Lemonade Pie

Ingredients: 1 ready made graham cracker crust 1 small can (4-6 oz) frozen pink or regular lemonade 1 small (8 oz) container of cool whip 1 can (14 oz) sweetened condensed milk

Directions: Mix last three ingredients together until smooth and pour into prepared crust. Chill overnight to set. DONE ! Fast AND delicious. Garnish with fruit and whipped topping as desired when serving.

Lemon Meringue Pie

Filling Ingredients: 1 (9 inch) pie crust, prebaked if frozen 4 large egg yolks 3 large eggs 1 cup sugar 3/4 cup fresh lemon juice 2 tablespoons corn starch 1/2 cup (1 stick) chilled butter, cut in small peices Meringue Ingredients: 4 large egg whites 1/4 teaspoon cornstarch 1/4 teaspoon cream of tartar 1/2 cup sugar 1 teaspoon vanilla

Directions: Preheat oven to 350°F. To prepare filling, in top of a double boiler whisk together eggs, egg yolks, sugar, lemon juice and cornstarch. Place over simmering water and cook over medium heat stirring constantly until thick enough to coat the back of a spoon. Do not let mixture boil. Remove from over the water, stir in butter until melted, and pour into crust. To prepare meringue, beat egg whites at medium speed until foamy. Beat in cornstarch and cream of tartar until soft peeks form. Gradually beat in sugar and vanilla at high speed until stiff (but not dry) peaks form. Spoon meringue into a large pastry bag fitted with a large star tip. Pipe meringue decratively over the filling making sure to fill it all the way to the edges. If you don't have a pastry bag, the meringue can be spooned in. Use the spoon to leave peaks on top. Bake pie until meringue is golden, about 12-15 minutes. Cool and serve at room temperature or chilled.

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