This is my favorite pie. It is a very simple recipe that is very versatile – I make it as mini tartlets for parties or swap the lemon juice for key lime. In this post, I used meringue, but I typically prefer whipped cream. Either option is great – the meringue takes a little bit more time, but it does look great when toasted on the tips. 
Lemon Pie 2 small pies 8″ or 1 large 10″ 1 pastry crust (store-bought or homemade) 2 cans of sweetened condensed milk 6 egg yolks 1 cup of fresh lemon juice* 1 tablespoon of lemon zest* Put pastry crust into pie plate. I used a ceramic quiche dish because all of pie tart pans and pie plates are packed! In a mixing bowl, stir together condensed milk, egg yolks, juice and zest. Mix until combined. Pour into the crust. Bake at 400 degrees for 12-15 minutes, or until set. Let cool for 30 minutes, then refrigerate. 
Swiss Meringue 4 egg whites 1 cup of sugar 1 pinch of cream of tarter In the top bowl of a double boiler (glass bowl sitting on a sauce pan with simmering water), whisk together egg whites, sugar and cream of tarter. Cook mixture in the double boiler over medium low heat for 3-5 minutes, or until sugar has dissolved. If you rub the mixture between your fingers, you should be able to tell if the sugar has dissolved. Transfer the mixture to your kitchen aid fitted with the whisk attachment. Whisk on high for 7-10 minutes. The mixture will cool and froth into a thick meringue as it whips.
Pile the meringue onto the chilled pie. Toast the tips with a mini torch or put it under your oven broiler for 1-2 minutes. 
What is your favorite Spring dessert?
Do you prefer meringue or whipped cream? Or are you like my sister who actually prefers Cool Whip?!