Whip. Pour into crust. Chill in refrigerator.

Ingredients

• 2 cups sugar, divided
• 1/3 cup plus 1 tbl. cornstarch, divided
• 1/4 tsp. salt
• 1 1/2 cups cold water plus 1/3 cup cold water, divided
• 1/2 cup fresh lemon juice
• 5 eggs, separated
• 2 tbls. butter
• 1 to 3 tsps. grated lemon peel
• 1 (9-inch) pie shell, baked and cooled
• 1/4 tsp. cream of tartar
• 1/2 tsp. vanilla
• Lemon peel or twists for garnish, optional
• Mint leaves for garnish, optional

Directions

Makes 1 (9-inch) pie.

1. In large saucepan, mix 1 1/2 cups sugar, 1/3 cup cornstarch and salt. Gradually stir in 1 1/2 cups cold water and lemon juice until smooth.

2. In small bowl, beat egg yolks until well blended. Stir into sugar mixture. Add butter. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil, stirring constantly, 1 minute. Take off heat. Stir in lemon peel. Pour hot filling into baked pie shell.

3. In large mixing bowl and using mixer at high speed, beat egg whites with cream of tartar until foamy. Add the remaining 1/2 cup sugar, 1 tablespoon at a time, beating constantly until sugar is dissolved and the whites are glossy and stand in soft peaks. (Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.)

4. Into small saucepan, sprinkle the remaining 1 tablespoon cornstarch. Add the remaining 1/3 cup cold water. Let stand 1 minute. Stir well. Bring to a boil, stirring constantly. Let cool a few minutes. Add to egg whites, 1 or 2 tablespoons at a time, beating constantly.

5. Beat in vanilla. Spread meringue over hot filling, starting with small amounts at edges and sealing to crust all around. Cover pie with remaining meringue, spreading evenly in attractive swirls.

6. Bake in preheated 325-degree oven until peaks are lightly browned, about 16-18 minutes. Cool on wire rack, about 30 minutes to 1 hour. Serve immediately or refrigerate, uncovered, until serving time. Garnish with lemon peel twists and mint leaves, if desired.

Note: When pie is refrigerated, beads of clear liquid may form on meringue. Gently touch beads with tip of folded paper towel until absorbed.

Source: The Advocate – Baton Rouge, La

Ingredients

• 1 small can frozen lemonade concentrate
• 1 can Eagle Brand Milk
• 1 8 oz carton Cool Whip
• Graham Cracker Pie Crust.

Directions

Mix the three ingredients, pour into pie shell and refrigerate until set (about 10 minutes). Good frozen, too.