For The Pie --

3 Lemons

1 Box of Nilla wafers

1/2 Cup Butter

3 Egg Yolks

1 Can of Condensed Milk

2 Tablespoons of Sugar

Meringue --

3 Egg Whites

1/2 Teaspoon of Vanilla

1/4 Teaspoon Cream of Tartar

6 Tablespoons of Sugar

Instructions

⁃ With your Nilla wafers, estimate how many you'll need to line the outside of your pie dish

⁃ Crush half of the remaining Nilla wafers in the box (I crushed all of them to make my crust thicker)

⁃ Melt 1/2 cup butter and mix into crushed wafers

⁃ Press into pie plate, creating the crust

⁃ Separate 3 eggs into two medium bowls

⁃ Beat egg yolks

⁃ Pour in a can of condensed milk (Nannie recommends Eagle brand, if available) and stir well

⁃ Juice 3 lemons in a separate small bowl

⁃ Pour lemon juice into egg and milk mixture, straining to be sure no seeds make it in! Stir well. 

⁃ Add 2 tablespoons of sugar and stir until dissolved 

⁃ Pour over crust

Mile-High Meringue

⁃ Be sure to allow your egg whites to stand for at least 30 mins (reaching room temperature)

⁃ In your medium bowl, combine egg whites, vanilla and cream of tartar 

⁃ Beat with electric mixer on medium speed for 1 minute or until soft tip peaks form when you pull the beater out of the mixture

⁃ Gradually add sugar, one tablespoon at a time while beating at high speed for approximately 4 to 6 minutes -- ultimately adding 6 total tablespoons of sugar during that time. I added one tablespoon every minute or so.

⁃ Stiff, glossy peaks should form

⁃ Spread meringue over pie to edge, using the back of a spoon

Bake at 350 degrees Fahrenheit for about 10-12 minutes, or until peaks brown.

Let your pie cool until it reaches room temperature, then place in the fridge.

Serve and enjoy!