For the Filling. Pour lemon mixture into pie shell. Add the sweetened condensed milk, egg yolks, and lemon juice to a bowl and combine. Add sugar and vanilla and beat until nice shiny stiff peaks form. Serve the pie warm from the oven for oohs and ahs, or for easy Lemon Meringue Bars, just make the recipe in an 8-inch square pan and serve chilled. Preheat oven to 350 F. Lightly grease 9-inch pie plate. Prepare the Nilla Wafer crust in the pie pan. Gradually add 1/2 cup sugar, beating at high speed until sugar is dissolved and stiff, glossy peaks form. Simmer, stirring, until sugar dissolves, then bring to the boil. For Meringue: With mixer, beat egg whites until they form soft peaks. Gradually add sugar, 1 T at a time, beating on high speed until stiff glossy peaks form. Pour. Preheat oven to 325-degrees. Gently pour into the pie pan. (See above picture). Reheat filling for a minute, and … Mix until stiff peaks form, add sugar, and cream of tarter. 4 large egg yolks (reserve the whites for the meringue) 1 (14-oz) can Eagle sweetened condensed milk (see note) 1 teaspoon packed finely grated lemon zest, from 1 lemon. a little into the cornflour and stir, then pour all back into pan. For the pie: Follow package directions to make the lemon bars. For meringue: Using an electric mixer, beat egg whites and cream of tartar on medium speed until frothy. Mix a little cold water with cornflour and set aside. Pour rest of water into a pan, stir in sugar, then add lemon zest and juice. 1/2 cup fresh lemon juice, from about 3 lemons. How To Make Lemon Meringue Pie. Meringue: Beat 6 large egg whites with 3/4 tsp cream of tarter with whisk attachment of electric mixer, until soft peaks form. … In a separate bowl, add the egg whites.